Archive for February 10, 2014

Value of Carrots: A Nutritional Powerhouse

Value of Carrots: A Nutritional Powerhouse

The value of carrots – carrots supply many needed vitamins that our bodies need to work well. Carrots are rich in antioxidants, vitamin A and minerals such as lutein and potassium.

Carrots are a complex carbohydrate (the good carbohydrate). The carrot gets its normal and bright orange color from β-carotene; eating too many carrots can cause carotenosis, a mild condition in which the skin turns orange.

image of bugsbunny enjoying the value of carrots My experience

This actually happened to me years ago, while attending art school.

I enjoyed a fresh glass of carrot juice every morning for a couple of months. I was turning orange. Someone suggested that I may be drinking too much carotene.

I made a swift change and started drinking carrot juice a few times a week instead of every day.

Nutritional information

Ethno medically, the roots are used as an emmenagogue (to increase blood flow in the pelvic area and uterus a carminative (to reduce flatulence), to treat digestive problems, intestinal parasites, and tonsillitis  or constipation. Lack of vitamin A can cause poor vision, including night vision, and this can be remedied by adding vitamin A to the diet. Source: http://en.wikipedia.org/wiki/Carrot

picture of carrots for value of carrotsHistory of the Carrot

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Carrot seeds were found in Switzerland and Southern Germany dating back to 2000–3000 BC. Some relatives of the carrot are still grown for their leaves and seeds, such as parsley, fennel, dill and cumin.  Source: http://en.wikipedia.org/wiki/Carrot

There are so many ways to introduce carrots into your diet.  For example, eating raw carrots as a snack during the day is great.  This becomes a healthier choice rather than reaching for a candy bar. On a personal note I prefer my carrots juiced or cooked. Carrots taste wonderful when added to soups and stews. Another nutritional value of carrots, is the fiber they give us.

Ways to enjoy carrots

Chicken Vegetable Soup:

Chicken Vegetable Soup – Basic Recipe


Curly Kale Stir Fry:

Curly Kale Stir Fry


Fresh Carrot Juice:

How To Make Carrot Juice (Step By Step Guide)

Did you know that there is a city called Holtvill here in California that promotes itself as “Carrot Capitol of the World” and holds an annual festival devoted entirely to the carrot? Source: http://en.wikipedia.org/wiki/Carrot

The nutritional value of carrots is as important to our bodies as it is to Bugs Bunny!

Chicken Vegetable Soup – Basic Recipe

pic of chicken vegetable soup
picture of Simply Delicious chicken vegetable soup

Picture of ‘Simply Delicious’ Vegetable Soup

Description

This Chicken Vegetable Soup is a wonderful heart warming soup, perfect for a cold winter day. It is loaded with nutritious fixings for your health.

Ingredients

  • 2 large boneless skinless chicken breast chopped medium-small quarter chunks
  • 4 medium size carrots chopped
  • 4 medium zucchini
  • 4 medium yellow crook neck squash
  • 3 medium celery stalk chopped and diced
  • 1 large white onion
  • 1 tablespoon of crushed garlic
  • 64 ounces of chicken broth
  • 4 cups of water
  • 2 tablespoons of Ms Dash seasoning original blend
  • Salt and pepper to taste

Directions

Preparation before cooking
  • Wash and scrub carrots, celery, zucchini, squash and celery.
  • Peel onion and rinse in cold water.
  • Chop carrots ¼ inch thick.
  • Chop zucchini, squash and celery ½ inch thick.
Preparation while cooking
Cooking
  • In a large stock pot bring water to a boil add chicken, onions and garlic. Boil for 20 minutes with cover on.
  • Now add chicken broth to the pot and turn heat to medium.
  • Add carrots and celery let them cook for about 10 minutes occasionally stirring.
  • Turn burner off and add zucchini and squash.
  • You are ready to eat in five minutes this chicken vegetable soup is ready!

Enjoy 🙂

Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Servings: 4-6

♥ Chef Ann’s ‘Chicken Vegetable Soup’ Tips:

You can use chicken with skin on and just discard the skin before you add your vegetables.
You may also use any other parts of the chicken you prefer.
You may also just use all veggies in this recipe.

Helpful information

I call this Jewish Penicillin it is a great remedy for colds and flu.
The Nutritional Value of Carrots‘ | a Chef Ann blog


image of ann's tips

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