Beets & Carrots With West Indian Spices Recipe
Recipe
Ingredients
1 lb beets (about 4 medium)
1 lb carrots, sliced
2 tbsp grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
1 grated zest of 1 orange
1/2 tsp ground cinnamon
1/2 tsp mace
Recipe
Preparation
Wash the beets well and cut off the leaves, leaving an inch or so of
stem. Cover with cold water, bring to a boil and simmer, covered
until tender, about 40 minutes. Drain and cover with cool or lukewarm
water. When cool enough to handle, slip off the skins. Cut the beets
into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets
in size and
style. Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and
spices in a saucepan and bring the mixture to a simmer. Cook until
thickened. Simmer the cooked beets and carrots in this sauce for
about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for
about an
hour. When cool, slip off the skins. Cut the beets into slices or
chunks.
Since I didn't want to waste the beet tops, I sliced the green beet
tops and steamed them and when I combined the sauce with the cooked
beets and carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
Posted by JOHN & LISA DEBOVSKI <jdebovsk@ozemail.com.au> to the
Fatfree Dig. Vol. 12 Issue 27 Nov. 28, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings:
1
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Food Tips of the Week
Losing weight
Recognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some lower carb diet tips:
* Know what is in your food
Be sceptical of food packaging that boasts 'low carb' - check the real nutritional information on the rear of the tin or package. Many are only a little less and in some cases still greater than a competitors standard brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are just the same.
* Fiber is crucial
Lowering the carbohydrates in your diet usually results in fiber reduction as well. Look at reduced carb recipes that are fiber-rich to redress this.
Lycopene rich foods
(includes apricots, red bell peppers & tomato puree)
The phytochemical lycopene is a simple compound used to color foods and part of the carotenid family. This chemical is accountable for the dark red color of a good number of fruit, vegetables and pulses.
Fortunately, unlike numerous healthy agents, this useful phytochemical does not become less effective if heated during cooking, but is noticeably enhanced by being cooked.
.
Its most interesting nutritional contribution is that it behaves as an antioxidant and appears to help lower the risk of cancer.
Lycopene is the most potent fighter of singlet oxygen, which is correlated with skin aging. It is also thought to prevent the progression of atherosclerosis.
Beets & Carrots With West Indian Spices Recipe Collection
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