NOTHING IN THE MARKETS IS AS GOOD FOR YOU AS CARROTS!!
COOKING CARROTS IS THE BEST WAY FOR THE BODY TO ABSORB THEIR BETA CAROTENE.
1 CARROT A DAY SLASHED CASES OF STROKE RATES 68% IN WOMEN
1 MEDIUM CARROT'S WORTH OF BETA CAROTENE A DAY CUTS LUNG CANCER RATES BY 50% EVEN IN HEAVY SMOKERS
HIGH DOSES OF BETA CAROTENE SUBSTANTIALLY REDUCES ODDS OF DEGENERATIVE EYE DISEASE (CATARACTS & MACULAR DEGENERATION) AS WELL AS CHEST PAIN, (ANGINA).
THE ARE HIGH IN SOLUBLE FIBER WHICH HELPS DEPRESS BLOOD CHOLESTEROL , PROMOTING REGULARITY.
THEY ARE A NATURALLY POWERFUL ANTICANCER, ARTERY-PROTECTING, IMMUNE-BOOSTING, INFECTION FIGHTING ANTIOXIDANT WITH WIDE PROTECTIVE POWERS.
This is a vegetable that has been around for thousands of years, although for much of that time it was considered domestic animal feed.
It is TIME for everyone to eat more cooked carrots, forget the juicing for a month and try more recipes with cooked carrots, then see the difference, you whole body will be alive with more nourishment and you WILL feel better.
Here are some easy recipes to get you started., also add more carrots to any of your usual recipes, you cannot go wrong.
Right now wonderfully sweet "Spring" carrots are coming onto the markets, they only need steaming or boiling then mashing, in a lot of dished/recipes don't add too much sweeteners/sugars these fresh young carrots are naturally sweet enough.
FROM COPENHAGEN, GULEROD SOUP completely delicious and Vegan
coconut-curried carrot soup
serves 4
1tbsp safflower oil
1/2 cup minced scallions
5 cups diced carrots
1-2 tbsp curry powder (depends on personal taste)
4 cups HOT vegetable broth
1 1/2 cups unsweetened coconut milk
sea salt, ground white pepper, pinch cayenne pepper and lemon juice
Garnish:
cooked carrot slices, live plain yogurt, parsley sprigs
Saute the carrots in the hot oil and add the scallions, cook for about 4 mins, stirring with a spoon, then add the curry powder.
Immediately add the hot stock and bring to boil then low simmer.
Cook covered for 25 mins.
Blend in batches adding coconut milk as they are pulsed to a smooth liquid.
Add seasonings to taste and serve warm in bowl, garnished..or pass the garnishes round for folks to add their own.
variation: Instead of curry powder use stem ginger root grated
SMASHED CARROTS WITH GREENS
This is so simple yet so delicious, and it is not mashed to the stage of baby food, but left rather chunky.
3 cups 1 inch diced carrots
1 - 2 cups greens chopped ( kale, cabbage, broccoli, collards)
sea salt , ground black pepper
Butter
Boil the carrots for 20 mins then add the greens and cook for just 10 more minutes.
Drain well, and sea with salt and pepper.
Mash slightly , leaving pieces chunky and add 2-3 tbsp butter.
Mix well and serve
Plain and simply delicious, for extra creaminess try adding grated nutmeg just before serving.
ROASTING CARROTS for pies, tarts, crepes or just by the plateful, with other veggies
easy to make and easy to ruin....Carrots, parsnip and beets are much denser than other vegetables, so they require longer cooking and at lower temps than other veggies.
For a number of years roasted vegetables have been popular in California but i have lost count of the number of times I have tried to eat rock hard carrots, beets and parsnips with almost charcoal onions and zucchini
The secret is to cut everything to the same size, then marinate the carrots, parsnips and beets in bowls or bags in olive oil and herbs overnight.
At 375F roast the beets for 45 mins on a large cookie tray, then add the carrots and/or parsnips and bake these for a further 30 - 45 mins.
Occasionally stir them to prevent sticking.
Check them for tenderness, when tender remove and using a slotted spoon add them to a large bowl.
Roast the other vegetables, just sprinkled with herbs and oil prior to traying, at 400f for 30-40 mins, again stirring them to prevent burning.
When they are ready add to the other vegetables in the bowl and mix gently.
I always top my cooked roasted vegetables with either citrus juice or pomegranate.
molasses, to cut the richness.
These make a terrific snack, and are great with hummus diluted with olive oil &lemon juice (and a tbsp hot water)
Eat more cooked carrots, daily.
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