No measurements are needed in this simple chip recipe. In fact, you can do it in six lightening-fast steps:

1. Preheat the oven to 300 degrees.
2. Wash and dry one bunch of kale.
3. Chop or rip the kale into bite-size pieces, removing the tough stems as you go.
4. In a large bowl, toss the kale pieces with a few drizzles of olive oil and a few shakes of your favorite sea salt.
5. Spread the kale pieces in a single layer on a baking sheet.
6. Bake for 10-20 minutes until kale is crisp but not browned. (Keep an eye on your chips—they taste best when they’re still dark green. Burnt kale has a pretty unpleasant flavor, believe it or not!)

Olive oil and sea salt not doing it for you? You can flavor these chips any way you want, just like regular potato chips. Here are a few ideas to get you started:

1. Salt-n-pepper chips: toss a half-teaspoon of pepper in with the raw kale pieces.
2. Spicy chips: throw a few shakes of red pepper flakes into the bowl before baking.
3. Garlic Parmesan chips: toss a half-teaspoon of garlic in with the raw kale pieces, then sprinkle a generous helping of freshly-grated Parmesan cheese over the chips after they’ve baked.
4. Asian-inspired chips: replace the olive oil with a splash of soy sauce and a drizzle of sesame oil.
5. Bright lemon chips: Squeeze half a lemon over the raw kale pieces after you’ve mixed in the olive oil and sea salt.

How did your kale chips turn out?

Tell us about it in the comments below!

So it is essential that we give ourselves the fuel required to perform our daily duties, while still being able to cleanse our bodies – we’ve all had ‘diet brain’, and it’s no fun.

One of the reasons that most cleansers fail out of the gate is because by the time lunch rolls around our resolve is weakened. We’re flat out hungry by at that point. But there are ways to cleanse our bodies without the feeling hungry or weak.

Fiber is so important during a cleanse because it allows us to feel full while still staying within our boundaries. There are a variety of fibers that are good for a cleanse, including bulgur, quinoa, millet and barley. Taking care to make sure that we have enough fiber in our diets while cleansing will ensure that we don’t get hungry, thus we reduce the cravings!

Another reason why cleansers fail out of the gate is a lack of planning. On Sundays, I like to prepare meals and little fixins’ for the whole week ahead so that there’s never a time where I find myself wondering what to cook for lunch or dinner. I like to have a variety of soup when I’m cleansing because they’re easy to prepare in large batches and they’re super healthy and filling!

One of my favorite go to cleanse soup recipes is made with carrots. I simply juice a pound of carrots, then heat the pulp, the juice and quinoa altogether. I refrigerate it and have it as a go-to lunch – it’s filling and surprisingly delicious, and keeps me going throughout the whole day.

A new product on the market that is rather that is excellent for cleansing is kombucha. This fermented tea contains more probiotics than Greek yogurt and has the natural sweetness and effervescent that makes it feel like a treat. It also helps incredibly with helping our digestion do what it needs to do (be prepared for a lot of bathroom trips during a cleanse!)

Kombucha is a nice addition, and helps get us going without the need for dairy.

And I would be remiss if I didn’t mention water. Water is important every single day of our lives, especially while cleansing. Our bodies are composed of over 50% water and we need it to carry out even the most basic of tasks. Sometimes thirst manifest itself as hunger, so be sure to drink at least 2 liters of water a day while attempting any type of cleanse or detox.

The power in both of these juices is the no-holds barred essence of nutrition in the ingredients, like organic spinach, celery, carrots, cucumbers, and parsley.

Spinach offers an exceptionally well-rounded approach to vitamins and minerals to get your daily values. Click here to learn more about the nutritional benefits of spinach.

Celery is the King of Vitamin K with over 44% of your daily value. Vitamin K is a powerful bone-builder, supports the cardiovascular system, and smooths the way for a healthy nervous system. Celery, unassuming as it is, does more than you think. Click here to find out more.

Carrots, of course, are a staple in any juicer’s pantry. Carrots offer the power of orange, a.k.a beta-carotene. Click here to read what else the carrot offers.

Cucumbers add support to the health and luminosity of your skin. Adding celery to your juices soothes skin irritation and reduces swelling. Click here to learn more about cucumbers.

The inclusion of parsley in both of these recipes adds a gentle detoxifying effect. In addition to supporting the liver, this vibrant herb does a whole bunch of other good things to your body. Read more about parsley here!

