Top 30 Carrots Quotes

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch – that way, when I feel like snacking and look in my fridge, it’s: ‘Oh, baby carrots or chocolate soy pudding. Take your pick.’

If you’ve got a plot the size of a car or a tiny yard in Italy, you’re going to be growing tomatoes and basil and celery and carrots, and everybody is still connected to the land.

Since the advent of the Internet – more recently compounded by blogging – everyone can be a published voice. Any cowardly, anonymous anger-monger can have an audience of thousands. That doesn’t make them a journalist any more than my throwing an onion and a few carrots into a pot of boiling water makes me Julia Child.

I’m Irish, so I’m used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I’ll call it dinner.

At work, we have fantastic catering people. They feed the cast and crew all day, and they’re sensitive to the needs of picky vegetarians like me. They have delicious salads. I keep mine simple: romaine lettuce, avocado, baked tofu, carrots, tomatoes and Asian dressing.

It’s a lot harder to get people to ‘ooh’ and ‘aah’ over beets and carrots than it is to get them to ‘ooh’ and ‘aah’ over artichokes or asparagus, and I enjoy being able to take these humble, ‘lowbrow’ foodstuffs up a few notches and serve them with great exuberance.

Pizza certainly has its place in school meals, but equating it with broccoli, carrots and celery seriously undermines this nation’s efforts to support children’s health and their ability to learn because of better school nutrition.

I don’t do carrots.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

I love cheese, and I love onions, pickles, and crunchy things. That’s as far as I go with having things crunchy on my burger. I wouldn’t go as far as having carrots on my burger. I’ll just keep it simple with pickles and cucumbers and some raw onions.

I’m a human garbage can, but I don’t like veggies unless they have Velveeta cheese on top. And forget crunchy broccoli and carrots. I like ’em soggy, soft and wilted. The nutrients have probably gone away, but that’s the only way I can eat them.

I go for crunchy things – I like green beans, broccoli, asparagus, celery and carrots. I’m not a fruit eater, though.

People think I’m consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I’m not showing the carrots I’m having on the side rather than having a whole other big dish of something.

I slice up a ton of cucumbers, celery, carrots and red and yellow peppers. Keep them in your fridge so you always have something handy to curb your snack attack.

For dinner, I have at least four or five different vegetables of all colors: purple, orange, green and red. I eat as many colors as possible, including carrots, broccolini, asparagus, cauliflower, kale and more.

We need to ban all air-freighted food. Carrots from Holland. Potatoes from Egypt. It’s got to stop.

My mother did a fried vegetable dish called ‘stuff.’ It’s fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It’s delicious. It’s wonderful.

I write longhand on legal pads, about half at home and half in cafes. I drink a lot of water and eat a lot of raw carrots.

You can’t always get someone where you want to with just sticks. There have to be some carrots, there have to be some other shaping things.

For lunch, it’s really important to incorporate leafy greens so I’ll always try to have a salad of some sort with either chicken or some turkey or quinoa and then I love to snack on carrots and hummus, I love pretzels even.

Personally, I like to juice up several different kinds of fruit and vegetables – which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.

I juice beetroots, carrots, celery, pineapples, or anything in my fridge that’s left over. I just chuck it all in – it’s very good for cleansing your system.

I never worry about diets. The only carrots that interest me are the number you get in a diamond.

We should be growing carrots up the side of the Empire State Building or Big Ben.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

I say to folks all the time, ‘Watch what you’re eating. You don’t have to eat it all. Make conscious choices. It doesn’t mean you have to starve yourself and eat carrots all day.’ Have an awareness.

A small pepperoni pizza on a tortilla is healthier than salmon teriyaki with rice and carrots.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

Almonds, carrots, quinoa, soy products, vegetable oil, corn and corn oil, canola seeds used in canola oil, beets and beet sugar, sweet potatoes – these are just some of the foodstuffs which typically contain high levels of glyphosate.