"The day is coming when a single carrot, freshly observed, will set off a revolution." - Paul Cezanne

Maybe I'm not starting a revolution here, but I'd like to think that I might inspire someone to observe a carrot freshly.

The carrot, Daucus carota, is the same species as the common wild flower Queen Anne's Lace. It was domesticated in its homeland of Europe to make it sweeter and less woody than it's wild ancestor. It now also dons a delightful orange hue, and like most orange vegetables, it is high in beta carotene. If you look back to my Hot Cure for the Cold soup, you'll see all the goodness that beta-carotene can provide.

Beta-carotene is metabolized into vitamin A, which your eyes need to maintain vision. This is why your mother always told you to eat your carrots to make your eyes stronger. Unfortunately for me, all the carrots in the world won't reverse near-sightedness.

Factoid: Did you know that 'baby carrots' are not actually smaller, younger carrots, but regular carrots that have been peeled and shaped into these bite-sized snack favourites. Save some money (and some chemical preservatives) and peel and chop your own!

This Salad of the Week recipe I actually did make last week, I just didn't get around to blogging about it til now. This is a different take on coleslaw. I've done away with the gross mayonnaise-laden dressing, and gone for something a little lighter and fresher.

Gingery Carrot Slaw

Makes 2 servings

2 carrots, grated

1/4 cup grated red onion

1 tsp grated ginger

2 tsp rice vinegar

2 tsp oil

1 tsp agave/honey

Mix, chill for a while, and enjoy!

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