Think outside the box! As winter approaches, the produce market starts to emerge of greens and orange colors. Looking at those reddish orange watery sticks of carrot, make us thirsty for fresh squeezed carrot juice. Why throw away fiber while making carrot juice. Fiber is equally important in balancing absorption of this vegetable, naturally high in sugar. Therefore, Let us consider other ways to use this vegetable naturally rich in carotenoids (converted to vitamin A upon intake) to achieve maximum benefits Whole carrot soup 4 carrots 1 onion Few flakes of garlic ½ cup milk Salt to taste Method: Pressure cook all veggies, let it cool and blend to a smooth paste. Do not strain. Add milk and salt. Carrot Raita 1 cup carrots (grated) ½ cup low fat yoghurt (hung curds for thickness) ½ tsp oil Few curry leaves Few coriander leaves (finely chopped) Salt to taste Method: Sauté grated carrots in curry leaves tempered oil. Cook for some time, let it cool. Beat yoghurt in a separate bowl; add cooked carrots, coriander leaves and salt. Tastes great with hot phulka, may be topped on whole grain toast 6 months post surgery Carrot Halwa 1 cup carrots (grated) 2 cups milk (toned) ½ tsp of cardamom powder 4 – 5 almonds (coarsely chopped) Artificial sweetener to taste 1 tsp of butter Method: Sauté carrots using butter on a low flame, let it cook until soft; add milk and other ingredients except sweetener. Cook till thick or until it reaches right consistency. Add sweetener towards the end. May be eaten hot OR chilled Shefali Dharia Registered Dietitian (USA) cmsbsoe@gmail
Posted on: Wed, 10 Dec 2014 07:18:26 +0000
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