Adopting and Carrots

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Oh my I must be losing my eyesight and getting old, I didn't even see your word ADOPTED - at 52 I'm prone to overlooking many, many things!  Especially when I refuse to wear my glasses.I was just watching Alton Brown, one of my guilty pleasures, do carrots last night.  He was explaining WHY they are so good for your eyes, and how the armed services used to force their pilots to eat so many carrots for their night vision that they would turn a shade of orange.  I thought that was a myth, but not so.  It reminded me of the carrot recipe I make for Richard all the time:4 carrots, peeled if you like and cut on the bias1/2 cup of veggie broth2 T agave nectar or honey (we use agave because it spikes the blood sugar less)salt to taste (I love salt)Add the carrots and the broth to your pan and bring to a boil, cover and simmer for five minutes.  Lift cover and add agave and salt, turn up heat and cook while watching until all liquid is reduced to a nice sheen.  Serve.YUM!On Apr 17, 2009, at 9:47 AM, emusedmary wrote:-did I say adopted?well no that is not a good idea!and the subject area is to be ignored for the most partEm-- In  , jennifer trump <jennifur wrote:>> Yes, auntie, they most all need adaptation! Lard good for you! > HAHAHAHAHA> > > > On Apr 17, 2009, at 5:49 AM, emusedmary wrote:> > >> >> > -Jennifer,> > Jeepers!> > I'm having a no place like home moment!> > I HAVE this book and use to be a zealot about the beliefs in it > > years ago.(it doesn't help that I was thin when I was eating this > > way-but I don't think it is cause & effect)> > I'll pull it out as many of the recipes can be adopted.> > I will be ignoring the parts that say lard is good for you etc LOL> > and THanks btw> > Hugs,> > Auntie Em-> > - In  , jennifer trump <jennifur@> > > wrote:> > >> > > adapted from Nourishing Traditions by Sally Fallon> > >> > > 1 head napa cabbage, cored and shredded> > > 1 or 2 bunches green onions, chopped> > > 1 cup grated carrots> > > 1/2 cup grated daikon, if desired> > > 1 or 2" piece of ginger, peeled and diced or grated> > > 3-5 cloves garlic, minced> > > chili flakes to taste (we used 1 T, original recipe calls for 1/2> > > teaspoon)> > > 2 T sea salt> > >> > > Put all ingredients in a quart-sized mason jar and use a stick or> > > other implement to pound down until liquor from mixture comes up to> > > top of cabbage. The top of the vegetables should be at least one> > > inch from the top of the jar, or else move some to another vessel.> > > COVER TIGHTLY and keep at room temperature for at least 3 days > > before> > > transferring to cold storage.> > >> > > (We liked it so much we made a five-gallon bucket - once you make it> > > the first time, you can adjust everything to your own taste. I like> > > mine with extra ginger and green onions and garlic; and you see hot> > > we like it. But as long as everything is TOTALLY AND UTTERLY CLEAN> > > and you don't contaminate your container, you should be fine letting> > > it ferment at room temp. There was one batch I was careless with,> > > and it molded. If you see mold, toss.)> > >> > > I like mine on whole grain toast as a wake-up. Serve with rice for a> > > really special treat!> > >> > > jennifer trump> > > jennifur@> > >> >> >> > > > jennifer trump> jennifur jennifer trumpjennifur