Today, I’m feeling grateful for something simple, humble and often overlooked, Plain old carrots.
Carrots are one of those quiet staples that seem to fit in everywhere. They’re crisp and refreshing when eaten raw, tender and comforting when steamed and deeply flavorful when roasted until caramelized. They grate beautifully into bowls and salads, add body and sweetness to soups and stews and somehow manage to show up without ever overpowering a dish.
I even use them in unexpected places, like blending them into my plant-based mac and “cheese.” They add natural sweetness, color and a little extra nourishment without anyone ever guessing they’re there.
They’re dependable, affordable and endlessly versatile, the kind of ingredient that makes nourishing meals feel easy rather than complicated.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
