• | 0
  • | France Flag United States Flag



ROASTED RAINBOW CARROTS, KALE AND WALNUT PESTO 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Rainbow carrots are not only fun to cook with and beautiful to look at, they also carry an array of health benefits. The  seasonal orange, yellow, red and purple bouquet are a great source of vitamin C, vitamin A, beta and alpha carotene and powerful antioxidants such as Lycopene. Lycopene, which can be found in red carrots, is one of the most powerful antioxidants in the world. It fights against toxins, prevents cancer, alleviates neuropathic pain and helps improve heart rate. The antioxidants found in purple carrots yield similar health benefits to blue and blackberries. Studies have found that darker pigmentations can improve memory, enhance vision, and protect against heart attacks.

Recommended MEAL PLAN : Try my 3 DAY EAT THE RAINBOW CHALLENGE. This meal plan is suitable for plant-based and animal-protein lovers alike and provides a comprehensive guide to learning how to incorporate and enjoy a variety of fruits and veggies daily.  

What does eat the rainbow mean?

Simple concept really. By eating a variety of colorful foods you provide your body with all the vitamins, minerals, and antioxidants it needs. Different colored foods play different roles in the body so make it a game and eat a different color each day.

1 lemon
1 Tbsp. nutritional yeast
1 tsp apple cider vinegar
2 Tbsp. olive oil + 2 Tbsp. for cooking
½ cup walnuts
1 handful of parsley
1 handful of kale
1 bunch rainbow carrot
4 garlic cloves


Step 1: Cook the carrots

    1. Preheat the oven to 400 F.
    2. Peel the carrots and cut them into thick fries.
    3. Cut the garlic cloves in half, you don’t need to peel them.
    4. Place the carrot fries on an oven tray or a baking dish.
    5. Sprinkle with olive oil, salt and pepper.
    6. Cook for about 20 minutes, leave them al dente, taste and nutrient content are much better.

Step 2: Prepare the pesto

  1. Take out your food processor and add the chopped kale after discarding the stems
  2. Add the walnuts
  3. Add the nutritional yeast
  4. Add the olive oil
  5. Add the apple cider vinegar
  6. Add the chopped parsley
  7. Squeeze the lemon to obtain 2 Tbsp.
  8. And process. Scrape the edges and process again.
  9. Leave a little texture, it is so good! You can serve with anything!

Step 3: Serve the carrots with the pesto and enjoy !

Also try my Rainbow Salad, Moroccan Style Carrots, Carrot Orange Ginger Juice, Carrot Orange Ginger Soup, and my Hubby’s Hearty Healthy Bolognese.


Sharing is caring!

Leave a Reply

Your email address will not be published.

GOOD THINGS COME to those who read our blogs

Join “Delphine’s Kitchen” to stay connected and receive tips on health, wellness and nutrition.

Whoops, you're not connected to Mailchimp. You need to enter a valid Mailchimp API key.