Vibrant Veggies

This juice gives a wake-up call to your digestive system, getting it “on-line” for the day, gently. Because of its dense nutrients, dilute the juice concentrate with water. A 50/50 split of juice and filtered water does the trick. Choose organic veggies for the best taste and absorption.

• 1 medium cucumber
• 4 stalks of celery
• 2-3 handfuls of spinach
• 8 green or red leafy lettuce leaves
• 1 handful of flat-leaf or curly parsley
• ½ – 1 lemon
• Options: add arugula, kale, alfalfa sprouts, or micro-greens.

Juice all the greens together and add lemon to your taste.  Lemon will enhance the alkalinity of the juice. Remember to mix the juice with filtered water at a 1 to 1 ratio.

Detox Your Day

This juice is sweeter and not as green-tasting, but is still chock full of nutrition. This is a light and delightfully gentle daily detox.

• 3-5 carrots
• 1-2 handfuls of spinach
• 1 handful of flat-leaf or curly parsley
• 3 stalks of celery

Juice the ingredients in order. Dilute with water as desired or drink straight up.

Cherry Ginger Punch

• 4 cups organic or fresh cherry juice, chilled
• 1 Liter of ginger ale, chilled (try organic with real ginger for a snappy treat!)
• Ice ring (instructions follow)

Juice cherries or use an organic variety and mix with the ginger ale just before your guests arrive. Add the ice ring and enjoy. Yields about 16 servings.

Make a decorative ice ring by placing a ring mold in the freezer and chill it thoroughly. Rinse and return to the freezer until a thin coat of ice forms. Cover the bottom of the mold with fresh (pitted) cherries. Add cherry juice to cover the fruit and then freeze until firm. Add additional cherry juice and then freeze overnight.

The Power of the Cherry with Antioxidant Assistance

Cherries are a festive fruit with fantastic super powers as an antioxidant provider. Free radicals are molecular thieves – they steal electrons from healthy cells. This heralds the beginning of cell degeneration (a.k.a “oxidative stress”), which eventually mutates or kills the cell. This oxidative stress is what causes disease and premature aging.

Antioxidants circumvent free radical damage to the cells, because they provide what the free radicals need before they attack cells.

Cherries contain 17 antioxidants.  These include anthocyanins (protector against heart disease and cancer) and melatonin, (heart rhythm and sleep cycle regulator). These two are some of the most powerful and efficient antioxidants that you can consume!

Research from the Michigan State University finds that cherry juice has the highest antioxidant rating out of all fruits and vegetables.

This score, called an ORAC value (Oxygen Radical Absorbance Capacity), is a measurement of the antioxidant capacity of food. It measures not only how many antioxidants exist in a particular food, but how powerful they are individually and collectively.

Tart cherry juice tops the list in antioxidant bounty by taking the top two slots in a measurement of 12 fruits. (list courtesy of United States Department of Agriculture (USDA) Human Nutrition Research Center on Aging at Tufts University and Brunswick Laboratory.) Here are the ORAC values that were found among the following fruits:

Other Nutritional Benefits of Cherries

1 cup of cherries or juice contain only 74 calories, 25 grams of carbohydrates, and 20 grams of sugar. When eaten raw, cherries provide 13% of the daily amount of fiber.

Cherries contain 18% of the daily value of Vitamin C, the vitamin necessary to help the body absorb iron, and assist in the formation of blood, muscle, and bone (among a myriad of other qualities). Cherries also provide a supporting amount of Vitamin K (a bone builder), Vitamin B6 (an amino acid processor), and Vitamin A (eye health promoter). Cherries actually contain 19% more Vitamin A than either blueberries or strawberries.

Cherries contain 10% of the daily value of potassium. Potassium is a salt that helps keep our digestive and muscular systems strong. It also assists in the proper functioning of the kidneys.

Additional minerals in cherries include copper, iron, calcium, manganese, magnesium, phosphorous, and zinc.

Cherries contain a high concentration of phytosterols (18.5 mg) which assist in lowering LDL cholesterol levels. The lowering of LDL reduces the risk of heart disease and angina.

Cherries are a well-known reliever of the gout. The key nutrient in the cherry that assists in reducing the inflammation and pain associated with gout is flavonoids. Flavonoids reduce uric acid levels in the bloodstream. Gout is caused by an excess of uric acid that crystallizes and then migrates to the joints and other body tissues.

