The Saturday Evening Post » carrots

Beet, Carrot, and Apple Salad

Dana Jacobi for the American Institute for Cancer Research — Thu, 18 Apr 2013 12:04:24 +0000

I particularly recommend this salad in the spring, since some consider beets, like Grandma’s old-fashioned tonic, good to eat to get our systems going after winter’s lethargy. This salad is so colorful and succulent that saying this is loaded with fiber, vitamins, minerals, and phytonutrients seems almost crass.

Beet, Carrot and Apple Salad

(Makes 4 servings)

Ingredients

1 medium beet (or 3/4 cup pre-shredded)
2 medium carrots (or 3/4 cup pre-shredded)
1 large peeled Granny Smith apple
¼ cup walnut halves, chopped
3 tablespoons chopped flat-leaf parsley or dill or combination
1 tablespoon fresh lemon juice
½ teaspoon salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Directions

To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get ¾ cup. Save remaining beet for another use.
Shred carrots and apple.
Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.
Serve salad within 1 hour of combining with herbs and dressing.

Nutrition Facts

Per serving

Calories: 112
Total fat: 8 g
Saturated fat: <1 g
Carbohydrate: 11 g
Fiber: 2 g
Protein: 2 g
Sodium: 330 mg

Beet, Carrot, and Apple Salad The Saturday Evening Post

Carrot Ginger Soup

Emeril Lagasse — Thu, 01 Nov 2012 12:00:50 +0000

The ginger in this soup gives it a nice little kick. Though we suggest serving it hot, it can also be nice ice-cold on a hot summer day.

Carrot Ginger Soup

(Makes 2 ½ quarts, about 6 servings)

Ingredients

4 tablespoons (½ stick) butter
2 pounds carrots, cut into large dice (about 4 cups)
2 cups diced onions (medium dice)
¼ cup (about 2 ounces) peeled and sliced fresh ginger
6 springs fresh thyme, tied in a bundle with kitchen twine
2 teaspoons salt
¾ teaspoon freshly ground white pepper
6 cups water
Sour cream, for garnish (optional)

Directions

Melt butter in 6-quart (or larger) soup pot over high heat. Add carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add water, cover pot, and bring to boil. Remove cover, reduce heat to medium low, and simmer for 15 minutes.
Remove pot from heat, and remove thyme bundle. Blend soup until it is completely smooth, using an immersion blender or in three batches in a blender.*
Transfer pureed soup to 4-quart pot or other serving dish. Stir to combine, and adjust seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

*Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

Carrot Ginger Soup The Saturday Evening Post

Orange-Scented Carrot Soup with Melissa d’Arabian

Post Editors — Mon, 20 Aug 2012 12:30:31 +0000

Make a zesty orange-scented carrot soup with host of Food Network’s Ten Dollar Dinners, Melissa d’Arabian. This celebrity chef encourages today’s families to eat well, be responsible consumers, and spend with a purpose.

For more recipes from Melissa d’Arabian’s book, Ten Dollar Dinners, click below:

Orange-Scented Carrot Soup with Melissa d’Arabian The Saturday Evening Post

Carrots Caribbean-Style

Jesika St Clair — Fri, 13 Apr 2012 14:00:31 +0000

Why not give tonight’s dinner a Caribbean theme? Pair this sweet and simple side dish with Emeril’s Caribbean pork tenderloins, and enjoy our banana sunflower cookies for dessert!

Carrots Caribbean-Style

Makes 3 servings

Ingredients

2 cups fresh carrot cut in julienne strips
3/4 cup pineapple juice
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground black pepper

Directions

In a medium saucepan combine carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are just tender, about 15 minutes.

Carrots Caribbean-Style The Saturday Evening Post

Soy, Flax, and Breast Cancer

Post Editors — Sat, 02 Jan 2010 05:00:47 +0000

My breast cancer was estrogen receptor-positive. I’ve heard that eating soy and flax might cause a recurrence. But many cereals and vitamins contain soy, flax, or both, which really limits my food choices. Your help, please?

Dorothy,

Pocatello, Idaho

Don’t give up soy and flax yet! While it’s true that estrogen can increase cancer risk—especially when abnormal cells have “docking stations” (called receptors) for the powerful hormone—the estrogen-like compounds in soy and flax may actually provide health benefits. Post advisor Dr. Walter Willett, chairman of the Department of Nutrition at the Harvard School of Public Health, explains:

“Soybeans and flaxseed contain phytoestrogens, which react with the same receptors as estrogen from ovarian or fat tissue. Phytoestrogens, which are sometimes called ‘plant hormones,’ may have estrogen-like effects. However, they trigger a far weaker response than do the estrogens produced by the body. In fact, consuming soy and flax may prevent stronger-acting estrogens from binding to the receptor sites and produce an overall antiestrogenic effect, similar to the way tamoxifen, a breast cancer drug, works.

“The potential benefit has caused many to question whether the high soy consumption in Asian populations contributes to the low breast cancer rates in those countries. Although studies have not been conclusive, some of the data suggest increasing soy intake during adolescence or early adulthood may decrease cancer risk. Alternatively, studies do not show a direct correlation between high soy consumption and the risk of breast cancer.

“While I wouldn’t recommend loading up on large amounts of flax, tofu, soy milk, and other soy products, I don’t think it’s necessary to completely avoid them. Stay away from phytoestrogen supplements, though. They may increase your consumption too much. Instead, focus on staying lean and physically active to reduce body fat, which is a major source of estrogens. And of course, schedule regular checkups with your physician to discuss treatment options and answer any questions that may arise.”

Of the foods that Americans eat, soy and flax have the highest content of phytoestrogens. Other sources (with lesser amounts) include: sesame seeds, wheat, berries, oats, barley, dried beans, lentils, yams, rice, alfalfa, mung beans, apples, carrots, pomegranates, and wheat germ.

Soy, Flax, and Breast Cancer The Saturday Evening Post