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Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

Recipe

Dill-Pickled Vegetables

serves
prep time: 10
cook time: 726

ingredients

3/4 pound red, white, and/or yellow pearl onions (about 2 cups)
1 pound baby carrots with tops* (about 40), peeled and trimmed
1 1/2 cups white-wine vinegar
2 1/2 cups water
2/3 cup sugar
2 teaspoons dill seeds
2 teaspoons salt
4 large celery ribs, cut into 4- by 0.5 inch sticks
*available at specialty produce markets and some supermarkets

directions

In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in 2 1 quart Mason-type jars.

In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.