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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!
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Recipe

Lamb Stew with Spinach and Garbanzo Beans

serves
prep time: 10
cook time: 83

ingredients

  • 1 1/4 pounds lamb shoulder or stew meat, cut into 1 inch pieces
  • Garlic powder
  • 3 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 cup 0.5 inch pieces peeled carrots
  • 1 15 ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup tomato sauce
  • 1 tablespoon fresh lemon juice
  • 1 10 ounce package ready-to-use spinach leaves
  • Lemon wedges

directions

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté, until brown, about 10 minutes. Add onion and carrots and sauté, until beginning to brown, about 5 minutes. Add garbanzo bean beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.

Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.