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20/02/2008

History of carrots

HISTORY OF DAUCUS CAROTA - CARROT

by Norma Hook


The history of this amazing plant would have to begin with the Wild Carrot, which produces edible roots and seeds. The domestic carrot was bred from this wild plant (Harrington). Carrot is an excellent example of the effect of cultivation on a plant, while the wild carrot is small and woody; those cultivated are fleshy and succulent and grow to a much larger size. The root on the wild carrot is spindle-shaped, whitish, slender and hard, with a strong aromatic smell and a disagreeable acrid taste. While on the other hand the cultivated form is very different, from its reddish, thick flesh, pleasant odor and sweet, mucilaginous flavor. Its root also penetrates some distance into the ground, having only a few lateral rootlets.

This history seems pretty straight forward, the Wild Carrot beget the Garden Carrot, but hold on, Dr. Christopher presents a different view entirely on this evolution and he states in his book, “The School of Natural Healing” that, “ Wild carrot and garden carrot not the same species: The name “wild carrot” probably originated from the popular belief that the garden carrot, which the Dutch introduced into England during Queen Elizabeth’s reign, was derived from this wild species. The characteristic taste and smell, being similar, may have lent support to this myth. But botanists have failed to develop an edible vegetable from this wild root; and when the cultivation of the garden carrot lapses a few generations, it reverts to another ancestral type that is a species quite distinct.

With that in mind, let us proceed. Dr. Christopher’s bold, insightful and verified view does not seem to be held or explored by writers today, yet.

“The name Carrot is Celtic, and means red of color and Daucus from the Greek dais to burn, signifying its pungent and stimulating qualities. The carrot was in ancient times much valued for its medicinal properties; the Wild Carrot which is found so plentifully in Britain, both in cultivated lands and by waysides, thriving more especially by the sea, is superior, medicinally, to the cultivated kind.” Dr. Christopher also notes that, “The garden carrot is reputed to do anything medicinally that the wild carrot will do, but the wild carrot is a little stronger in its potency.”

“The name Carota for the Garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in a book on cookery by Apicius Caelius (A.D. 230). It was Galen (second century A.D.) who added the name Daucus to distinguish the Carrot from the Parsnip calling it D. pastinaca, and Daucus came to be the official name in the sixteen century, and was adopted by Linnaeus in the eighteenth century.”

From the time of Dioscorides and Pliny (Roman Naturalist 23-79 A.D.) to the present day, the Carrot has been in constant use by all nations. It was long cultivated in the reign of Queen Elizabeth I, being introduced by the Flemings (Dutch), who took refuge in England from Philip II of Spain, finding the soil favorable for the Carrot they began to grow it in large amounts. At that time, vegetables were scarce in England and the Carrot was welcomed and became a favorite. Its cultivation spread throughout the country, Shakespeare mentions it with affection in The Merry Wives of Windsor. During the reign of James I, it was the fashion for the ladies to use the feathery leaves in their head-dresses. They were able to accomplish this by cutting off the thick carrot top and soaking it in a saucer of warm water, and when the young delicate leaves soon began to sprout, they formed a pretty tuft of verdant green, evidently well worth the trouble.

Classification of the Carrot

Flowering Plants Division,
Dicotyledon Class,
Rose Subclass,
Parsley Order,
Apiaceae
(Umbelliferae) - Parsley Family
Daucus Carota - Carrot
Wild Carrot, Queen Anne’s Lace -
Garden Carrot, var. sativus;
domestic types: Oxheart, Chantenay, Nantes

There are considered to be worldwide, 300 genera and 3,000 species with 75 genera native to North America. The most distinctive pattern of the Parsley family is the compound umbels. You may note that all the stems of the flower cluster radiate from a single point at the end of the stalk, like an umbrella. At the end of each of these flower stems there is yet another smaller umbel.

“Although many of the plants of this family are quite edible, the family also includes some of the most deadly plants in North America. Every year people die, thinking they have discovered wild carrots or something like it. It is recommended that when you see the compound umbel, let it be your red flag to obtain positive identification of these plants.”