Due to the cherries success in relieving gout, they are also a recommended fruit to relieve arthritis and for joint soreness and stiffness in athletes. It is also thought that cherries can reduce symptoms of fibromyalgia.

Enjoy the delectable cherry for the holidays with this tasty punch – it’s sure to please everyone and give them a health boost!

Sources:

• http://www.livestrong.com/article/18611-nutritional-value-cherries/#ixzz1eqCXmbWM
• http://www.cherryjuicepower.com/fruitresearchbenefits.htm

Symptoms and illnesses that arise from a vitamin deficiency can only be cured by that particular vitamin, which makes deep green vegetables a one stop shop for catching up on your healthy living. Vitamins ensure that we fulfill our body’s need and negate any possible illnesses and symptoms that may arise from being deficient.

Also, the eight essential amino acids that we need for bodily functions such as muscle repair, manufacturing hormones, mental functions, sleep, memory and energy, are not produced naturally by our bodies, so we need to acquire them from the foods we consume.

Meeting dietary and vitamin needs

For those lacking in vitamins, minerals or amino acids, green smoothies and juices are a great way to meet and exceed our dietary needs. Of all the vitamins and minerals required by the body, most green juices or smoothies pack a powerful amount in order to keep our bodies and minds working at optimal speed!

The many vitamins that can be found in green vegetables are:

• Biotin: Found in deep green leafy vegetables, biotin is responsible for cell growth, maintenance of blood sugar and the metabolism of fats and amino acids. It also serves to strengthen hair and nails.

• Carotenes: Vibrant orange and yellow vegetables and leafy greens get their color from carotenes, making it an amazingly powerful antioxidant. Carotenes help to protect from free radicals and aids in cancer prevention. Important phytochemicals are released with the tearing of these vegetables and provide the body incredible protection from disease.

• Vitamin A: Carrots, dark green and yellow vegetables hold this vitamin, whose role is to provide vision protection and proper health growth.

• Vitamin B1: Also known as thiamin B1, this vitamin aids in many processes including nervous system functions, muscle function, metabolism of carbohydrates and the production of healthy digestive enzymes as well as electrolyte flow. This vitamin is found in abundance in oranges and certain fruits.

• Vitamin B12: This vitamin aids in blood formation, energy production and is crucial for the metabolism of every cell within the body. Also known as riboflavin, B12 is found mainly in broccoli and asparagus.

• Vitamin D: Vitamin D is produced in our bodies as a result of exposure to the sun; heaping supplies are also found in plant sources and help protect the body from auto immune diseases, cancer, osteoporosis and hypertension. During the winter months, it is essential to boost our intake, as our exposure to the sun is sure to be less.

Green juices and smoothies are fantastic ways to supplement our diets, and it’s not difficult to acquire our daily values of vitamins in one juice or smoothie per day. Instead of popping a supplement in pill form that may contain useless fillers, get creative with your favorite green vegetables and fruit and boost your diet the way nature intended!

• 1 handful of freshly picked wheatgrass
• 1 handful of organic spinach
• 1 spear of pineapple

Juice it up and feel the jolt! Click here for our nutritional profile on pineapple.

The spinach in this recipe offers some of the essential nutrients our bodies need to keep running, and if you’ve been reading this blog with any regularity, you know that at 877MyJuicer our credo is the greener the better!

Nutritional benefits of spinach

Spinach, no bones about it, is one of the most nutrient dense foods around. Filled with vitamins and minerals from K to A, from manganese to magnesium and from iron to calcium—spinach is a vital addition to any diet.

Antioxidant Power: Spinach ‘brings it’ when it comes to antioxidants. The power nutrients of the antioxidant world are Vitamin C, Vitamin E, beta-carotene, and manganese. Spinach is an excellent source for all of these nutrients, from 29% daily value of Vitamin C to 84% the daily value of manganese.

Spinach also offers zinc and selenium at 9% daily value and 4% daily value, respectively. These two minerals are known power houses of antioxidant goodness.

Anti-Cancer and Anti-Inflammatory: A recent study on the relationship between prostate cancer and vegetable consumption concluded that “only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer” (aggressive being considered stage 3 or stage 4).

The study looked at spinach, broccoli, cauliflower, cabbage, mustard greens, turnips greens, kale, collards, and brussels sprouts. Spinach is a must-have addition in the male diet. Other cancers such as stomach and breast cancer have also been shown to be positively affected by the consumption of spinach.

