(from "Foods That Fight Pain" by Dr. Neal Barnard) Combine all ingredients in a saucepan. Bring to a boil, and cook over low heat for about 15 minutes, stirring frequnetly, until the carrots are soft and the liquid has mostly evaporated. Transfer about half the mixture to a blender. Blend until smooth, and then return the blended mixture to the pan, stirring it back into the unblended half. Serve warm or chilled. Posted to fatfree digest by Louise Williams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 6.7mg||0 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 37g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!