LOCATION OF DAUCUS CAROTA - CARROT

“The Wild Carrot is also known as Queen Anne’s Lace. Other common names include Bird’s Nest Root, and Bee’s Nest Plant. It is a biennial, found in Britain, near the sea in greatest abundance, and in waste places throughout Europe, Russian Asia, America, Canada, and is even found in India.” “Probably originally a native of the sea-coasts of Southern Europe degenerated into its present wild state but of very ancient cultivation.”

In the United States, the Wild Carrot is found in abundance in the Eastern half and in less abundance in the Western half. It is also seen in Canada, Europe and Asia. It grows in wastelands, field borders, and roadsides, flowering June through September. Perhaps it is considered a pest to the farmer, a joy to the flower lover with its delicate, complex, lace looking blossom and, certainly a useful part of the insect’s environment too.

Michael Moore tells us in his book, “Medicinal Plants of the Pacific West” that the wild carrot is a “…frequent weed in moist localities”

Many varieties of the Garden Carrot are found cultivated in gardens throughout the world. In a Nov/Dec 1998 Article in Organic Gardening, entitled “Grow a Garden of Good Health” they feature an eye-catching purple carrot (DRAGON) which gets its color from anthocyanin (an antioxidant that neutralizes free radicals) which also puts the red in other vegetables such as cabbages and plums and the blue into blueberries and corn. This variety is an Asian-Kuroda-style carrot with a little more spiciness, (due to more terpenoid content) and was going to be a new release from Leonard Pike, PhD at Texas A&M and at least three U.S. breeders were working to develop more purple carrot varieties also.

CHEMICAL CONSTITUENTS OF DAUCUS CAROTA - CARROT

Potassium salts make (wild) carrot seeds and roots diuretic, the root is high in carotene, used by the body to make Vit A. “The medicinal properties of the seeds are owing to a volatile oil which is colorless or slightly tinged with yellow; this is procured by distilling with water. They also yield their virtues by infusion to water 212 degrees Fahrenheit; boiling dissipates them. No thorough analysis has been made.”

“The juice of the Garden Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principal, without odor or taste, called Carotin.” Also, according to M. Grieve, carrots contain no less than 89 per cent of water.
The same substance that gives carrots their brash orange color is also responsible for providing many of their health benefits. Carrots are rich in beta-carotene, an antioxidant compound that fights free radicals, the unstable molecules in the body that contribute to conditions ranging from heart disease and cancer to macular degeneration, the leading cause of vision loss in older adults.

Ragnar-Berg is quoted in Dr. Christopher’s “School of Natural Healing” in regard to the Garden Carrot, “They have some protein, are rich in carbohydrates, potassium, sodium and calcium, there is a high alkali excess, a trace of iodine and a good proportion of all vitamins. They constitute a powerful cleansing food. A large amount of carrot carbohydrate is one of the most effective means of changing the intestinal flora from a putrefactive to a non-putrefactive type.

MEDICINAL QUALITIES OF DAUCUS CAROTA - CARROT

Wild Carrot: Medicinal uses include dropsy, retention of urine, gravel, bladder problems, flatulence, nephritic complaints, ulcer, amenorrhea, eczema, itching, liver disorders, cancer, painful urination (strangury), dysmenorrhea, abscesses, carbuncles, scrofula, bad wounds, and colic.

Garden Carrot: Medicinal uses include Tonsillitis, colitis, appendicitis, anemia, gravel, acidosis, blood poisoning, faulty circulation, ulcers, rheumatism, indigestion, increase milk secretion, poor teeth (high in calcium), acne, adenoids, cancer, etc. Beta-carotene in carrots converts to Vitamin A in the body. Vitamin A helps vision by forming a purple pigment that the eye needs in order to be able to see in dim light. The pigment, called rhodopsin is located in the light-sensitive area of the retina. The more Vitamin A you get, the more rhodopsin your body is able to produce. Thus people who suffer from night blindness would benefit from the use of carrots on a regular basis.

