Fall in love with vitamins!
Carrots are one of the most versatile and vital roots that we have in the Mediterranean diet. A vegetable that cannot be missing from your daily diet, it provides you with many nutrients very easily.
In addition, it is very easy to prepare, its flavor is very pleasant, and it is grown throughout the year, even though its season is spring. It is highly recommended to take carrots daily for all the benefits it brings us.
It is recommended that you regularly consume carrots due to their great vitamin content
Properties and benefits:
- High content of carotenes, potassium, phosphorus, sodium, magnesium, vit. A.
- Prevents the proliferation of bacteria in the teeth, maintains the enamel and prevents new cavities. It's great to eat it raw for your teeth.
- Protects the skin, strengthens nails, hair and keeps the scalp healthy
- Thanks to its 90% water, it is an excellent diuretic, improving the elimination of possible kidney stones.
- Calms the nervous state and activates your tired mind.
- It is great against constipation, in addition to preventing stomach poisoning.
- It keeps you in check with your weight, due to its very low caloric intake.
- Its Vit.A will strengthen your eyeballs, helping to prevent possible cataracts.
Carrot gazpacho with sage
Ingredients:
- 500 gr ripe tomatoes
- 500 gr carrots
- 1 small pepper
- 1 small onion
- ½ garlic
- 50 ml approx. of mineral water
- Apple cider vinegar
- Extra virgin olive oil
- Salt and pepper
- A couple of fresh sage leaves
Preparation:
- Wash the vegetables, peel the carrots, onion and garlic.
- Chop everything and blend all the ingredients in a blender, robot.
- Add the water and blend until you have a smoothie to your liking. Add the oil, vinegar, salt and pepper to taste.
- To thicken more you can add whole wheat bread, flaked oats and to lighten add more water.
- Cool in the refrigerator.
- Serve very cold, with a few ice cubes, in a bowl. Add the sap leaves, a splash of extra virgin olive oil
Fresh carrot cream with mandarin and ginger
Ingredients:
- 600 gr carrots
- 100 extra virgin olive oil
- Mineral water
- Tangerine skin
- 1 vanilla stick
- A tip of ginger
Preparation:
- Wash, peel and cut the carrots into slices or dice. You can cook them in the oven, or in a pan over low heat and stirring until they are half done.
- Add the water and cook over very low heat until they are tender.
- Drain, add the vanilla pulp, the tangerine and the grated ginger.
- Brush with a blender until you get a fine, velvety cream.
- Cool in the refrigerator.
- Serve in a bowl and decorate with mint, cilantro or your favorite herb.
Tips:
- If you don't like ginger, you can change it for chilli (a small piece)
- It's great if you add some fresh onion or alfalfa sprouts, peeled sunflower or pumpkin seeds, or toasted almonds.
