Carrot – A true medicinal Food
Carrots, together with alfalfa greens, are the food richest in pro-vitamin A. which makes them a true dietary medicine.
Properties and Indications: Carrots contain a small but significant amount of proteins (1.03%), approximately half of that of the potato. Fats are almost completely absent (0.19%) and carbohydrates make up 7.14% of their weight. They are a rather good source of B group vitamins, as well as vitamins # and #. All minerals and trace elements are present, including iron (0.5 mg/100g).
Three Substances stand out in the composition of carrots;
· Carotenoids, among the most notable of which is beta-carotene, which the body transforms into vitamin A. Carotenoids are essential for the proper functioning of the retina, particularly for night vision or in low light situations. They also help maintain the skin and mucosa in good condition.
· Vegetable fiber: Carrots contain about 3%, most of which is in the form of pectin. This helps regulate the transit of stool and soothes the intestinal mucosa.
· Essential oil: This is active against intestinal parasites.
Carrots are very useful in diseases of the retina and of the eyes in general, skin disorders, gastritis, excess of gastric acid, colitis, and in the prevention of cancer.
Preparation and use:
1. Raw: In salads, whole or grated and dressed with lemon juice. Carrots strengthen children’s teeth.
2. Cooked: Carrots combine well with potatoes and other vegetables. They are sweeter when cooked. They maintain their beta-carotene content after cooking. Use in soups and stews.
3. Juice: Carrot juice makes a refreshing, delicious, and nutritious beverage. It combines very well with apple juice or lemon juice.
Roasted Root Vegetables
2 Tablespoons Extra Virgin Olive Oil or Coconut oil
2 Tablespoons fresh oregano, chopped
1-pound potatoes, cut in about 2-inch squares
1-pound Carrots, cut in 2-inch pieces
1-pound Parsnips, cut in 2-inch pieces
1 large onion, sliced in large pieces
· Preheat oven to 425 degrees
· Stir the oil and oregano in a large bowl
· Add Potatoes, carrots, parsnips and onion.
· Toss to coat vegies. Sprinkle vegetables generously with sea salt.
· Put in a covered baking dish and bake until tender, about 50 minutes, uncover for a few minutes to brown.
Cook’s Note: This dish can be made up to 4 hours ahead. Let it stand at room temperature until ready to put in oven.
2 Cups almonds, soaked 12-48 hours
1 Cup celery, finely chopped
¼ Cup carrot juice
¼ Cup red onions, or green onions, finely chopped
3 T Lemon juice
2 Teaspoons kelp powder
1 Teaspoons Celtic salt
Process carrots and almonds through the Champion Juice using the solid plate. Add remaining ingredients and mix well.
Optional: Add 2 Tablespoons Vege Mayo.
Serve on Crackers or on home-made whole-wheat bread. Very
Good and nutritious!
One hundred grams of carrots (about one medium sized carrot) provide enough beta-carotene for the body to produce almost three times the vitamin A needed daily by an adult.
Preparation and Use