Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Shaved Carrots and Cucumbers
Rinse and peel carrots. Rinse cucumber, halve lengthwise and scoop out seeds with a teaspoon. Cut cucumber halves crosswise.
With a mandolin or vegetable peeler, cut carrots and cucumber into very thin, long strips.
Bring vegetable broth to a boil in a pot. Add carrots, cover and cook over low heat for 4 minutes.
Rinse basil, shake dry and remove stems. Set aside a few leaves for garnish and cut remaining leaves into thin strips.
Add cucumber to pot with carrots. Cover and cook for 2 minutes. Season with salt and pepper and stir in basil.
With a vegetable peeler, shave Parmesan. Divide cucumber and carrot strips between two plates. Sprinkle with shaved Parmesan and garnish with basil leaves.
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
Healthy, because
Cucumbers and carrots are extremely low in calories and are popular among dieters. Carrots also provide the most beta-carotene among vegetables, which helps to maintain cell structures and, after conversion into vitamin A, strengthens vision.
Even smarter
Choose a type of bread that is rich in fiber, like pumpernickle. It is strong, but at the same time, its slightly sweet aroma perfectly matches the cucumber-carrot flavor. Spread with low-fat curd cheese or drink a glass of fresh buttermilk, so you can enjoy a balanced, filling meal.