A change of heart and taste
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| Hot out of the oven |
When I was small, I absolutely HATED
carrots (with a passion, I might add). The earthy taste of it was truly
displeasing to my palette, and the bright, orangey color didn’t help either (if
anyone’s thinking of getting me a gift, make sure it’s blue). I remember
picking out the carrot cubes (and petits pois) from the rice we got for our
school lunches every time before I started eating. Somewhere along the line of
my youth however, I took a massive U-Turn on my dietary regime. It was probably
when I went abroad for high school. All of a sudden, my childhood enemy transformed
into a lifelong companion. The carrot I detested so much unexpectedly became
particularly pleasing to my taste. For what reason exactly, I may never know.
Be it boiled or raw, carrots and I are now two peas in a pod. It works best in
a savory meal (humus specifically), although it functions incredibly well in
sweets too. So, carrot and walnut muffins it was (add cream cheese frosting if
you desire a tad bit more sugar).
Packed with protein, carbs and veg –
if I could have cake for breakfast, I’d totally pick this.
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