Carrot juice has a particularly high content of β-carotene, a source of vitamin A, but it is also high in B complex vitamins like folate, and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron. A pound (454 g) of carrots will yield about a cup of juice (about 236 ml)[citation needed], which is a low yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice.
Like many products high in beta-carotene, it may cause temporary carotenoderma, a benign skin condition resulting in an orange-yellow hue to the skin.[1] Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may be enough to cause the condition.[2]
Carrot juice has a uniquely sweet flavour of concentrated carrots. Unlike many juices, it is opaque. It is often consumed as a health drink. Carrots have been made into soups and juices for hundreds of years. In America carrot juice was one of the first colorants used to make cheese a darker color. https://en.wikipedia.org/wiki/Carrot_juice.
Hope you enjoyed this “Daily Wellthy” Snippet.
Vegan, Gluten free !!! … Simply yumful! Inspired Taste
Ingredients
- 1 (15-ounce) can Chickpeas
- 1 Garlic clove, small
- 1/4 cup Lemon juice, fresh
- 1/4 cup Well-stirred tahini
- 1 Dash Paprika, ground
- 1 Salt
- 2 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin, ground
- 2 tbsp Water
A perfectly refreshing end-of-summer gazpacho. (That’s also perfectly easy to customize with whatever ingredients you have on hand. By Gimme Some Oven … Simply yumful!
INGREDIENTS:
- 2 pounds fresh tomatoes (I used a mixture of roma and cherry tomatoes)
- 1 English cucumber, peeled and cut into large chunks
- 1 small red bell pepper, cored and cut into large chunks
- quarter of a red onion, peeled
- 2 garlic cloves, peeled
- 1/4 cup lightly-packed fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- pinch of Kosher salt and freshly-cracked black pepper (optional: and crushed red pepper flakes)
- optional garnishes: extra chopped tomatoes, red onion, basil, olive oil, and/or salt and pepper
DIRECTIONS:
- Add all ingredients to a blender or large food processor, and puree until completely smooth. (If all of the ingredients don’t initially fit, you can puree the first half of the ingredients, then gradually add more in as there is more room available.)
- Taste, and season with extra salt and pepper and/or lemon juice if needed.
- Cover and refrigerate for a few hours to chill. Or serve immediately, topped with your desired garnishes.
Super yumful ALMOND TOPPING INGREDIENTS:
1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
1/2 cup almond meal or all-purpose flour (or any favorite flour)
1/3 cup chopped Blue Diamond Oven Roasted Sea Salt Almonds
1/4 cup honey or maple syrup
3 tablespoons melted coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
BERRY ALMOND CRISP INGREDIENTS:
5-6 cups fresh berries (I used a combination of blackberries, blueberries, raspberries and chopped strawberries)
2 tablespoons cornstarch
1 tablespoon freshly-squeezed lemon juice
optional: 1/4 teaspoon almond extract
1 batch almond topping (see below)
DIRECTIONS:
TO MAKE THE ALMOND TOPPING:Stir all ingredients together until combined, mixing them together with your fingers if needed. Set aside.
TO MAKE THE BERRY ALMOND CRISP.
Preheat oven to 350 degrees F. Prepare the almond topping (see above).Pour the berries into an 8 x 8-inch (or 9 x 9-inch) baking dish. Sprinkle evenly with cornstarch and lemon juice (and almond extract, if using), and toss until evenly combined. Sprinkle the oat crisp mixture evenly on top of the berries.Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. Serve immediately. Or let the crisp cool to room temperature, then cover and refrigerate for up to 3 days.
Feel free to mix in some extra sweetener (of your choice) with the berries before baking, if you like a super sweet crisp. But the berries are plenty sweet on their own. Enjoy!
Kale is one of the healthiest vegetables around and one way to be sure to enjoy the maximum nutrition and flavor from kale is to cook it properly. We recommend Healthy Steaming kale for 5 minutes. To ensure quick and even cooking cut the leaves into 1/2″ slices and the stems into 1/4″ lengths. Let them sit for at least 5 minutes to enhance their health-promoting qualities before steaming.
Kale, cooked 1.00 cup (130.00 grams) Calories: 36
vitamin K1180%
vitamin K1180%
vitamin A98%
vitamin C71%
manganese27%
copper22%
vitamin B611%
fiber10%
calcium9%
iron7%
protein5%
folate4%
Per Serving: (1 smoothie), Calories: 312, Calories from fat: 96, Fat: 11g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 378mg, Carbohydrates: 36g, Fiber: 10g, Sugar: 17g, Protein: 26g, SmartPoints: 9
1 cup almond milk or other non-dairy milk
1 cup destemmed kale leaves or baby spinach
1 large ripe frozen banana, chopped into chunks
1 tablespoon almond butter or peanut butter
1 tablespoon chia seeds or ground flaxseed
Pinch of ground cinnamon
1 scoop of your favourite protein powder (optional)
2 to 3 ice cubes
Add all ingredients into a high-speed blender and blend until smooth.
Thank you Oh She Glows for a simply yumful smoothie recipe!!!!
Your body uses water in all its cells, organs, and tissues to help regulate its temperature and maintain other bodily functions. Because your body loses waterthrough breathing, sweating, and digestion, it’s important to rehydrate by drinking fluids and eating foods that contain water. Be sure and drink your H2O …it’s simply yumful and wellthy!!!
Functional Medicine University 
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