R. Walker explains in his book, “Fresh Vegetable and Fruit Juices what’s missing in your body?” how valuable raw carrot juice is for the bone structure of the teeth. He recommends that nursing mothers drink raw carrot juice to enhance the quality of breast milk and when speaking about the pregnancy, he states that in the last months raw carrot juice taken in sufficient quantities would tend to reduce the possibility of puerperal sepsis at childbirth. He states that, “One pint of carrot juice, daily, has more constructive body value than 25 pounds of calcium tablets.” He also refers to it as a natural solvent, useful in ulcerous and cancerous conditions and goes on to say, “ It is a resistant to infections, doing most efficient work in conjunction with the adrenal glands. It helps prevent infections of the eyes and throat as well as the tonsils and sinuses and the respiratory organs generally. It also protects the nervous system and is unequalled for increasing vigor and vitality.” Another important point that Dr. Walker made was that by microscopic viewing, it had been determined that the molecule of the juiced carrot was exactly analogous to that of the human blood molecule.

A chart in a well-known nutrition source, “GOOD FOOD The Comprehensive Food and Nutrition Resource” lists the Garden Carrot, weighing in at 78 grams and containing the following nutrients tabled below.

Calories 35
Fat 0
Cholesterol 0
Sodium 25 mg. 1% of daily value
Carbohydrates 8 g. 3% of daily value
Fiber 2 g. 9% of daily value
Sugars 5 g.
Protein 1 g.
Vit A. 22,000 i.u. 440% of daily value
Vit C. 6 mg. 10% of daily value
Calcium 20 mg. 2% of daily value
Iron .36 mg. 2% of daily value

Steve Meyerowitz speaks to us about carrot juice in his book, “Sproutman’s Kitchen Garden Cookbook.” In a chapter entitled Raw Fruit & Vegetable Juices he sets out the nutritional values of a glass of carrot juice for us. He also tries to have one understand that including whole carrots in our diet is a balanced way to approach the fiber verses no-fiber issue. He does state that, …”juice frees the vital nutrients in plants and makes them readily available for digestion. Although we don’t have all the values filled in, the comparison gives us a clear indication of how concentrated the nutrients can be in the juice verses the raw vegetable. This chart indicates the nutrient value found in an 8.68 oz. Glass of Carrot Juice:Calories 98
Fat 0
Cholesterol 0
Sodium
Carbohydrates 22.8 g 8.55% of daily value
Fiber
Sugars
Protein 2.32 g.
Vit A 31,590 i.u. 630% of daily value
Vit. C 21 mg. 35% of daily value
Calcium 58 mg. 5.87% of daily value
Iron
Potassium
Phosphorus
Magnesium
Water
716 mg.
1102 mg.
34 mg.
219 g.

CONTRA-INDICATIONS OF DAUCUS CAROTA - CARROT

Wild Carrot may cause dermatitis and blisters. Fatal results have occurred from mistaking deadly members of the parsley family, such as Poison Hemlock, for Queen Anne’s Lace. It is advised to avoid use during pregnancy. Seeds have been used as a folk “morning-after” contraceptive and laboratory models have confirmed an anti-implantation effect on fertilized eggs.

It has been said of the Garden Carrot, that too much carrot juice turns the skin yellow/orange. When this aspect is considered it becomes clear that it is not the carrot turning the skin yellowish but the release of bile. R. W. Walker states: “Intestinal and liver diseases are sometimes due to a lack of certain of the elements contained in properly prepared raw carrot juice. When this is the case, then a noticeable cleaning up of the liver may take place, and the material, which was clogging it, may be found to dissolve. Frequently this is released so abundantly that the intestinal and urinary channels are inadequate to care for this overflow, and in a perfectly natural manner it is passed into the lymph for elimination from the body by means of the pores of the skin. This material has a distinctly orange or yellow pigment and while it is being so eliminated from the body will sometimes discolor the skin. Whenever such a discoloration takes place after drinking carrot or other juices, it is an indication that the liver is getting a well-needed cleaning.”

