Tag: VEGETABLES

PORKY PIG FARMER’S MARKET SALAD

This light and bright salad is oomphed up by FRESH basil, FRESH parsley and FRESH lemon juice to make this a spring favorite!

PORKY PIG FARMER’S MARKET SALAD
8 ounces pasta, bowtie or campagnelle
1 cup FRESH chopped green beans
2 cups sliced cherry tomatoes
2 cups chopped seeded cucumber
1 cup chopped red pepper
2 cups chopped ham steak
1 1/2 cups mozzarella balls
1 small red onion, chopped
1/2 cup FRESH chopped basil
1/2 cup FRESH chopped parsley
1/2 cup Avocado oil
1/4 cup champagne vinegar
Juice of 2 lemons
1 1/2 teaspoons sugar
1 teaspoon lemon zest
FRESH ground sea salt and black pepper, to taste
2 tablespoons roasted sunflower or pumpkin seeds

  • In a large saucepan bring salted water to a boil over high heat.
  • Add pasta and cook for 10 minutes.
  • At 10 minutes add green beans and bell pepper cooking for 2 more minutes.
  • Drain and rinse WELL with cold water.
  • Transfer to a large salad bowl.
  • Stir in tomatoes, cucumbers, ham, red onions and mozzarella balls.
  • In a small bowl combine lemon juice, sugar, lemon zest, shallot, salt and pepper. Let stand for 10 minutes.
  • In a small food processor add the lemon juice mixture, champagne vinegar, basil, parsley and oil, pulsing until well blended.
  • Pour over pasta mixture.  Toss to coat and set aside for 10 minutes.
  • Add pasta mixture to the veggie mixture, sprinkle with seeds and toss to mix.
  • Refrigerate 2 hours before serving.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.

MAPLE GLAZED BACON WRAPPED ROASTED CARROTS

MAPLE GLAZED BACON WRAPPED ROASTED CARROTS serves 6

The crisp carrot meets the salty bacon and is glazed in sweet PURE maple syrup to become the new family favorite!

2 pounds carrots (not too thick), peeled
1 pound bacon
1/4 cup PURE maple syrup

  • Pre-heat oven to 400°.
  • Wrap the carrots evenly in the bacon slices.
  • Arrange on a wire rack on a baking sheet and roast in oven until the bacon is crispy and the carrots are tender, about 20-30 minutes until carrots are tender and bacon is crisp.
  • Start glazing with the maple syrup at the 10 minute mark and glaze every 5 minutes.

NOTES:

  • OPTIONAL: Mix some Dijon mustard into the maple syrup.
  • Depending on your carrot sizes you might want to halve your carrots for easier cooking.
  • Using pre-cooked bacon (to the point where it is still easily wrapped but a lot of the fat has cooked out) makes the process quicker.

HOBO CHICKEN & SMOTHERED BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4

4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

  • Cut 4 large (12×18) heavy duty squares of foil.
  • Lightly spray foil with non-stick cooking spray.
  • Place equal portions of corn and carrots in the center of each piece of foil.
  • Top with chicken pieces.
  • Sprinkle with green onions.
  • Sprinkle with sesame seeds, saving a few for garnish at the end.
  • In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
  • Divide evenly and spoon over chicken.
  • Using the long edges bring up the edges and fold into a large fold.
  • From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
  • Heat grill to low-medium.
  • Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
  • Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN

2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

  • Preheat oven to 350°.
  • Pour drained green beans and corn in an 8×8 inch pan.
  • In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
  • Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
  • Pour over green beans.
  • Bake uncovered for 40 minutes.

KITCHEN SINK FRITTATA

I LOVE egg dishes like omelets and quiches, but especially frittatas with their blend of savory sautéed vegetable fillings and fluffy eggs! Frittatas are EXTREMELY versatile and are good warm and cold, kind of like pizza.

One of the keys to a GREAT fritters is to saute’ your vegetables first. This will remove excess moisture so it is NOT released during baking which would make your frittata tough and watery.

