Learn the intriguing facts surrounding the benefits of distilled water, over all other waters, with this famous recipe for Vichy carrots; its history takes us to Vichy, France again (see last week’s entry on Vichysoisse).
This town, which was in collaboration with the Nazis during WWII, is highly regarded for its healing waters, rich in minerals and bi-carbonate, which are employed in this famous receipt. Here, however, I make these carrots with health-promoting distilled water; to learn more about its powerful properties, read on.
Some say that up to four centuries ago, patrons of this spa town, were partaking in the then popular vegetable carrots, for they were considered part of the over-all cure. Therefore this recipe evolved, incorporating the slightly carbonated Vichy waters, for it was held that the carbonation, as well as the carrots, helped with digestion; much like today, we remedy an upset stomach with soda crackers-saltines made with baking soda (bi-carbonate). 1
I discovered Vichy carrots in my copy of Joy of Cooking, printed in 1964; this cook book played a part in the beginning of my journey with food, which started in my junior year of college in the early 1970’s. 2
This recipe’s vitality is enhanced, by the optional incorporating of Monkfruit sweetener in place of sugar (for details see Date/Apricot Bars, 2019/06/12) and powerful ghee instead of butter (see Balsamic Eggs, 2019/05/07). A pinch of baking soda is added to my choice of distilled water, to replace the Vichy mineral water.
Recently I got a H20 Lab water distiller, for I am convinced that distilled water is the answer to many health problems. Dr. Allen E. Bank, in The Choice is Clear, illuminates how this one vital element can bring us vibrant health or rob us of it. There are nine types of water: hard water, soft water, raw water, boiled water, rain water, snow water, filtered water, de-ionized water, and distilled water. I am convinced that only distilled water is good for our bodies. 3
Bank describes how the possible cause of nearly all our aging diseases lies in inorganic minerals, which are in the air and ground; all water, except for distilled, contains these inorganic minerals (including Vichy water). There are 106 different chemicals and minerals found in water; the process of purifying does not remove these, just distilling does. 4
Our bodies can only utilize organic minerals, which must come from plants, for plants convert the inorganic minerals carried to them by water, into their organic counterparts. But through our water, we take in these inorganic minerals (such as calcium, magnesium, iron, copper, silicon), and we are not able to assimilate these nutrients efficiently-only through food can we receive these. Thus, nature stores them in our joints as arthritis, our intestinal walls as constipation, our kidneys and livers as stones, and they harden the arteries of our hearts. 5
Distilled water not only prevents disease from coming to us, but it reverses the damage we have accumulated from the past; it literally heals us! Water naturally attracts inorganic minerals: rain collects them from the air, well water is heavy in minerals found in the ground, and so on. Water, however, does not attract the organic minerals we take in with our food.
The miracle of distilling is that it eliminates all minerals and chemicals, leaving pure water; in turn, when this enters our bodies, it now draws-picks up-mineral deposits accumulated in the arteries, joints, etc. and begins to carry them out. Distilled water literally reverses the previous damage done to us; therefore, I am much convinced about the importance of distilled water for our over-all health. 6
Enjoy this extremely easy recipe, in which you may use distilled water, with a pinch of baking soda, to mimic Vichy water.
- https://www.cooksinfo.com/vichy-carrots and https://urbnspice.com/my-recipes/urbnspice-series/inspiration-of-urbnspice-series/vichy-carrots/
- Irma S Rombauer & Marion Rombauer Becker, The Joy of Cooking (New York: A Signet Special, New American Library, 1931, 1936, 1941, 1942, 1946, 1951, 1952, 1953, 1962, 1963, 1964), p, 270.
- Dr. Allen E. Banks, The Choice is Clear (Austin, Texas: Acres USA, 1971, 1975, 1989), p. 12.
- Ibid., pp. 13, 31.
- Ibid., pp. 13, 14.
- Ibid., pp. 14, 15.
Vichy Carrots Yields: 8 servings. Prep time: 30 min (or 45 min if making optional ghee). This is adapted from a recipe in my copy of Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which was printed in 1964.
2 lb carrots, scraped, and thinly sliced diagonally (Trader Joe’s has a 2 lb bag of organic, multi-colored carrots for $1.99.)
4 tbsp ghee, or butter (For the simple ghee recipe see steps 1-5.)
2 tsp Monkfruit, cane sugar, or coconut sugar (Lakanto Monkfruit Sweetener is available at Costco.)
1 tsp salt, or to taste (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95/lb.)
1/2 c water, with 2 pinches of baking soda (bicarbonate)
Chopped curly parsley for optional garnish
Proceed to step 6, if using butter instead of ghee. To prepare health-giving ghee, which takes about 15 minutes, use only a heavy-bottomed saucepan. In it, melt 8 oz unsalted butter-preferably Irish, grass-fed, Kerry butter from Costco-over medium heat, shaking pan to speed up melting. Note: there is less wastage using only half a pound of butter, compared to doubling recipe with a pound.
- When melted, cook until an even layer of white whey proteins forms on top (see photo above).
Continue cooking until milk solids break apart, and foam subsides, temperature will be about 190 degrees (a thermometer isn’t required). At this stage you have clarified butter. Note: if foam is starting to brown deeply and quickly, your pan is not heavy enough to make ghee; thus, remove from heat and immediately strain this clarified butter in a coffee-filter-lined strainer. See photo.
To proceed with ghee, however, cook butterfat until a second foam rises, and it is golden in color. This will take 2-3 more minutes, and temperature will reach 250 degrees. Watch carefully as dry casein particles, settled on bottom of pan, will brown quickly. See photo.
- Immediately, gently strain butterfat through a coffee filter, into a heat-proof dish. Cool and transfer into an airtight container to keep out moisture. This lasts for many weeks, at room temperature, and for up to six months, when stored in the refrigerator.
Wash and scrape carrots with a sharp knife; this preserves the vitamins just below the skin. For cleanliness, scrape into a plastic garbage bag, which is hung over nozzle in kitchen sink; change bag as needed. Place scraped carrots in another plastic bag. See photo.
- Cut carrots in thin slices, at a diagonal; set aside.
- In a large, heavy-bottomed sauté pan, place 4 tbsp of ghee, or butter, Monkfruit, or sugar, salt, and water, to which you’ve added two pinches of baking soda (bicarbonate). Melt over medium heat; add carrots, coating them well; then, cover closely and cook until barely tender, stirring occasionally. Check for water periodically, adding a small amount more, if your pan isn’t heavy-bottom, and it starts to become dry.
- When carrots are desired tenderness, uncover pan and glaze carrots in remaining butter sauce, until all the water is evaporated, stirring frequently (see photo at top of recipe).
- Garnish with optional chopped curly parsley; serve hot.