Allopathic doctors speak of a condition called Carotenosis in “The Doctors Book of Food Remedies” as a harmless condition, remedied by stopping the ingestion of carrots for a while, until the skin returns to its natural color. They state that this has been reported by and is seen most often in children who have been fed a lot of pureed carrots. However, Dr. Walker informs us differently when he states, “ It is NOT the carrot juice itself nor the carotene that comes through the skin, as this discoloration will take place even if the juice is filtered to the point of clearing it of all the color pigment. It is just as practical an impossibility for the carrot pigment itself to come through the skin as it would be for the red pigment of the beet to turn the body red or the chlorophyll of the green vegetables to paint the skin green from within.”(Dr. Walker pg. 27)

Jaundice is defined in the “Prescription for Nutritional Healing” as a yellowing of the skin and eyes that is caused by a buildup of bilirubin in the blood. Bilirubin is a yellow-brown substance that results from the breakdown of old red blood cells. If the waste product is not removed from the bloodstream by the liver, as it should be, a backup of bilirubin in the blood occurs, producing a yellowing of the skin and the whites of the eyes.” …”Jaundice is not a disease in itself, but a sign of any one of several blood or liver disorders. Among the conditions that can cause jaundice are cirrhosis of the liver, pernicious anemia, hepatitis, and hemolysis, or some type of obstruction in the path of the bile flow.”

With regard to Jaundice, Dr. Christopher reminds us that the liver is the main seat of the problem. The bile does not excrete properly and is passed off into the blood stream and the body tissues, causing a toxic condition (called cholemia) causing indigestion, sluggishness, fatigue, constipation, upset stomach, chills, vomiting and fever. The stools become light clay or chalky color, the skin takes on a gold cast, yellow shows in the whites of the eyes, and bile deposits in the skin cause itching. Carrot juice will bring the skin from clear to yellow (as the liver clears) and then back to normal, which is a sign that the bile is now cleared and flowing properly into the intestinal tract…” Dr. Christopher advised to proceed with caution since rapid unloading of toxic bile may upset the body and induce vomiting as well as turn the skin extremely yellow.

KNOWN HERBAL FORMULAS OF DAUCUS CAROTA - CARROT

Dr. Christopher has listed several formulas that include the Wild Carrot in his book, “The School of Natural Healing.” He considered the therapeutic action of the Wild Carrot to be stimulant, diuretic, and stomachic, deobstruent, anthelmintic (vermifuge). Stating that, “ Wild carrot is highly valuable for gravel, stricture, or any obstruction in the urinary passages or bladder. It will often cure when all other means have failed.”

Dropsy (Edema)

1 ¼ oz. Wild Carrot (Daucus carota)
1 ½ oz. Haircap moss (Polytrichum juniperum)
1 oz. Watermelon seeds, crushed (Citrullus lanatus; C. vulgaris)

Preparation: Simmer in 3 pints of Distilled Water for 20 minutes, strain.
Dosage: 2 Tablespoons every 2 hours. With this, use vapor or steam bath 2 to 3 times a week.

Cystitis (inflammation of the bladder)

½ oz. Wild Carrot (Daucus carota)
½ oz. Uva ursi (Arctostaphylos uva-ursi)
½ oz. Juniper berries (Juniperus communis)
½ oz. Tansy (Tanacetum vulgare)
½ oz. Licorice root or juice (Glycyrrhiza glabra)
½ oz. Buchu (Agathosma betulina; A. crenulata; Diosma ericoides)
1 tsp. Cayenne (Capsicum frutescens; C. minimum)

Preparation: Simmer slowly the first 5 herbs for 20 minutes in 1 quart of water; strain hot over the cayenne and buchu
Dosage: 2 fluid ozs. 4 to 6 times daily.


Inflammation of the kidneys

+½ oz. Wild Carrot (Daucus carota)
½ oz. Pellitory-of-the -wall (Parietaria officinalis)
½ oz. Uva ursi (Arctostaphylos uva-ursi)
½ oz. Dandelion root (Taraxacum officinale)
½ oz. Marshmallow root (Althaea officinalis
½ oz. White Poplar bark (Populus tremuloides)
1 tsp. Cayenne (Capsicum frutescens; C. minimum)

Preparation: Simmer slowly the first 6 herbs in 1 quart of water down to 1 pint, strain over the cayenne.
Dosage: 3 tablespoons every hour until patient is eased, then every 2 hours.