MY FAVORITE FRITTATA formula serves 6-8
1 LARGE bunch green onions, sliced thin (a small diced shallot is good also)
10-12 button mushrooms, cleaned and sliced thin
2 carrots, cleaned and diced small (zuchinni is a good substitute)
1/2 cup halved grape tomatoes (optional)
1/2-3/4 cup fresh corn kernels (optional)
1/2 pound bacon, diced and cooked crisp (shredded chicken, pork or sausage are good choices also)
12 eggs
1/4 cup WHOLE milk
FRESH ground salt and pepper, to taste
3/4 cup grated Gruyere, Swiss, Provolone, Pepper Jack or Cheddar (whatever your favorite is)
1/4 cup basil pieces (thyme, cilantro or rosemary work great too depending on your flavor combos)
3 tablespoons butter

  • Preheat oven 450°.
  • In a 10 inch cast iron (or ovenproof skillet) melt butter.
  • Add carrots and sauce 5-8 minutes until soft.
  • Add corn and onions next, cooking 2 minutes more.
  • Add mushrooms and tomatoes next, cooking 3-5 minutes more until moisture is removed from veggies.
  • Cook off all moisture.

 

  • In a mixing bowl whisk together all the eggs until well blended.
  • Add milk and whisk again until well combined.
  • Add basil or whatever herb you’re using along with salt and pepper to taste.
  • Pour egg mixture over veggies and cook 2-3 minutes over medium heat, stirring with a spatula to create large waves – eggs should be just about cooked through on the bottom and a bit wet on top still.
  • Sprinkle with your cheese choice and press gently into eggs.
    Transfer to oven and cook 1-2 minutes until cheese is melted and golden.
  • Let stand 10 minutes.
  • Slice and serve.

SPLIT PEA SOUP

When I went to bed last night it was a balmy 73 degrees.  As I lay there watching the news I was astounded that the weatherman said today’s high would be 46 with wind and rain.  Actually I didn’t believe him, but lo and behold I woke to thunder, rain, wind and 46 degrees.

That’s when I decided it was time to pull the Honey Baked Ham bone out of the freezer and make some split pea soup for dinner.  We’ll probably split a grilled cheese sandwich to go with it.

I’ve been making this recipe exactly the same way for over 20 years.  It’s that good – needs no updating. It’s smooth, creamy, chunky, slightly sweet and savory too! The beer gives it a pungent punch too.

I wrote and prepped this recipe and then forgot to post it so last night refers to last Sunday LOL 🙂

SPLIT PEA SOUP
1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient – choose your favorite flavor
crispy bacon pieces for garnish

  • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
  • Remove the bone and let cool enough so you can cut the meat off the bone. You should have about 8 cups water left.
  • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a SLOW boil for 45 minutes or until vegetables are tender.
  • While the vegetables are boiling, rinse the peas and pick out any bad ones.
  • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  • After the vegetables have cooked 45 minutes or until tender, add the peas and barley, cooking for another 1-1 1/2 hours or until peas are tender.
  • Add the beer and ham pieces back in and cook another 30-45 minutes.

NOTE*: I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals.  We usually pair it with a grilled cheese sandwich.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.

SWEET BAKED ACORN SQUASH

SWEET BAKED ACORN SQUASH with Brown Sugar – serves 4
This is an easy and delicious side dish which only requires a few minutes of actual hands-on time.
4 tablespoons butter
1 medium acorn squash, (about 1 1/2 pounds)
4 tablespoons light-brown sugar
Nutmeg
Coarse salt and ground pepper

  • Preheat oven to 425°.
  • Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet.
  • Bake until golden, 20 to 25 minutes.
  • Turn squash; prick insides all over with a fork.
  • Add 2 tablespoons butter, coating all the inside surfaces.
  • Top with brown sugar to each half and season with salt and pepper.
  • Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes.
  • Sprinkle with FRESH grated nutmeg.
  • Serve warm.

MAXINE’S POT ROAST vs. GRAM’S POT ROAST OR LAVERNE DEFAZIO POT ROAST

Some of the recipes I have been waiting to try are from Southern Living’s Off the Beaten Path series. This recipe is from Maxine’s on Main in Bastrop, Texas. I made very few changes as time went on. While this was good, I still prefer MY old recipe that I’ve been using for years and I’ve shared at the bottom. But, one of my ALL time favorites is my Laverne DeFazio Pot Roast!

