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GOODNESS
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.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Fish and Vegetable Soup with Lime, Ginger, and Cilantro

serves
prep time: 10
cook time: 17

ingredients

  • 1/2 cup sliced shallots (about 3 1/2 tablespoons)
  • 4 garlic cloves
  • 1 tablespoon chopped peeled ginger
  • 1 jalapeñ,o chili, seeded, quartered
  • 2 tablespoons vegetable oil
  • 1 quart fish stock or bottle clam juice
  • 2 cups water
  • 1/3 cup fresh lime juice
  • 3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
  • 1 cup grated peeled carrots
  • 1 cup mung bean sprouts
  • 1/4 cup fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
  • 1/2 cup chopped tomatoes
  • 6 green onions, cut diagonally into 1 inch lengths
  • 1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1 inch strips
  • 1/2 cup cilantro leaves

directions

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.

Heat oil in large pot over medium heat. Add paste, sauté, until aromatic, about 2 minutes. Add stock, 2 cups water, 1/4 cup lime juice, lemongrass, and star anise, bring to boil. Reduce heat, cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients, simmer 2 minutes. Add fish, cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.

*Available at Asian markets and in the spice section of some supermarkets.