DOSAGES & APPLICATIONS OF DAUCUS CAROTA - CARROT

Parts Used of the Wild Carrot would include dried roots, ripe seeds and herb. Preparation ~ Root: standard Infusion, 2 to 6 fluid ounces up to four times a day; Preparation ~ Dry Seed Tincture, 1:5, 60% alcohol, 20 to 60 drops, up to four times a day. Herb Uses ~ Tea and tincture as simple diuretic, for fluid retention, especially after weather or air pressure changes; tincture as a menstrual stimulant. References Foster.

The whole herb may be used.

Preparation - Decoction, fluid extracts, infusion, powder and tincture
Dosage:
Decoction:2-4 Tablespoons 3 to 4 times daily
Fluid extract:½ to 1 teaspoon
Infusion:2 fluid ozs.
Powder:1-2 grams
Tincture:½ - 1 teaspoon

The most usual form is the infusion or tea

The Garden Carrot may be juiced eaten whole raw or cooked. The juice is preferred, as the healing factors are sufficiently concentrated to supply the system with what it needed. If juiced 1-6 pints a day of the juice may be taken orally, or as a wash or in a poultice form externally.

R. W Walker states in his book, “Fresh Vegetable and Fruit Juices, what’s missing in your body?” “Depending on the condition of the individual, raw carrot juice may be taken in any reasonable quantities from one to six or eight pints a day. This has the effect of helping to normalize the entire system. It is the richest source of Vitamin A which the body can quickly assimilate and contains also an ample supply of Vitamins B, C, D, E, G and K. It helps to promote the appetite and is an aid to digestion.”

One of the juice choices on the Three Day Cleanse created by Dr. Christopher is carrot juice, where one drinks a glass of carrot juice every waking hour for three days. He also includes it in the Incurables Program as a possible juice choice for a week, drinking as much as one desires of the fresh juice daily for 6 days.

Dr. Christopher tells a wonderful story about using a carrot poultice on a horse’s leg that had been badly cut up by barbed wire and was becoming gangrene by the time Dr. Christopher saw him. The family followed directions given them and applied the carrot poultice to the horse’s leg on a continued basis and the horse was completely healed within seven days. On people, he called for the grated carrot poultice to be used in cases of skin ulcers, abscesses, carbuncles, sores, and bad wounds. Another reference calling for the carrot poultice for use on cuts, wounds, abscesses, and inflammations, using either the raw, grated carrots or cooked, mashed carrots.

“Powdered as Universal Remedy * Another exceptional and fairly little known way to use carrots is in the dried state. Grate carrots into the tiniest pieces, and dry them on white paper or in your home food dryer…” “This concentrates the useful vitamins and minerals contained in the carrot. Store this material in a dark, labeled jar. These carrots can be added to soups to restore body energy, or used in a capsule …” “…as a potent remedy to overcome infection, glandular disturbances, headaches or joint problems…”

PERSONAL EXPERIENCES WITH DAUCUS CAROTA - CARROT

My experience with Queen Anne’s Lace (Wild Carrot) is quite limited, but I have observed it blooming in one spot in particular, next to a roadside, close to a fast running year round stream. It blooms in July, after the Yarrow is finished blooming. The location is in the California Sierra Nevada Foothills at an altitude of about 1,000 ft. above sea level.

The Garden Carrot, is a favorite of mine, I like juicing it on a regular basis and am including some of my favorite juice and raw recipes using them. This first recipe is for a raw food carrot cake, and raisin frosting from Nomi Shannon’s book, “The Raw Gourmet”

Very Carrot Cake
½ cup raisins, soaked 20 minutes
½ cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 ½ cups coconut
½ teaspoon cinnamon
Pinch nutmeg
Pinch clove
1 teaspoon Chinese 5-spice powder *
6 cups carrot pulp
1 ½ cups date pieces or chopped dates

*(Chinese 5-spice powder is an aromatic blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns- imparts distinctively Asian flavor to the dish)

This tasty desert makes enough to serve a crowd and keeps well for several days. Calling it cake is stretching a bit. It is dense and moist and chewy, more the consistency of fudge than cake. But whatever it is called, it will certainly satisfy your sweet tooth.

