CARROTS
When we think about
health and carrots, we
think about eyesight.
This long-believed
health benefit links
to carrots’ favourable
vitamin A content,
which helps prevent
xerophthalmia,
an eye condition
that damages
normal vision and
that can lead to
night blindness.
Additionally, these
vibrant veggies are
also a good source
of fibre, vitamins
C and K, and
potassium. Carrots
also contain a variety
of phytochemicals,
like beta-carotene,
that have a protective
effect on the body
- for instance, these
chemical compounds
have been shown to
lower the risk of heart
disease and cancer.
In relation to cancer,
phytochemicals help
metabolise drugs,
toxins, carcinogens
and mutagens; and
they act as blocking
or suppressing agents
to reduce one’s risk
of developing
this disease.
CARROT-CAKE SLICES WITH
CREAM-CHEESE DRIZZLE
Serves 8 – 12 EASY 1 hr 15 mins
WHAT YOU NEED
CARROT CAKE
2 large eggs
2 50g plain low-fat yoghurt
80ml (⅓ cup) canola oil
150g erythritol (find at clicks.co.za or
faithful-to-nature.co.za)
125ml (½ cup) soya/dairy milk
1 tbsp vanilla essence
120g coconut flour
120g almond flour
35g psyllium husk powder
1 tbsp ground cinnamon
1 tbsp baking powder
2 tsp bicarbonate of soda
½ tsp salt
zest of 1 lemon
100g pecan nuts, roughly chopped
230g grated carrots
CARROT-CAKE SLICES WITH
CREAM-CHEESE DRIZZLE
CONSCIOUS EATING