Wednesday, September 16, 2009

carrot tops? you mean I can eat them?

When we think of Carrots, we think of the orange part, right? Well what about the top? The top of the carrot isn't just for pulling the good part out of the ground. In Macrobiotic theory it is more balanced to eat the whole carrot. The root is more yang and strengthening to the body, the tops more yin-uplifting and relaxing. Traditionally carrots support the lungs, and tonify the kidneys. They support elimination, lower blood sugar, purify the blood, and are a rich source of vitamin A. If you are lucky you can find complete carrots at your farmers market or natural food store. I've been guilty of throwing this irritating greenery away. After all, it doesn't really fit in my grocery bag without a little struggle, fills up the fridge, and typically needs a good wash. But, I've been cooking it again. Carrot greens have a strong taste like parsley. As bitter as it is -raw, Aveline Kushi has a simple recipe in her book that ameliorates the bitterness. I served this the other as a small side dish, along side a richer pasta dish. I got two thumbs up. Not to mention...

~The ancient Greek word for carrot, philon, comes from the word "love"-as this root was considered an aphrodisiac~

Here's Aveline's recipe:

Remove and discard the fibrous stem
Do not use salt- salt brings out the bitterness
You will need:

1 bunch carrot tops
1/2 cup sesame seeds
1-2 teaspoons of tamari soy sauce

Wash the carrot tops and chop them fine
Dry roast the seeds in a frying pan
Put the roasted seeds in a suribaci or mortar and pestle and grind until about half crushed, adding a little tamari. The taste should not be salty. Quickly saute' carrots tops in a little olive oil for about 3-4 minutes. Add to the crushed seeds and mix.

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