Strong Bones: A cup of raw spinach provides about 200% of the daily value of Vitamin K. Vitamin K is an essential nutrient for bone density and overall health. Spinach also contains calcium and magnesium which are also bona fide supports for our skeletal system.

Dieter’s Delight: Spinach has only 41 calories per raw cup. Those watching their weight can eat spinach all day and not worry about blowing their calorie count. But more importantly, the nutrient richness of spinach will ensure that as you diet, you are properly nourishing your body.

Fun spinach lore

Spinach is part of the chenopod family, which also include beets, chard, and the grain quinoa.

Persian (today’s Iran) in origin, spinach traveled to China and onto Europe via Spanish explorers. It was referred to as “the Spanish vegetable” by Britons.

The famous Catherine de Medici of 16^th century Florence, Italy, was known to adore spinach. So much so, she not only included it in every meal, but imported her own cooks to have it prepared to her preference. To this day, dishes prepared on a bed of spinach are called “a la Florentine” in honor of this regal woman.

Some would say spinach was popularized in the United States by Popeye. Though it was unfortunate that he ate it out of a can in our eyes, since canning the vegetables reduces its nutritional ‘oomph.’ Eating spinach raw or lightly cooked helps this green goddess of a veggie retain its super powers.

Selection and Storage

Spinach should look alive and vibrant with deep green leaves and stems. The leaves should look tender. Fresh looking spinach leaves have higher concentrations of vitamin C.

Avoid any spinach that is yellowed, bruised, or wilted. If the spinach looks a bit slimy, compost it as it has begun to decay.

Store unwashed spinach in a plastic bag that has as much air squeezed out of it as possible. Fresh spinach usually keeps for up to 5 days.  Don’t bother keeping cooked spinach; it doesn’t store well.

Wash spinach before juicing or cooking. Trim any roots and separate. Wash by placing into a bowl of lukewarm water and swish the veggie around. Repeat until the leaves are clean. You can pat dry the spinach with a towel or use a salad spinner to remove excess water.

It would be a shame to exclude the wonderful pumpkin from our smoothie efforts.

Pumpkin spice also seems to be everywhere, from the Starbucks holiday collection to my continental breakfast – and this seasonal addition is more than just spicy in flavor, it’s healthy too!

These antioxidant rich and brightly colored vegetables are high in beta carotene, provided for by its rich orange color – a dead give-away of present nutrients. Research has shown that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene rich foods in their diet.

What else are pumpkins good for?

Pumkins are also loaded with Potassium. Recent studies show that people who have a potassium rich diet have a lower the risk for hypertension. Potassium-rich foods include bananas, broccoli, avocados, pomegranate and many others. Zinc, which is heavily present in pumpkin, is not only a major boost for your immune system, it also aids in bone density support for people at risk for osteoporosis.

With November in full swing, you’ll be happy to know that there have been many stories linking the pumpkin seed to a healthy prostate. What’s so special about these little green seeds?

The protective compounds present within the seed of the pumpkin, called phytosterols, could very well be responsible for shrinking the prostate. They also contain chemicals that may prevent some transformation of testosterone into dihydrotestosterone (DHT). High levels of DHT are associated with an enlarged prostate.

Unlike many of the widely used anti-inflammatory drug, pumpkin seeds do not increase damaged fat levels in the lingus joints, a common side effect associated with pharmaceutical solutions, which can contribute to the progression of arthritis.

So you see, the pumpkin is so much more than a Jack-O-Lantern or Thanksgiving table ornament – it’s another tool in your healthy living arsenal!

Pumpkin Spice Smoothie

1/2 cup pumpkin (canned or freshly cooked)
1/2 frozen banana
3/4 cup almond milk
1/2 scoop (or approx. 2 T) vanilla Greek yogurt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
pinch of ground ginger

In a blender combine all ingredients and blend until smooth

Nutritional Benefits of Sweet Potato

Vitamin A
Sweet potatoes are kicking it when it comes to this antioxidant superpower.  A medium size sweet potato has over 262% of the daily value of Vitamin A.  And it weighs in at just under 100 calories.

Beta-carotene
Sweet potatoes are a great source for bioavailable beta-carotene. The beta-carotene readily usable from a sweet potato stands out over all green leafy vegetables.

In short, a sweet potato is a great way to supercharge your antioxidants and free-radical fighting power.

