One cup of carrots or about two medium carrots provide the following vitamins and minerals and their daily amounts according to the FDA (Food and Drug Administration of the U.S.A. )
vitamin A 407.6%
vitamin K 20.1%
vitamin C 12%
vitamin B 68.5%
vitamin B 36%
vitamin B 24.1%
vitamin E 4%
Calories (50) 2%
Source of information: WHFOODS.com (Whole Foods Market)
¼ cup pecan, pieces
3 cups carrots, grayed
½ cup cranberries, dried
4 cups boiling water
Zest and juice of ½ lemon
Juice of 2 oranges
Zest of 1 orange
1 tsp. grated ginger, fresh
Refrigerate until cold, about 1 hour. Sprinkle with nuts, mix and serve.
Here's a "Tips in the Kitchen" from Savor the Food of what to do with the leftover orange and lemon peels
Ginger root tea is used to relieve motion sickness, calm upset stomach, promote bile flow and increase appetite. Additionally, ginger quickly relieves abdominal cramps caused by gas and bloating, according to the Institute for Traditional Medicine. Be sure to consult a practitioner prior to using ginger root tea medicinally.
Ginger root is considered a safe herb by the American Herbal Products Association, however, it should not be used during pregnancy. Ginger should not be used with heart, diabetes and anticoagulant medications, or by patients with gallstones, according to "Acupuncture Today." (source of information: Living Strong)
So that brings us to, what if you grated too much ginger for the salad? Just toss it? NO..make a tea. Boil 1/2 to 3/4 cup of water, add the additional grated ginger with a piece of lemon peel or orange peel. Allow to steep for about ten minutes and drain off into a cup and drink the great benefits of Ginger Tea!!
For more great recipe ideas visit our web-site Savor the Food and select the page Blog.