Today there will be carrots on the menu:
The carrot is a fantastic root vegetable that we should eat daily! It contains several vitamins - A, B6, C and E, minerals such as calcium, phosphorus, magnesium, potassium, selenium, silicon and zinc and a bunch of dietary fiber. It prevents high blood pressure, constipation, asthma and is anti-inflammatory. The skin glows when you eat carrots, the pure beauty food, simply put. In traditional Chinese medicine, the carrot is called the ginseng of food. The best effect of the carrot is obtained when it is heated or acidified. Think stews, soups, baked, boiled or fried. Since vitamins E and A are fat-soluble, it is smart to cook the carrot with some type of fat such as vegetable oil, butter or cream.
Did you know that carrots originated in the wild? Archaeological findings show that wild carrots were eaten in Afghanistan 5,000 years ago. Eventually, they began to be cultivated and spread to Europe, the Mediterranean region, and Central Asia. During the 14th century, they became popular as a food, and in Holland, the green, feathery tops were used as a trendy hair ornament! Today, they are considered one of the world's most beloved vegetables.
My best carrot hummus:
4 servings as a side dish
3-4 organic carrots with skin, washed and sliced
1 can large white beans (400 grams), rinsed and drained
2 tbsp almond butter
the juice of 1 orange
1 bunch of parsley
1 tsp paprika + a little to sprinkle over
1 tsp cardamom seeds
4 tablespoons organic vegetable oil
2 tsp salt
Preheat the oven to 175 degrees. Place the carrot slices on a baking sheet lined with baking paper. Cook in the middle of the oven for about 20 minutes or until soft. Place the beans, carrots, almond butter, orange juice, cardamom seeds, oil and salt in a food processor. Blend until smooth. Finely chop half of the parsley and stir in with the paprika. Season with salt. Place in a bowl, sprinkle with paprika and chopped parsley. Serve as a dip with crispy lettuce leaves or pita bread or serve as a side dish for oven-roasted vegetables.
Stay wild
The Lisen
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