The sweet potato’s anti-inflammatory properties is a claim to its fame, along with other color-related veggies. Sweet potato consumption is linked to a reduction in inflammation in both brain and nerve tissue.

Blood Sugar Maintenance
Sweet potatoes are a diabetic’s and dieter’s dream food. These happy orange tubers actually improve blood sugar regulation. A sweet potato is a far better choice nutritionally than a regular white potato. With 3 grams of dietary fiber per medium potato and a reasonably glycemic index of 50, sweet potatoes keep your blood sugar on an even keel.

Sweet potatoes are part of a different family than the common white potato. As such, it offers exceptionally different nutritional benefits.  Be sure to add this power veggie to your weekly diet.  Don’t just save it for Thanksgiving Day.

Divine Delight

• 2 carrots
• 1 sweet potato
• 2 apples
• Thin slice of a sweet onion
• Pinch of dulse/kelp powder

Cut all the veggies into juice shoot size pieces and juice.  Add the dulse/kelp powder as desired.

About the Sweet Potato

Sweet potatoes are one of the oldest veggies known to humankind. A Central American native, sweet potato “relics” have been found in Peruvian Caves and date back 10,000 years.

In addition to America, Christopher Columbus also discovered the sweet potato back in 1492. He returned to Spain with the vegetable. The sweet potato expansion is a result of both Spanish and Portuguese explorers finding something cool on new land. This delicious tuber then traveled world-wide to the Philippines, Africa, Indonesia, India, and South Asia.

The sweet potato has become a staple in the southeast United States, where it has made its charming, permanent way into southern cuisine. Today, the sweet potato is most commonly called a yam, which distinguishes it from other less common types of sweet potatoes.

Selection and Storage of Sweet Potatoes

Choose sweet potatoes that are firm. They should be void of soft sports, bruises, or cracks. Pass up any sweet potatoes that are in cold storage at the supermarket.

These delectable treats should be stored in a cool and dark place. Do not store them in a plastic bag; however, they can be stored in a paper bag with air holes. Keep them away from a heat source, such as the stove.  Sweet potatoes, well-stored, will keep for up to 10 days.

One of my favorite parts of late summer and early fall was my mom’s zucchini bread. Coming home after school, you would see me chowing down with a hunk of her zucchini bread fresh from the oven with melting butter. Yum!

I’ve altered her recipe a bit for more healthy eating (Mom didn’t know of spelt flour or alternative sweeteners), but the feeling is the same.

Enjoy!

Zucchiini Orange Loaf

• 4 eggs or egg substitute
• 1 ¾ cups honey or agave nectar
• ¾ cup applesauce* or canola oil
• 2/3 cup fresh orange juice
• 2 cups zucchini pulp
• 3 ¼ cups spelt, quinoa, or whole grain flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 ½ tsp cinnamon
• ½ tsp cloves
• 2 tsp grated orange peel**
• ½ cup chopped walnuts or pecans

*applesauce is a great way to lower the calories and fat of traditional bread and muffin recipes calling for oil. Choose an unsweetened or low sweetened apple sauce (or better yet, make your own!).

**use fresh orange peel from the oranges you’re using to juice! Use eith
Preheat oven to 350 F. In a large bowl, beat the eggs.  Add honey, orange juice, applesauce (or oil), and the zucchini pulp, and continue to beat until well-blended. Add the rest of the ingredients and mix. Bake 45-55 minutes in a non-stick (slightly greased) loaf pan.er organic oranges or wash the rind well. Create orange peel by using a rinder, a veggie peeler, or a grater.

Nutritional Benefits

Get some Antioxidant Super Powers! Zucchini provides 20% of your daily value of manganese and 17% of your daily value of Vitamin C.  Manganese feeds your mitochondria, which are your cellular energy centers. And Vitamin C brings all around health goodness.

Zucchini also contains beta-carotene and zinc. Alongside are some less common antioxidants such as lutein and zeaxantin, both of which are known to support strong, healthy eyes and prevent macular degeneration.

Zucchini provides a vast array of B-vitamins including folate, B1, B2, B3, B6, and choline. This spectrum of B vitamins provides support to blood sugar metabolism. The aforementioned manganese and zinc also add a boost. Extra support arrives with magnesium (10% of the daily value), and omega 3s (8% of the daily value).

Zucchini is a good source of fiber and of pectin, which helps maintain sugar balances and prevent type 2 diabetes.

