CARROTS

I have personally loved carrots all my life and feel the benefit has been great eyesight and loads of energy. The carrots have a high concentration of carotenoids , are rich in Vitamin A , C and K and potassium, beta-carotene antioxidants and fiber.
As children we were encouraged to eat raw carrots because it was believed they kept worms away. Do not overeat carrots, as they can cause carotene, yellowing of skin and eyes. Ask your Doctor about this.
Carrots are easy to enjoy raw. The idea is not to overdo eating them, all day. You need a carrot or two a day. Carrot juice is a "food" and you drink it slowly. The benefit of vegetable juices cannot be underestimated. When people need to boost energy levels and the immune system, vegetable juices are great. During chemotherapy and radiation treatments, the patients often feel awful. Their appetite and will to eat is affected. A small glass of fresh juice is beneficial and easily absorbed by the body in stress

CARROT JUICE.
Take one carrot, one beetroot, juice of an orange, two or three sticks of celery. Add half a glass of water or apple juice and blend. Drink this slowly.
If you go out with friends for a coffee date, try to skip caffeine and order a carrot juice instead. Drink it slowly and you will relax and enjoy a healthy drink.

CARROT AND VEGETABLE SALAD.
Take two carrots, two beetroot, one kohlrabi, one apple, one pear and a half glass of orange juice Grate all and mix with the juice, add two teaspoons of sunflower seeds and enjoy as a salad. I add some cottage cheese, grated parmesan cheese and olive oil .I have this with a slice of grain bread and it is a satisfying meal.


STEAMED CARROTS.

There are unique ways to eat steamed carrots with a meal or as an accompaniment to the main course I will give you quick and easy ideas, as carrots need very little dressing up.. Minted carrots. Wash, slice at an angle, steam, drain and place the carrots in a dish. Add half a cup of chopped mint that has been mixed with one tablespoon melted butter. Mix all. Heat through and serve.

Herbed carrots. Cut up four carrots in match stick style and lightly fry in olive oil and some fresh thyme and one tablespoon sunflower seeds . As I serve this I add a few chopped almonds. This is great as a vegetable, or served on a bowl of cous cous or rice. The contrast of color that carrot gives , is important with vegetables meals .


Carrots and garlic, leeks and brussel sprouts.

Take six carrots, wash, peel and slice them Cook and drain. Place them in an oven dish that has been oiled with olive oil. Arrange in circles with cut up garlic cloves in between and Brussels sprouts. Mix half a cup of grated cheese and two teaspoons of honey with olive oil and pour over . Bake in a medium oven for fifteen minutes. This looks different and goes well with a pasta.

Indian style Carrot dish.
Use six carrots. Wash and slice thinly. Steam until softened. I steam many vegetables, as it cuts the preparation time and loss of all the nutrients. I lightly fry the carrot slices in one tablespoon olive oil, one teaspoon cumin seeds, half a teaspoon mustard seeds and a dash of honey. When the seeds pop, you can add one teaspoon of freshly grated ginger { or prepared ginger} 1/4 teaspoon turmeric and two tablespoons of chopped onions. Lightly fry for five minutes. To serve I sprinkle with roasted sesame seeds and a few
raisins. Great over rice and even as a filling in a squash or hollowed zucchini.

Carrot Puree.
Sometimes you make a dish and feel you need a "gravy". Use this idea. Peel six carrots, cut into pieces and cook them for fifteen minutes. Add salt to the water. Strain and blend the purée. Add 1 teaspoon of butter. Reheat and serve over vegetables, spinach loaf or a quiche.

Cheese and Carrot Pie.
Eight carrots.. Peel and slice them and cook in lightly salted water.. Drain and place in an oven dish. Boil two cups of milk and remove from heat. Add 1 cup of grated cheese, a little salt and pepper and half a cup of crushed. Cornflakes. Stir this well and add 2 beaten eggs. Pour this over the carrots in the oven dish. Bake in a medium oven for twenty minutes.. To serve grate a little orange rind on this with finely cut up chives.

Carrot Cake.
This is the original Carrot Cake from the 50's. It was feature in the International Cook Book and we all ate it for years, as a cake or with a meal as a vegetable pie.

4-6 eggs. 3/4 lb (400grms} sugar. Grated lemon rind. 3/4 lb ground almonds. 1/2 lb {225grms} raw grated carrots.
2 teaspoons baking powder.
2 ozs flour.
Beat the egg yolks , sugar and lemon rind well and add the almonds and carrots.
Mix baking powder with the flour and add slowly. Fold the stiffly beaten egg whites lightly into the mixture and pour into a deep baking dish with a loose bottom. Bake in a low oven for one hour. You can decorate with lemon icing or brown sugar with a little cinnamon in. It. is better after a day or two..

Carrot salad with rainbowcolors
…
Wash and peel eight carrots. Slice into strips and boil in lightly salted water. Drain. Place these in alternate layers with two red and yellow peppers and two onions, cut into thin rings.
In a saucepan, bring the following to a boil. 250ml of water, 150ml white vinegar, 125ml.oil, 1 cup brown sugar, 2 teaspoons Worcester sauce. If you need the K stamp, use soya sauce or substitute with honey and a little molasses. . A teaspoon of mustard, a little salt and pepper. To this add two small packets of tomato soup. Boil this all to the boil for four minutes on a medium flame and pour it over hot ,on the carrot and vegetable mix. Let it stand to cool and then refrigerate. I sprinkle mint leaves on when I serve it
You can make this a day or two ahead of time.

Carrot Candies, called IMBERLACH.
My Mom used to make these for the Passover holidays. Many years ago there were very few cakes and cookies on the shelves for this holiday and I was always amazed by what our Moms produced.
Cook and mash about 11/2 pounds of carrots, that is about 750 grams. Add the following: 14ozs of brown sugar {400 grms}, one and a half teaspoons of ginger, {fresh if possible and use a little less} 5 ozs[145 grams} chopped blanched almonds. Cook all this for fifteen minutes until it is thick. Cook on a low flame and stir all the time. Add juice of two lemons. Mix well.. Sprinkle a board with sugar and pour the carrot mixture over it. Sprinkle sugar on top or some coconut. When the candy begins to harden, cut into
square or diamond shapes.

Enjoy carrot ideas and have a happy week. Let the kids have carrots sliced and ready for TV time, sports activities and even for the outing to a cinema and bus trips. It is so much better than spicy , salty highly treated snacks, loaded with additives, coloring and preservatives.

Today we have vegetables in hair shampoos, conditioners, body soaps and lotions. The newest cosmetics with carrots in them have creams that are delicate for the eye area, sun ta.n lotions, lip balms and face creams to moisturize, refresh and to treat the skin.


Go green, eat fresh carrots, enjoy yellow vegetables and choose the best of the season. Have a fresh and energy filled week
Love and light Rona