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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

Fish Stock

serves
prep time: 10
cook time: 37

ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 pounds bones and trimmings of white fish such as sole, flounder, and whiting, chopped
2 quarts water
2 tablespoons white-wine vinegar
4 whole black peppercorns
2 teaspoons salt

directions

Heat oil in a 1 1/4 gallons heavy pot over moderately high heat until hot but not smoking, then sauté, onion, carrots, and celery, stirring occasionally, until golden, 7 minutes.

Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.

Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

Cooks' note:

Stock keeps, covered and chilled, 1 week, or frozen 3 months.