These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

MAXINE’S POT ROAST
2 tablespoons Avocado oil
3 pound boneless chuck roast
1 1/2 teaspoon freshly ground pepper
2 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon seasoned salt
3 medium red potatoes, washed and quartered
2 celery ribs, washed and large chopped
2 carrots, washed and large chopped
1 LARGE Vidalia onion, large diced
3 cups STRONG brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Kitchen Bouquet
3 tablespoons butter
1/3 cup Wondra flour
3/4 teaspoon salt

  • Whisk together 1 1/2 teaspoon ground pepper, 2 1/2 teaspoon garlic salt, 1 1/2 teaspoon onion powder and 1 1/2 seasoned salt.
  • Rub seasoning mixture over entire roast.
  • In a large skillet over medium-high heat, brown roast on all sides and edges.
  • Place roast and potatoes in slow cooker.
  • Saute’ celery, carrots and onions in hot drippings from browning the roast.
  • Add coffee, Worcestershire sauce and Kitchen Bouquet cooking for 3-5 minutes, loosening any particles stuck to the bottom of the skillet.
  • Pour over the roast and potatoes.
  • Cover and cook on LOW 8 hours or until roast and potatoes are fork tender.
  • Transfer roast and vegetables to a serving platter.
  • Shred roast with forks, cover and keep warm.
  • Melt butter in saucepan.
  • Whisk in flour until golden.
  • Add to drippings in crock pot, stirring to blend well and cooking until desired consistency.
  • Serve with Mashed potatoes, vegetables and roast.
MY SUPER SAVORY POT ROAST & VEGGIES
I love Pot Roast. I adapted grams old recipe to my family and their likes.
3+ pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
2-3 LARGE cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth (2 cups) or combination of the three.
  • Pre-heat the oven to 350°. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
  • Bring the piece of meat to room temperature.
  • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
  • Heat enough avocado oil in the bottom of a fry pan on medium-high heat to make a thick coating.
  • Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well.
  • Remove to side.
  • Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots (you’re aiming more for color here than cooking them). They will have plenty of time to cook in the oven.
  • Add garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas.
  • When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well. Brown both sides and all edges really well.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.

  • After the roast is browned, place it in the dutch oven and spread vegetables all around it.
  • While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
  • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast  every time ~ sometimes I prefer a bit of substance instead of the mush they can become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS

TRADITIONAL SOUTHERN STYLE GREEN BEANS akin to RAZOOS – serves 4
These green beans are cooked low and slow until soft and tender in a bacon-infused broth making them super yummy and a family favorite for any holiday.

3 slices bacon, diced
1 pounds green beans ends snapped off and longer beans snapped in half
1 large shallot, diced
2 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups water
1 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter

  • In a large skillet brown and crisp bacon. Remove bacon with a slotted spoon to drain on paper toweling.
  • Add shallot and garlic to skillet, sautéing until fragrant.
  • Add green beans, water, chicken broth and seasonings to the skillet.
  • Bring to a boil and then reduce heat to medium-low.
  • Cover and simmer for 1-2 hours, stirring occasionally.
  • Drain beans and add butter.
  • Check beans for seasoning and add extra salt and pepper to taste.
  • Sprinkle with bacon and toss to distribute the bacon and butter.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

Miz Helen’s Country Cottage

 

SPLIT PEA SOUP ~ A WINTER MUST

SPLIT PEA SOUP

1 Honey Baked Ham Bone*
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient

  • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
  • Remove the bone and let cool enough so you can cut the meat off the bone.
  • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
  • While the vegetables are boiling, rinse the peas and pick out any bad ones.
  • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  • After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
  • Add the beer and ham pieces back in and cook another 1 1/2 hours.

NOTE:* I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

JARDINIERE

Hubby loves Jardiniere and I have been buying it for him for years in the same bottle. It is expensive though and then I ran across an episode of Guy’s BIG bite where he was making it fresh and we will never buy it again.  We’ve adjusted the veggies to meet with hubby’s likes and my love of the carrots only.

