A few years ago, the World Health Organization (WHO) came out with information that stated that processed meat would be classed as carcinogenic. The new classification put regular breakfast, lunch and dinner items such as bacon, ham, sausage and pâté in the same risk category as smoking and arsenik. Yikes! However, WHO does not believe that consumption of processed meat should be equated with, for example, smoking. Both are classified as carcinogens, but not necessarily to the same extent.
The fact that we should cool off a bit on meat consumption is no novelty. According to multiple Food Administrations, we should not eat more than a total of 500 grams of red meat and meat products a week, but unfortunately this is a recommendation few of us follow.
It is especially the sandwich meats and sausages, the processed meat, that we should be careful with. Common to these foods is that they contain preservatives and other ingredients that protect against bacteria and prolong the product’s shelf life. More research is needed, but it is likely all of the additives which contribute to the increased risk of cancer, perhaps due also to being in combination with large amounts of salt and fat.
We haven’t munched on bacon for several years and rarely crave processed meat in general, but when we heard about carrots being transformed into bacon, we had to try it. So smart, simple and good! Carrot bacon, or fake-on as you could say, is essentially the opposite of everything you find in the original. Surprisingly similar to ordinary bacon, though this time a hundred times better. And better for the body too.
3 large carrots
2 tablespoons canola oil
1 teaspoon of garlic powder
1 teaspoon smoked paprika powder
1 teaspoon salt
Heat the oven to 160°C/ 325°F and turn on the convection function if you have it.
Rinse the carrots, but don’t peel them because most of the nutrition is in the peel. Slice lengthwise using a mandolin and place the slices on a baking sheet lined with parchment paper.
Combine the oil, garlic powder, paprika powder and salt, and brush the mixture on both sides of the carrot slices. Place in the oven for about 15 minutes. Easy peasy! Mother’s day is just around the corner, perhaps this could be on your brunch menu! Also worth noting is that they are pretty tasty on top a salad.
Yum! Thanks Lisa and Erik’s health blog for the recipe!