Squash seeds have anti-microbial properties. This feature is great for digestive tract health and wellness. Squash seeds have a long history of being used against intestinal tapeworms and parasites.

About Zucchini

Zucchini (and squash in general) has a long and distinguished history. Scientists have found squash seeds in Mexico caves that have been preserved for over 10,000 years. Cultivation of this summer/late summer veggie began in Mexico and Central America and spread rapidly throughout the Western hemisphere.

For many Native American tribes, squash was considered to be a staple.  Along with corn (maize) and beans, the trio was called the “Three Sisters.”

Christopher Columbus brought squash to Spain, while other explorers of Portuguese and Spanish descent introduced the vegetable around the world.

Today, zucchini is cultivated worldwide. Top squash-growing states are California, Georgia, New York, and Florida, though Mexico tops the bill of squash production and exportation as 95% of all U.S. imported squash is of Mexican origin.

Selection and Storage

Look for zucchini that feel heavy for their size. Choose ones with dark green skins that are not overly hard. Note that the skin may naturally be striped or speckled.  Choose skins that are unblemished as zucchini are tender. Medium-size zucchini have the best consistency and flavor.  If growing your own zucchini, you can eat the squash blossoms.

Store the zucchini in the refrigerator.  Keep it unwashed and in a container with a lid. The squash will last for up to 7 days.

Festive Harvest Muffins

• 3 cups spelt, quinoa, or whole grain flour (of a combination thereof)
• 1 Tbs baking soda
• 3 ½ cups carrot pulp - Click here for more pulp ideas.
• 1 cup pineapple pulp
• 1 cup honey or agave nectar
• 2 Tbs cinnamon
• 1 tsp nutmeg
• 6 egg whites
• 1 Tbs vanilla
• 1 cup applesauce* or canola oil
• 1 ½ cups crushed walnuts

*A note on applesauce: Using applesauce as a substitute for oil is a heart healthy way to cut calories, increase nutrient density, and make baked treats better for the body.  Substitution is equal: 1 cup applesauce for 1 cup oil.  Consider making your own applesauce or choose low-sugar applesauce to keep the calories and sweetness in check.

Directions: Preheat the oven to 350^o F. Grease muffin pan.  Mix the pulp well with flour. Add egg whites, vanilla, honey, and applesauce or oil and blend into the pulp mixture. Mix in nuts. Fill muffin pans. Bake for 45 minutes or until golden brown.

Carrots – The Nutritional Low Down

Carrots are a root vegetable filled with the uber-antioxidant beta-carotene. Carrots offer not only the power of beta-carotene, but a whole host of additional antioxidants, including those that boast cardiovascular and anti-cancer benefits.

Antioxidants are the name of the game with carrot consumption. Carrots bring the fight against free radicals up close and personal, but with a power-packed arsenal.

Carrots do contain the more staid antioxidants like Vitamin A and Vitamin C, but they also bring phytonutrients like the aforementioned beta-carotene.  Additionally, their phytonutrient power includes alpha-carotene and lutein; hdroxycinnamic acids including caffeic, coumari, and ferulic; and anthocyanindins such as cyanidins and malvidins.

And the cool part is that Carrots come in the autumn colors of red, purple, orange, and yellow.  Celebrate your harvest by munching on any variety and know that their antioxidant power is yours.

Cardiovascular Health is the product of this high voltage anti-oxidant power of carrots. Carrots help our arteries stay healthy and whole so they can carry on with the movement of highly oxygenated blood.

Research shows that vegetables with a deep shade of orange/yellow are the most protective against cardiovascular disease. Within that color group, carrots were found to be the single most risk-reducing food.

Vision Health is another claim to fame of the carrot. Research shows that, especially for women, consuming carrots at least twice a week reduces the risk of glaucoma.

Fighting Colon Cancer is another added benefit of consuming carrots. While research in this area continues, the consumption of carrot juice has shown a decreased risk in colon cancer by participants consuming 1.5 cups of fresh carrot juice daily.

Selection and Storage

Choose carrot roots that are firm, smooth, bright and deep in color. They should also be fairly straight in shape.  If they’re forked, cracked, limp, or rubbery, you’ll want to give them a pass. If there are stems attached then look for ones that are bright green and feathery.

Carrots keep for a very long time if properly stored. Keep carrots in the coolest part of the refrigerator, preferably in a plastic bag or wrapped in a paper towel.  Consume carrots within two weeks.