Carrots Gone Tropical

By Shannon Morehouse, MA, CHHC
Natur-Tyme Marketing Coordinator

carrptsgonetropical_2I started gardening just two years ago and fell in love with fresh-picked organic carrots. Because my harvest of carrots this fall was so humungous (hundreds of carrots), I had to become inventive! I developed this recipe, which has been given two thumbs up by my three-year old. It would make a lovely holiday meal side dish! I hope you enjoy it as much as I do!


  • 8 medium carrots, sliced
  • 1/2 cup water
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup chopped, peeled Fuji, Braeburn, or Cortland apple
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted


  1. Place carrots and water in a large saucepan. Bring to a boil;
    reduce heat. Cover and simmer 5 minutes.
  2. Add pineapple, apple, cranberries, honey, lemon juice, and salt.
  3. Cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
  4. Combine coconut oil, flour, and cinnamon; stir into pan.
  5. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  6. Sprinkle with walnuts before serving.


Gluten-Free, Vegan Apple Crisp Recipe

By Laurel Sterling, MA, RD176822647

I am a big fan of just about any type of cooked apple dessert. This is a great recipe to add to a weeknight meal because of the ease of prep time involved. You also do not need to have much experience in the kitchen to make this. So go ahead and enjoy! My favorite variety of apple to use here is Granny Smith though the Ginger Gold variety works great too!

3 to 4 baking apples, peeled, cored, and sliced thin (⅛-inch thick)
2 to 4 tablespoons honey, maple syrup, or agave nectar
1 tablespoon arrowroot powder
1 tablespoon freshly squeezed lemon juice
2 teaspoons cinnamon

1 ½ cups rolled gluten-free oats
½ cup sweet rice flour
½ to ¾ cup coconut sugar*
1 teaspoon cinnamon
¼ teaspoon sea salt
½ cup melted virgin coconut oil (or butter)*
1 teaspoon vanilla extract

Preheat oven to 375 degrees.

Place all ingredients for the filling into a 7 x 11-inch baking pan. Gently stir together with a large spoon. A good gauge for sufficient fruit is to fill your pan almost to the top with sliced fruit. It will cook down quite a bit. See the photo below.

In a small mixing bowl stir together the oats, rice flour, sugar, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Using your hands, crumble the topping evenly over the filling.

Bake for about 40 minutes or until the juices are bubbling up and the topping is lightly browned.

*Notes: Use organic brown sugar, Sucanat, or maple sugar in the topping instead of coconut sugar if desired. Sometimes I add 1 to 2 tablespoonsmore oil to the topping if the mixture seems to need it.

Lemon Juice can be omitted if you are sensitive to citrus.

Italian Plum Variation: Use 4 to 5 cups pitted, halved plums in place of the apples or a combination of the two. Toss with 3 to 4 tablespoons arrowroot; increase liquid sweetener to 4 tablespoons; omit lemon juice.


Carrot-Walnut Salad

By Carol Blair, BS, CN, DiHomShreddedCarrots

This delicious recipe is adapted from a recipe that was printed in Prevention magazine.

1/3 cup golden raisins

1/3 cup chopped walnuts

2 Tablespoons rice wine vinegar

I Tablespoon Extra Virgin Olive Oil

2 teaspoons fresh lemon juice

1 teaspoon honey

1/8 teaspoon salt

4 large carrots, shredded

1/4 cup chopped parsley

Soak the raisins in hot tap water until plumped, about 20 minutes.  Drain.  Pre-heat the oven to 250 degrees F.  Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.

In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.

Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.

Makes 4 servings.

Honey—One of Nature’s Miracles

By Carol Blair, BS, DiHom, CNC

Did you know that in 2007 the FDA approved Manuka honey as a treatment in wound and burn care in the US?!

In fact, during the early 1900s, honey was used to fight infections of all kinds.  Further, honey that is grown in your area is often helpful for allergies when consumed in small doses.

I grew up eating honey and I’ve discovered that honey is not as addictive as sugar.  So, if you are addicted to dessert, try some honey candies to satisfy your sweet tooth.  Natur-Tyme has some great flavors!

Manuka honey is collected from bees who feed on the Manuka bush that is native to New Zealand (the same bush that is used to produce tea tree oil, another amazing product that we will talk about another time)!  This particular honey contains a special ingredient called Unique Manuka Factor which is considered to be more antimicrobial than some other varieties of honey.

However, I believe all honey has healing powers.  A study was performed with 105 children ages 2-18 with buckwheat honey and published in The Archives of Pediatrics and Adolescent Medicine. The children were either given honey, honey-flavored syrup, or nothing. The parents kept track of the effects but they didn’t know what their children had received.  They discovered that the children who received the honey slept better and coughed less than when they took the syrup or nothing at all.  It should be noted that children under the age of one should not be given honey. Like all raw food, honey contains spores and an infant’s immune system may not be able handle them.

Other unpublished studies have shown that honey is useful on burns and has been shown to inhibit several strains of drug resistant bacteria associated with burns.  Honey may also be applied to bed sores–cover with gauze and change daily.  Also consider honey for diabetic leg ulcers, puncture wounds, cuts, and abrasions.

It is summer and the bees are working hard.  Take advantage of one of nature’s miracles–honey!


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