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Eye-Saving Recipes

Orange Glazed Carrots
Kids love this!

1/2 c orange juice
1/4 c chicken broth
1 tsp cornstarch
2 tsp extra-virgin olive oil
2 10-ounce bags shredded or julienne-cut carrots
1 tsp butter
salt to taste

Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.

Vitamin A (480% daily value), Vitamin C (40% daily value), Potassium (15% daily value). (NOTE: Daily values are the minimum your body needs, not the optimal.)

Italian Swiss Chard

1 oz diced pancetta
2 medium shallots, thinly sliced
1 pound chopped swiss chard
1 tsp fresh thyme leaves
1/4 c water
1 tbs lemon juice
2 tbs chopped toasted walnuts
1/4 tsp ground black pepper

Cook pancetta in a large sauté pan over medium heat, stirring, until it begins to brown, 4-6 minutes. Remove to a paper towel to drain.
Add shallots and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4-5 minutes. Add chard, water and lemon juice and cook, stirring until wilted, about 2 minutes. Cover and cook until tender, 2-4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Vitamin K (346% daily value), Vitamin A (90% daily value), Vitamin C (25% daily value), Magnesium (18% daily value). (NOTE: Daily values are the minimum your body needs, not the optimal.)

Eye-Saving Recipes Beta carotene is the compound that makes carrots and sweet potatoes orange. (Leafy greens, such as spinach, also contain healthy doses of beta carotene.) Once in the body, it's converted to vitamin A - a nutrient essential to healthy vision, immune function and cell growth. It may even lower the risk of cognitive decline in people predisposed to Alzheimer's disease. It also acts as an antioxidant that neutralizes free radicals. There's no RDA for beta carotene, though there is for Vitamin A. Eat plenty of dark green vegetables and orange vegetables and fruits (papaya, mango) weekly to meet your vitamin A needs and reap beta carotene's benefits
Orange Glazed Carrots Kids love this! 1/2 c orange juice 1/4 c chicken broth 1 tsp cornstarch 2 tsp extra-virgin olive oil 2 10-ounce bags shredded or julienne-cut carrots 1 tsp butter salt to taste Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes. Vitamin A (480% daily value), Vitamin C (40% daily value), Potassium (15% daily value). (NOTE: Daily values are the minimum your body needs, not the optimal.)	Italian Swiss Chard 1 oz diced pancetta 2 medium shallots, thinly sliced 1 pound chopped swiss chard 1 tsp fresh thyme leaves 1/4 c water 1 tbs lemon juice 2 tbs chopped toasted walnuts 1/4 tsp ground black pepper Cook pancetta in a large sauté pan over medium heat, stirring, until it begins to brown, 4-6 minutes. Remove to a paper towel to drain. Add shallots and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4-5 minutes. Add chard, water and lemon juice and cook, stirring until wilted, about 2 minutes. Cover and cook until tender, 2-4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper. Vitamin K (346% daily value), Vitamin A (90% daily value), Vitamin C (25% daily value), Magnesium (18% daily value). (NOTE: Daily values are the minimum your body needs, not the optimal.)