Make the carrot pulp while the fruit is soaking. You may drink the carrot juice; you will be only working with the pulp in the recipe. Soak the raisins and apricots in two separate bowls. In a food processor, combine the pecans and pine nuts; process until uniformly fine. Add the coconut and pulse a few times until mixed. Add the cinnamon, 5-spice powder, cinnamon, nutmeg, and cloves and pulse until mixed; set aside.

In a heavy duty juicer, using a blank screen, alternate putting the carrot pulp, raisins, apricots and dates through the machine and into a bowl. Knead this mixture with your hands until the ingredients are evenly combined. Add the nut mixture a little at a time, kneading it in. Firmly pack the mixture into a form pan or mold, this recipe is large enough to use several small molds or containers or put it in two 8-inch (20 cm) layer pans and make a layer cake with Raisin Frosting Yields 8 cups

Raisin Frosting

1 cup raisins, soaked 1 hour
1 cup apple juice
1 tablespoon flaxseed oil ½ teaspoon
Pinch Cinnamon
1tsp. Psyllium

In a small bowl combine the raisins and apple juice; let soak 1 hour; drain, reserving soak liquid. In a blender, combine the raisins with enough of the reserved soak liquid to allow the blender to blend. When the raisins are very smooth blend in the oil then the vanilla and cinnamon. Add the psyllium slowly. Blend thoroughly, then let the mixture thicken for 30-60 minutes in the refrigerator before using. Yields about ½ cup.

This recipe is from Dining in the Raw

Carrot Hummus Loaf

3 cups raw chickpea hummus (soak peas 12 hours and make up hummus with
2-4 cloves of garlic, ½ cup of water, ¼ to ½ cup tahini,
2 Tablespoons liquid aminos, ¼ cup lemon juice,
4 Tablespoons chopped parsley and 2-4 Tablespoons olive oil)
2 large carrots, finely shredded
1 stalk celery, minced


Combine hummus, carrots and celery to form a loaf. Garnish with minced celery


Sun Garden Burgers

3 tablespoons flax seeds, ground (use coffee grinder, powder)
6 tablespoons water
1 cup carrot pulp (drink (chew) the juice
1 cup of sunflower seeds, ground
½ cup finely minced celery
6 tablespoons finely minced onion
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons liquid aminos

These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them.

In a blender, combine the ground flax seeds and water, blend thoroughly. Immediately pour mixture into a bowl and set aside (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out.)

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six-½ inch (1 cm) thick patties. Place immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun until warm or place them in a warm oven 10-15 minutes. Makes 6 patties

For a more artful presentation, squiggle Sofrito Dressing (see below) on the plate. Top the dressing with mixed baby greens, sunflower and buckwheat spouts. Place the burger in the center and add a dollop of Pomodoro Sauce (See below also).


Sofrito Dressing Soup - Dressing - Sauce

2 cups crushed seeded tomatoes½ teaspoon ground cumin
(5 medium-sized tomatoes)Pepper to taste
1 clove garlic, chopped1-2 teaspoons extra virgin olive oil (optional)
2 tablespoons chopped onion
2 tablespoons chopped parsley

Sofrito is a highly flavored vegetable base used in Hispanic soups and stews. This is an adaptation of a cooked recipe. Feel free to adjust the seasonings to suit your taste, adding basil and oregano for an Italian flavor; cayenne or hot sauce and cilantro for a Mexican one.

