benefits of carrots

Benefits of Carrots

91. Breads and Muffins
Use Carrot Juice to replace the required liquid in muffins and breads, (recipes available.) Mix carrot pulp in with spaghetti sauce along with the fresh onions and garlic. Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.
92. Rice and Risotto
Instead of cooking rice or barley or couscous in water or broth use carrot juice, Save the pulp and make delicious muffins with whole wheat flour and honey. carrots may also help with blood sugar regulation, delay the effects of aging, and improve immune function.
93. Mashed Potatoes and Sauces
Use Carrot juice to mash potatos or sweet potatoes for a great colour, texture, flavour and vitamin packed side to any dish. Carrot juice can be incorporated into pasta (tomato) sauce, meat or poultry gravies, and savoury cream sauces, and to thin vegetable purees to pouring consistency.
94. Cakes and Biscuits
If youre baking a cake, try subbing carrot juice for half the milk in the recipe to enrich the goldenness of a gold cake or a fruit or nut cake. Carrot juice makes a wonderful addition to chocolate cakes and brownies, too.
95. Poultry Glaze
In Broiled CarrotGlazed Chicken, brushed a sweettart glaze (made of carrot juice, honey, and vinegar) over chicken breasts and then broil them. Some of the same mixture is used as a sauce. You could use carrot juice as the foundation for other glazes too: for chicken, meat, or fish.
96. Homemade Pasta
If you go to the trouble of making pasta from scratch, you might as well use carrot juice instead water and enjoy some jazzy orange pasta. The flavour will be subtle, so dont worry about coming up with a tastematching sauce. But the colour suggests some complementary ingredients: slivers of smoked salmon, wintersquash puree, a curriedchicken topping, for instance.
97. Ice Creams and Puddings
Use carrot juice in place of about onethird to onehalf of the milk in puddings, custards, or ice creams. It works well with chocolate (the sweetness of the carrot juice complements and heightens the chocolate flavours)
98. Carrot cake and patties
Patties can be made of half cooked brown rice, half carrot pulp, and chopped onions, garlic, and green peppers. Use an egg to bind it together, but Im sure flour would work just as well.
99. Gather pulp in the refrigerator
Gather pulp in the refrigerator until there is plenty then dry it out. You have dried carrot pulp flakes. This keeps indefinitely. Sprinkle it on or in just about anything including on top of salad as sprinkles. It also works well in whole grain quick breads such as muffins, pancakes, etc. Depending on what you plan to put it in, if you need moisture added, use the moist pulp either fresh or frozen. If you want it dry, as on salad, use the dehydrated.
100. Raw Carrots vs Cooked Carrot Nutritional Value
Raw carrots contain vitamin C; while the cooked ones have less; but ounce for ounce, cooking actually releases carotenes, believed to be the active agents in shielding tissue against carcinogenic attacks. You get two to five times more carotene from cooked carrots than from raw ones. But dont overdo it; carrots cooked too mushy lose much of their precious betacarotene.