[ad_1]
“Carrots are actually one of the most popular vegetables, they are especially useful for strengthening the body and recharging energy after winter. Carrots contain vitamin C, D, E, B, calcium, iron, magnesium, and lots of carotene, which is converted to vitamin A in the body. In Lithuanian cuisine, this vegetable is used almost daily: it is added to various soups, stews, salads, “By” fruit and vegetable expert Jolanta Sabaitienė. It also reveals some cool facts about carrots that you may not have heard of before.
Crop started in Afghanistan. Although carrots are currently grown in most of the world, they are believed to be the first carrots in history to be grown in Afghanistan. Soon, this delicious vegetable spread throughout the surroundings and for about 1000 years it was consumed in both the Middle East and North Africa. A little later, carrots traveled to Spain and into the 14th century. They have been observed in both Northern European gardens and Chinese cuisine.
Orange carrots, as we are used to now, were obtained after a genetic mutation.
Carrots come in a variety of colors. Although for many carrots they are associated with the color orange, carrots come in a variety of forms: and naturally white, yellow or purple. The first carrots were actually purple or white. And orange carrots, as we are used to now, were bred after a genetic mutation when purple carrots with a yellow-orange core lost their color and turned into a solid orange.
Photo by Vida Press / Carrots of various colors
Cooked carrots are more beneficial to the body than raw ones. Interestingly, processed carrots are more beneficial to the body than green ones. Heated carrots emit up to 40 percent. more carotene than green. Therefore, they are perfect for use in soups, they can be stewed in butter, baked in the oven, or added to a variety of stews and other dishes.
88 percent of carrots are water. Although carrots are often eaten as a snack, most of them are water, making it a great product not only for snacks, but also to quench your thirst.
J.Sabaitienė advises to include as many carrots as possible in your daily diet, and for a more varied taste and pampering, he offers to try the recipe for carrot cake with cashew cream. By the way, the cream is not mandatory. The carrot cake alone is also very tasty.
Carrot cake
Ingredients:
- 2 eggs;
- 4 tablespoons tablespoon liquid coconut oil;
- 6 tablespoons spoon maple syrup;
- 200 ml of applesauce;
- 200 ml of almond milk;
- 2 medium carrots;
- 1/2 teaspoon tablespoon salts;
- 2 tbsp. spoon Baking powder;
- 1 tablespoon. cinnamon spoon;
- 1 glass of almond flour;
- 1 glass of flour;
- a handful of walnuts.
anakardžių kremui:
- 1 glass of cashews;
- 100 ml of fatty coconut milk;
- 3 tablespoons spoon maple syrup;
- 3 tablespoons tablespoon liquid coconut oil;
- 2 tbsp. spoon lemon juice.
Doing:
we prepare cashew cream:
1. Pour the cashew nuts into cold water and soak overnight.
2. We put the soaked walnuts in a food grinder along with the rest of the ingredients. We crush everything until obtaining a uniform mass.
3. Transfer the cream obtained to a container, cover it with a transparent film and store it in the refrigerator for a few hours; in the refrigerator, the cream will freeze and become firmer.
we bake a cake
1. Beat the eggs first. Then add the coconut oil, maple syrup, and applesauce. We mix everything well. Pour in the milk and stir several times.
2. Grate the carrots and add them to the liquid product mix, mix well. We add salt, yeast, cinnamon, both flours and mix everything well. Finally, we add the chopped walnuts in the dough and mix. The dough should be quite thick.
3. Line the baking tin with greaseproof paper, pour the dough and bake in a preheated oven at 180 ° C for 50 minutes.
4. Wait for the cake to cool completely and apply the cream. You can also sprinkle nuts and berries on top.
Photo by Vida Press / Carrot cake
[ad_2]
