Carrots Recipes

Carrot Salad
4 Servings

1 lb large carrots, scraped and cut in quarters lengthwise
1 pinch each, salt and sugar
4 cloves garlic, chopped
1/4 tsp each ground cumin and parsley
wine vinegar, salt, and hot red pepper to taste
a few coriander seed
Cook the carrots with salt, sugar, and garlic for 15 minutes. Drain and cover with vinegar, a little more salt, and hot red pepper to taste. Perfume with cumin. Decorate with parsley and little coriander.


Tasty Carrots
4 Servings

1 lb carrots, sliced into 1-inch pieces
6 cloves garlic, peeled and sliced
2 Tbs olive oil
Salt and pepper to taste
Place carrots and garlic in a large saucepan or microwave dish. Add a little water and cook until just done, about 6 minutes. Add olive oil and seasonings, stir to coat. Remove cover and cook until all liquid is evaporated and carrots are nicely glazed. Add seasonings.

Choose Red or Black Colored Grapes

Grapes

Scientific Name: Vitus spp.

Biological Background: Grape is a pulpy, smooth-skinned berry, growing in clusters on vines. Grape was domesticated before 5,000 B.C. and is one of the oldest cultivated fruits.

Nutritional Information: Ten seedless grapes (50 g) provide 35 calories, 0.3 g protein, 8.9 g carbohydrate, 1.0 g fiber, 105 mg potassium, 5.4 mg vitamin C, 0.05 mg thiamin, 0.03 mg riboflavin, and 0.15 mg niacin.


Pharmacological Activity: Grape is a rich storehouse of antioxidant and anticancer compounds, including flavonoids (anthocyanin), quercetin, and resveratol (red grape skin). Grapes can inhibit blood-platelet clumping and consequently blood clot formation, and boost good type HDL cholesterol. Red grapes are antibacterial and antiviral. It has strong activity against cancers.

Eating Tips: Choose red or black colored grape instead of white or green one and eat with grape skin on to get the most health benefits.