Carrots and kale deliver a one-two nutritional punch packed with anti-inflammatory properties and potent antioxidants. Inflammation is at the root of much that harms and hurts us as we age, affecting everything from the skin and joints to our cardiovascular health and risk of disease. Antioxidants are crucial internal warriors, fighting of damaging free radicals at the cellular level. Both veggies feature high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. Kale is also an excellent plant source of calcium, which is especially crucial for us ladies out there as we age.
This recipe makes for a great side dish to any meal. I served it alongside black rice cooked in green teach (antioxidant obsessed much?) and homemade, slow-cooker BBQ pork ribs.
Honey Ginger Carrots and Kale
What You’ll Need:
- 4 cups kale, chopped (thicker stems removed)
- 2 cups baby carrots, sliced thin
- 2 Tbs olive oil
- 2 Tbs coconut oil
- 2 1/2 Tbs raw honey
- 1 Tbs fresh lemon juice
- 1 inch fresh ginger, grated
- 2 Tbs toasted sesame seeds
How to Make It:
- In a large skillet, melt oils with honey over low heat. Stir in grated ginger and lemon juice.
- Stir in carrots and toss to coat. Increase heat to medium and cook 5 min until heated through.
- Add kale and cook another 5-7 min, covered and stirring occasionally, until veggies are tender but still bright and al dente.
- Add sesame seeds and remove from heat. Serve immediately.
