Carrot

Carrots are a super root vegetable. They are excellent for supporting the organs, particularly the lungs, spleen, pancreas, liver and kidneys and improve vision and skin.

A natural diuretic, carrots also support the elimination of waste, prevent constipation and purify the blood. Women take note: carrots can also relieve menstural pain and premenstural
irritability.

Carrots are known for their anticarcinogenic properties. Rich in vitamin A, they also contain
vitamin B, C and E, as well as iodine and calcium. Select carrots with a good deep colour and aroma. Eat them unpeeled to maximise their nutritional qualities (their nutrients are concentrated in and near the skin).

Storage: Remove the green tops and store in fridge. Best eaten within 4 days. Try them as an accompaniment to a roast, serve raw and thinly peeled with a salad dressing, or a stand-alone carrot cake. They go wonderfully with walnuts, raisins, veal, chicken, parsley and potatoes.