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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

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Recipe

Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve)

serves
prep time: 10
cook time: 75

ingredients

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
1/3 cup matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

directions

Preheat the oven to 325 degrees. Grease a 3 quarts bundt pan with the margarine.

Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.

Heat the oil in a large frying pan, and saute the onions over medium-low heat until soft and transparent. Let cool.

To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots, mix well.

Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.

Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.

Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.