Redemptively Hot Carrots {Recipe Included}

Proactive parents are always pushing vegetables.  They know that, at least in the early years, they are responsible for the diets of their growing kids.

Some hide it in the sauce.  Others incentivize vegetable consumption.  Still others focus on making veggies delectable and palatable.

We employ the 'all of the above' approach.  We do it because physical health matters.  Nutritious diets, that top recommended daily allowances of fruits and vegetables result in positive outcomes for youth.   Eating fruits and vegetables lowers the risk of developing chronic diseases and can also help with weight management.  Blog entries "Top Chef UrbanLife" and "Watch out Chipotle"chronicle two of our recent efforts to engage this challenge
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Our efforts this week included sending hot Mexican-style carrots along with students and their mentors on Bible Study and Burrito {small} Night at UrbanLife.  The carrots were such a hit,  I'm sharing the secret recipe with you:

Redemptively Hot Carrots

1. Peel and slice about 4 pounds of carrots diagonally, about 1/3 inch thick.
2. Additionally, cut 4 yellow onions into thin-ish strips and peel at least one (we suggest 2) whole bulbs of garlic
3. Meanwhile, boil 12 cups of water in a big pot.
4. Once water is boiling, add 4-5 bay leaves.
5. Then add sliced carrots, simmering for 4 minutes.
6. Remove heat and add all these ingredients to the giant pot: sliced onions, 4 cups cider vinegar, 1-20oz. can of sliced jalepenos with juice, 1/2 cup vegetable oil, peeled garlic cloves,  2 tablespoons of salt, 1 tablespoon of pepper, a teaspoon of sugar, and  a punch of dried oregano.
7. Let cool.
8. Refrigerate and enjoy.