Carrot juice is the richest source of vitamin A. The body can easily assimilate this type of vitamin A. Carrot juice not only has a rich source of vitamin A, but this juice has a good supply of vitamins B, C, D, E, G, and K. Carrot juice has some awesome benefits. From what I am reading, it is a juice you can drink every day. No need to add other fruit and vegetables to carrot juice, it is potent all by itself. Most juicing recipes use carrots for sweetness, but it is more to it than adding it to juice recipes for sweetness.
The carrot juice molecule is like the blood molecule. Maybe this is one of the main reasons why carrot juice is so beneficial for the body.
Here are benefits of carrot juice:
1. Nourishes the optic system
2. Helps nursing mothers enhance milk quality
3. Natural solvent of ulcerous and cancerous conditions
4. Nourishes the entire system
5. Helps normalize weight as well as chemical balance in the body
6.Helps in improving and maintaining the bone structure of the teeth
When someone says the word “carrot,” don’t you just naturally picture the long orange veggie with the green top? Carrots and the color orange are practically synonymous, but it wasn’t always this way. Carrots used to be purple, and sometimes even white. How did the change happen?
The orange carrot you know and love came to be in the 1500’s. But before that, in Asia and the eastern Mediterranean areas, they used to be purple! Nature created a new yellow vegetable by hybridizing the original purple kind with different wild varieties. This new version was then brought to the west, where the yellow mutants and other wild forms crossed to eventually produce the orange carrots we enjoy today.
Also purple carrots contained up to five times more phenolics and falcarinol than orange carrots and both compounds are being investigated for their potential to protect against cardiovascular disease, inhibit the development of cancer cells in the body and reverse the negative effects of high-fat diets.
Nasi Lemak or coconut rice is the national food of Malaysia and it is one of the most distinguished dish from Malaysian cuisine. Nasi Lemak is a typical Malay word which means “Thick creamy rice”. Malaysian people like Nasi Lemak too much and they eat it at any time during a day. It is available in Malaysia from almost every food corner and even it is sold in streets. Nasi Lemak is also very popular dish in Singapore . Traditionally it is sold wrapped in thebanana leaves by the hawkers but it is also served in plates in the proper restaurants.
The original version of Nasi Lemak is cooked in coconut milk, with pandan leaves, ginger or a stalk of lemon grass and obviously with rice. When the rice is steamed in the coconut milk, it enriches it with fabulous aroma. Normally Nasi lemak is served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs and a spicy condiment known as sambal. Anchovy is a very common salt fish which is found largely in the world oceans .The Chilli Sambal is prepared with crispy ikan bilis , onions and tomato juice.
In the recent years as Malaysia has attracted thousands of immigrants from all over the world and she has also become the hub for tourism in South East Asia, the chefs have introduced Nasi lemak in numerous forms like in Chinese , Singapore , Thai , Indian and Vegetarian versions. Malaysians of every age are crazy for Nasi Lemak , the national food of Malaysia , especially children love it as a breakfast dish.
Like many other top cuisines of the world the Iranian foods also comprise of diverse and savory dishes. These are varied in various parts of Iran which are adopted in accordance to the local traditions and styles. Fresh herbs and fruits are permanent feature of delicious Iranian foods like plums, pomegranates, quince, prunes, apricots, and raisins. It is not easy to cover the extensive Iranian cuisine yet in this article we’ll tell you about Ash-e-anar which is prepared frompomegranate juice and seeds.
The pomegranate fruit is used largely by the Persians in their foods, either as fresh fruit, or in the form of dried pomegranate seeds. In Ash-e-anar or Pomegranate soup the pomegranatejuice is used. To begin with the fresh pomegranate juice is boiled to the extent that it becomes a tanned and strong liquid. This sour and aromatic fluid is known as pomegranate molasses. The onions , garlic and yellow split peas are fried mostly in olive oil till they are golden brown and then the spices like black pepper, turmeric, cinnamon, and Aleppo pepper are added. Most of the Persians like it with meat balls which are further added to the prepared soup with Basmati rice and pomegranate molasses. Then it is cooked until this all reach a creamy consistency. Ash-e-anar or Pomegranate soup is usually served after stirring fresh mint, cilantro, parsley and chives.
The delicate Ash-e-Anar is one of the most popular dishes throughout Iran. This pomegranate soup is so much energetic and delicious that it is also applied in its vegetarian version cooked with mushrooms in other parts of the world.
Bali of Indonesia is an awesome spot for the global tourists which is well known for its tremendous beaches. But in this article we’ll tell you about Balinese Klepon which is a traditional rice cake, so provocative and slushy in its taste. Balinese Klepon is a toothsomedessert of Indonesia and it is also a favorite snack in Lombok which is a beautiful island in West Nusa Tenggara (Nusa Tenggara Barat or NTB) province of Indonesia.
Normally you can find it in lush green marble shaped rice balls although some sweet makers in Indonesia also prepare Klepon in many other colors. Nowadays black Klepon with their rich and soft flavor are also very popular. But traditionally the sensational and green Klepon is made of sticky rice flour which is stuffed with palm sugar. The rice powder is specially made gluey and then it is mixed with lukewarm water. For making it green the Suji leaves are added in the batter. Then small balls are prepared from this batter which are approximately in 2½ cm (1 inch) in diameter. After making of the ball it is filled with grated or sliced brown sugar by inserting through a hole and after that it is again sealed. Then these balls are boiled in the water which ultimately cook all of their stuff inside and also make the sliced sugar diluted. Finally the balls are rolled in the grated coconut before being served.
The conventional way of serving the green tea with food is the grace of the culture of theKingdom of Morocco since centuries. This is an art form and it has engrossed the imperative position in the lives of Moroccan people. We can assess the significance of tea in Moroccanculture as Morocco is the largest importer of tea in the world. Moroccan mint tea commonly known as Atai is basically a black tea with mint leaves.
The people of Morocco not only use Atai , Moroccan tea in mealtimes but it is drunk all through the day. Atai is considered to be the symbol of their hospitability and it is deemed to be disgraceful to refuse its offer. The preparation of Atai , Moroccan tea is also a very special process. They use large quantity of sugar and mint in making Atai. After boiling of water and tea for several minutes, the mint and sugar are added into a tea pot with a long curvy spout. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix. Not alike the cooking of all other food items by the Moroccan women. it is a conventional man’s job to prepare Atai who is the head of the family.
Atai, Moroccan tea is no doubt a delicious combination of gunpowder green tea and fresh mint. If Atai is served in the occasional ceremonies in Morocco it becomes even more delicate. Atai is contemplated as a privilege to be served and is the integral part of Moroccan hospitability.