A to Z - Medicinal Properties of IngredientsThanks to http://
CARROTS
Carrots support liver function, cleanse waste products from the body and help with digestion.
They are high in Vitamin A, which benefits the immune system, the skin, and is anti-inflammatory.
... Urban Remedy's Signature Cleanse features a Beetnik juice, naturally sweetened with carrots! For more information, check it out here: http://
More reasons to drink your carrots:
- Carrots have the highest content of beta carotene (vitamin A) of all vegetables.
- They are rich in alkaline elements which purify and revitalize the blood.
- The carrot has a reputation as a vegetable that helps to maintain good eyesight.
Fun Fact: Early carrot colors were purple, white, yellow, red and black. Orange carrots were not developed until Dutch growers bred carrots with sweet flavored orange-color roots. These developed in recent centuries into modern carrots.
Stir-Fried Carrots, Corn & Peppers Recipe:
INGREDIENTS
1 tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1 medium red bell pepper, cut into 1/4-inch-wide strips
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)
2 cups shredded romaine lettuce (about 4 medium leaves)
PREPARATION
1. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeño and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.
CARROTS
Carrots support liver function, cleanse waste products from the body and help with digestion.
They are high in Vitamin A, which benefits the immune system, the skin, and is anti-inflammatory.
... Urban Remedy's Signature Cleanse features a Beetnik juice, naturally sweetened with carrots! For more information, check it out here: http://
More reasons to drink your carrots:
- Carrots have the highest content of beta carotene (vitamin A) of all vegetables.
- They are rich in alkaline elements which purify and revitalize the blood.
- The carrot has a reputation as a vegetable that helps to maintain good eyesight.
Fun Fact: Early carrot colors were purple, white, yellow, red and black. Orange carrots were not developed until Dutch growers bred carrots with sweet flavored orange-color roots. These developed in recent centuries into modern carrots.
Stir-Fried Carrots, Corn & Peppers Recipe:
INGREDIENTS
1 tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1 medium red bell pepper, cut into 1/4-inch-wide strips
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)
2 cups shredded romaine lettuce (about 4 medium leaves)
PREPARATION
1. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeño and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.
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