The Belly Dance Studio

The Benefits of Carrots…Morroccan Style!

 

Did you know carrots. . .
  • Prevent heart diseases . . . High cholesterol is a major factor for heart disease.carrot  Since regular consumption of carrots reduces cholesterol level it is good to prevent heart related problems.
  • Prevent cancer . . . Beta-carotene consumption has been linked to reduced risk of several cancers, notably lung cancer.  The average carrot contains about three milligrams of Beta-carotene.
  • Reduce the risk of Stroke . . . A carrot a day reduces stroke risk by 68 percent.

Among some of the benefits listed above, carrots have antiseptic qualities and, therefore, can be used as laxative, vermicide and as a remedy for liver conditions.  Carrot oil is good for dry skin.  It makes the skin softer, smoother and firmer.  Carrot juice improves stomach and gastrointestinal health.

Thus, carrots, as raw fruits, juice or in cooked form, are good for your health…so enjoy!

Morroccan Carrot Salad

Ingredients:

Morroccan Salad

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
Kosher salt and freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup chopped fresh parsley
Honey to taste
1 cup cooked Quinoa

Directions:

Place the lemon pieces in a cold skillet.  Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper.  While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency.  Add the carrots, parsley, and cooked Quinoa.  Remove the caramelized lemon to the bowl using a slotted spoon.  Toss and taste for seasoning.  Drizzle in some of the lemon infused oil and honey, to taste.Chill in the refrigerator until time to serve.

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