CARROT BENEFITS & RECIPES

• Carrot contains vitamin B, C and especially high in carotene which will convert into vitamin A in the body after absorption.
• Carrot has Vitamin A for vision.
• Carrot reduces heat and detoxifies the body.
• It also cures constipation, improves blood cell circulation and production and benefits eye vision.
• Carrot taste sweet when boils as soup.
• It is inexpensive, delicious, an excellent early food for babies and suitable for anemia patients too.
• Most people knows that carrot improves eyesight because it contain pro-vitamin A which is the main nutrition required to form the rod cells for night vision.
• Consuming carrot regularly prevents night blindness.
• Carrot can be eaten raw as salad or finger food, boil as soup, stir-fry for dishes, baked for baby mashed food, blend as fruit juice or grated for baking cakes and cookies purpose.

• In addition, studies show that high consumption of carrots can reduce the risk of cancer.

Here is an easy recipe to share with you.

INGREDIENTS

260g plain flour

1tbsp baking powder

1tbsp caster sugar

1/4tsp salt

60g butter

1 egg-beaten

110ml milk

70g grated carrot

40g sunflower seeds

METHOD

1. Preheat oven to 220C. Sift flour and baking powder in a large bowl. Combine sugar and salt.
2. Add in butter with fingertips until mixture resemble coarse meal.
3. Pour in egg and milk. stir with wooden spoon until well combined. Add in carrot and sunflower seeds. Knead onto floured surface to a soft dough.
4. Press and shape dough about 2cm thick. Place onto a greased baking tray. Glaze with milk and sprinkle sunflower seeds on top.
5. Bake for 15 minutes. Cool and cut out many squares.

Ingredients

600g carrots

60g white sesame seeds, toasted

120g caster sugar

1500ml water

Batter ( for thickening , mix well )

4 tbsp rice flour

2 tbsp cornstarch

200ml water

Method

1. Peel carrot and cut into small pieces.
2. Boil in hot water until carrots turn soft.
3. Remove and mash them or blend in a fruit blender with sesame seeds until finely pureed.
4. Strain the mixture twice until smooth.
5. Add in sugar and cook over low heat until sugar dissolved.
6. Lastly, add batter slowly to thicken the soup.
7. SERVE HOT.