In a blender or food processor, combine the tomatoes, garlic, onion, parsley, cumin, pepper and oil. Blend briefly to combine the ingredients, leaving the soup chunky. Serves 1-2


Pomodoro Sauce

4-6 tomatoes, seeded and diced
¼ cup fresh basil, silvered
Pinch of sea salt
Additional fresh basil, to taste

In a colander put the tomatoes and slivered basil. Drain for 2-3 hours. Place the mixture on a plate and toss with the salt and additional basil. Serves 2-3

This recipe comes from RAW The UNcook Book by Juliano

Cole Slaw

2 cups of purple cabbage, shredded
1 large unpeeled cucumber, diced
1 large shredded carrot
¼ cup shredded onion
1 ½ Tablespoons cumin seeds
1 ½ teaspoons ground cumin
3 ½ Tablespoons fresh-squeezed lemon juice
½ cup diced tomatoe
3 Tablespoons Nama Shoyu
or 1 teaspoon Celtic Sea Salt
1/3 cup olive oil
1 Tablespoon minced garlic

Combine all ingredients in a serving bowl. Mix and serve


Dr. Walker has 87 juice formulas in his book, and 54 of those formulas have carrot juice in them and list it as the main ingredient: One formula I have found useful for my family and friends is Formula # 40 which calls for 9 oz. Carrot Juice, 5 oz. Celery Juice, and 2 oz. Parsley Juice. He lists this formula as useful in working with various conditions including:

Albuminuria
Biliousness
Brain Tumors
Catalepsy
Cararacts
Cystitis
Deafness
Diabetes
Diphtheria
Dropsy
Dysuria
Elephantiasis
Encephalitis
Enuresis
Epilepsy
Erysipelas
Gall Bladder Trouble and Gallstones
Gonorrhea
Gout
Gravel
Hay Fever
Impotence
Infantile Paralysis
Insanity
Jaundice
Kidney Trouble
Leucorrhea
Liver Trouble
Multiple Sclerosis
Nephritis
Nervousness
Neuralgia
Neurasthenia
Neuritis
Orchitis
Paralysis
Paresis
Peritonitis
Pleurisy
Prolapsus
Phlebitis
Pyrosis (Heart-burn)
Renal Calculus
Sciatica
Scrofula
Sexual Diseases
Smallpox
Sterility
Toxemia
Tuberculosis
Tumors (in Brain Bones Liver & Uterus)
Uremia

This formula provides help in a lot of different areas.


BIBLIOGRAPHY

Balch, James and Phyllis, Prescription for Nutritional Healing, 2nd Edition, Garden City Park, New York, Avery, 1997.

Buchman’s Dian Dincin, Herbal Medicine, New York, Gramercy Publishing Co., 1980.

Christopher, John R., The School of Natural Healing, 25th Edition, Springville. UT, Christopher Publications, 2001.

Duke, James A., The Green Pharmacy, New York, St. Martin’s Press, 1998.

Elpel, Thomas, Botany in a Day - The Patterns Method of Plant Identification - Thomas J. Epel’s Herbal Field Guide to Plant Families of North America, 5th Edition, Pony
Montana: HOPS Press, LLC, 2004.

Foster, Steven and Hobbs, Christopher, Peterson Field Guides, Western Medicinal Plants and Herbs, New York, Houghton Miller Co., 2002.

Juliano, RAW The UNcook Book, New York, HarperCollins, 1999.

Kloss, Jethro, Back to Eden, 2nd Edition, Twin Lakes, WI, Lotus Press, 1999. Kloss 1939.

Meyerowitz, Steve, Sproutman’s Kitchen Garden Cookbook, 5th Edition, Great
Barrington, Mass., Sproutman Publications, 1999.

Moore, Michael, Medicinal Plants of the Pacific West, Santa Fe, NM, Red Crane Books, 1995.

Navazio, John, GROW A GARDEN OF GOOD HEALTH, Organic Gardening
Magazine, Emmaus, PA, Rodale Press Pub., November/December 1998.

Romano, Rita, Dining in the Raw, New York, Kensington Publishing Corp., 1997.

Shannon, Noni, The Raw Gourmet, Burnby, BC Canada, Alive Books, 2001.

Walker, R. W., Fresh Vegetable and Fruit Juices, what’s missing in your body?, Prescott, AZ, Norwalk Press, 1970. Walker 1936.

Wittenberg, Margaret M. GOOD FOOD The Comprehensive Food and Nutrition Resource, Freedom, CA, Crossing Press, 1998.

Yeager Selene, The Doctors Book of Food Remedies, Emmaus, PA, Rodale Press, 1998.

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