The definition of Jardiniere is a dish that is cooked or served with a mixture of spring vegetables, such as peas, carrots, and green beans. IRONICALLY, the other two definitions are in ambiguity to the recipe. They are for a highly decorative flower box (usually a ceramic pot or urn) where sometimes used as garden accent elements for large plants and for raised culinary and herb gardens or a name for the golden ground beetle, the European mole cricket, and other species of beetles that attack plants in kitchen gardens.

1 cup 1/4-inch slices red bell peppers
1/2 cup 1/4-inch slices radishes
1 1/2 cups 1/4-inch-thick half-moons carrots
1 cup snap peas, trimmed
1 cup cauliflower florets
2 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, minced
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil

  • Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl.
  • Stir in 2 tablespoons of the salt and toss.
  • Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
  • In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt.
  • Bring to a boil then reduce the heat and simmer for 3 to 4 minutes.
  • Drain the vegetables from the salt water and then add to the brine.
  • Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes.
  • Add the parsley and olive oil, and mix well to incorporate.
  • Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.

Carrots

Carrots are an important vegetable, and although they were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages.

The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.

Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta-carotene in vegetables supplies this protection, not vitamin supplements.

Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper.

Carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw.

Health Benefits

Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets. Here are some disorders that can be helped by drinking carrot juice regularly:

Acidosis: The vital organic alkaline elements in carrots help balance the blood acidity and blood sugar.

Acne: Its powerful cleansing properties are effective in detoxifying the liver, thus overall effective for acne which are caused by toxicity of the blood.

Anemia: Carrot’s molecules are closest to human’s hemoglobin molecules, making it very beneficial in blood-building.

Atherosclerosis: The highly cleansing power of this miracle juice scrubs away even the old build-up of arterial deposits, reducing the risks of heart diseases and stroke.

Asthma: The anti-oxidants effectively protects the respiratory system from infections and free-radical attacks.

Cancer: Studies show that adding one carrot per day in our diet significantly reduces cancer risks.

Cholesterol: Pectin in carrots lowers the serum cholesterol levels.

Congestion: Carrot juice is very effective in dispelling mucus from the ear, nose and throat area, easing nasal congestion, sinusitis, phlegm and mucus in the throat and other similar disorders.

Constipation: Take five parts of carrot juice with one part of spinach juice regularly to regulate chronic constipation problems.

Emphysema: If you smoke or are exposed to second-hand smoke, taking carrot juice regularly may well save your life.

Eyes: Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition, with special protection against astigmatism, macular degeneration and cataracts.

Fertility: One of the reasons for infertility is lack of nutrients and enzymes in your dietary. Carrot juice taken regularly, is able to nourish your body back to fertility.

Inflammations: Its anti-inflammatory effect greatly helps reduce arthritis, rheumatism, gout and other inflammations.

Immune systems: It does wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections.

Nursing mothers: Carrot juice helps enhance the quality and quantity of a mother’s breast milk.

Pregnancy: Drinking carrot juice regularly during pregnancy, especially during the last few months, will reduce the chances of jaundice in baby. No, you won’t get an orange baby!

Skin problems: The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes.

Thread worms: One small cup of carrot juice in the morning taken daily for a week can help clear up thread worms in children.

Ulcers: The abundance of nutrient present in carrots help nourish cells that have been starved of nutrients which result in ulcers.

Water retention: Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.

Carrots that are no longer than 6 inches tend to be sweeter. So choose the shorter variety if you like it sweet or the longer one if you prefer it less sweet.

The most nutrients are concentrated just under the skin so try not to peel off the skin. To clean it, simply use a hard brush to brush the skin.

Cut them lengthwise to preserve the nutrients as when cut in small rounds, they easily lose their nutrients in water when you wash or cook them.

You may have heard of people “turning orange” from drinking carrot juice. It is not the carrot juice that is showing through the skin but is an overflow of materials which have been clogging the liver and are being eliminated with the consumption of carrot juice. This shows how effective carrot juice is at cleansing, a good sign that the system is getting a good clean-up. When this “turning orange” happens, continue to take your carrot juice and the color will eventually go off as it cleanses.

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