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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Holidays & Occasions

FOOD FUN: Beer Menorah

For 18 years, the Shmaltz Brewing Company has been handcrafting HE’BREW, classic beers with culturally-relevant names (certified kosher, of course, by KSA).

Chanukah begins tonight, so take a look!

THE CHOSEN BEERS

The brewery currently makes:

  • Barrel Aged Funky Jewbellation
  • Bittersweet Lenny’s R.I.P.A.
  • Chanukah Beer
  • David’s Slingshot
  • Death Of A Contract Brewer
  • Genesis Dry Hopped Session Ale
  • Hop Manna IPA
  • Jewbelation 18 (18 malts, 18 hops)
  • Messiah Nut Brown Ale
  • Origin Pomegranate Ale
  • Rejewvenator Dubbel Doppel
  • Reunion Ale 2014
  • St. Lenny’s Belgian Rye Double IPA
  •  

    he-brew-beer-menorah-230

    Chanukah beer. Photo courtesy Schmaltz Brewing Company.

     

    There’s a He’Brew Gift pack of eight different styles that includes a custom glass an Chanukah candles to build your own beer menorah, and possibly enter it in the annual contest.

    This is non-denominational enjoyment: Feel free to participate no matter what your religious beliefs.

    To find a retailer in your area, contact your local distributor.

      

    Comments

    TIP OF THE DAY: Mexican Christmas Pudding

    christmas-pudding-GerryLerner-230

    Oh give us some figgy pudding! Photo
    courtesy Gerry Lerner | London Lennie’s.

     

    Christmas pudding is an English tradition. It has been celebrated in song since at least the 16th century. Thought to bring luck and prosperity to all those who share it, it is typically made five weeks before Christmas, on or after the Sunday before Advent, known in the Anglican church as Stirring Sunday.

    BRITISH PUDDING VS. AMERICAN PUDDING

    Christmas pudding is also known as plum pudding and figgy pudding, popular pudding ingredients along with dates. Irish recipes vary the dried fruits with raisins, currants, sultanas and citrus peel.

    These are nothing the creamy milk-and-sugar-based dessert puddings familiar in the U.S. (chocolate, rice and tapioca puddings, for example), but solid puddings with a binding—essentially, steamed cakes.

    A Christmas pudding is essentially a very wet, alcohol-soaked, boiled fruit cake. Boiling creates a similar dense texture as baking, but more moist (British puddings can also be baked or steamed).

     
    In the U.K., the soft, creamy, thickened milk-based desserts that Americans think of as puddings are called custards if they are egg-thickened and blanc-mange, the French term, if they are starch-thickened (these are our soft chocolate, vanilla and butterscotch puddings).

    Making the Christmas pudding can be a social occasion. Family and friends get together to create the dessert, each giving the mixture a stir, then making a wish with the hope that good fortune will find them once the pudding is served on Christmas Day. The Christmas pudding is traditionally decorated with a spray of holly (which is not edible). In some homes, it is doused in flaming brandy and brought to the table in a darkened room.

    If you want to make a traditional English Christmas pudding, you need to start at least 30 days in advance so the flavors can meld and the alcohol can blend into the cake. Here’s a Christmas pudding recipe: Mark your calendar.

    But if you don’t have 30 days, there are other options to make right before Christmas.

     
    *Traditional British puddings can be baked, steamed, or boiled and can be sweet or savory. They range from Yorkshire pudding (bound with a batter, similar to a popover) to black pudding (also known as blood sausage, bound with blood), to bread pudding, noodle and potato pudding (all bound with eggs, the latter two also called kugels) or plum pudding (a.k.a. Christmas pudding, bound with suet and flour or some other cereal). Savory puddings are served as a side with a main course, sweet puddings as a dessert.

     

    BUDIN DE ROMPOPE, MEXICAN CHRISTMAS PUDDING

    As easy to make as any gelatin mold, budin de rompope, eggnog pudding, is a traditional Mexican Christmas pudding made from eggnog (rompope). It can be made on the day of serving.

    The eggnog, and subsequently the pudding, was originally made by nuns in the convents of Puebla, Mexico†. (These sisters were great cooks: They also invented the classic Mexican dish mole poblano, turkey in mole sauce, among other great recipes.)

    Like other puddings, rompope can be made in a mold or in individual dessert dishes. This recipe is courtesy of the Wisconsin Milk Marketing Board.

    You can add a bit of liqueur to the fruit sauce: Grand Marnier or other orange liqueur, or a berry liqueur to match the berries used.

    RECIPE: BUDIN DE ROMPOPE or GELATINA DE ROMPOPE

    Ingredients

    For The Pudding

  • 1 cup eggnog
  • 1 cup milk
  • 3 egg yolks, large
  • 1/2 cup sugar, divided
  • 1/8 teaspoon salt
  • 1 stick (1 inch long) cinnamon
  • 1 envelope of flavored gelatin
  • 2 tablespoons cold water
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  •  

    gelatina-de-rompope-gopixpic.com-230

    Boudin de rompope, an eggnog-based Christmas pudding. Photo courtesy GoPixPic.com.

     
    For The Fruit Sauce

  • 1 pint fresh or package thawed frozen raspberries or strawberries (10 ounces)
  • Sugar to taste
  • Optional: 1 tablespoon liqueur
  •  
    Preparation

    1. SCALD the eggnog and milk by heating together in small saucepan over medium heat for about five minutes, or until the temperature reaches 180°F. Set aside.

    2. BEAT the egg yolks with all but one tablespoon of the sugar, until pale and thick. Add the salt and cinnamon stick. Whisk 1/4 cup of the hot milk mixture into the beaten egg yolks. Pour the yolk mixture into the remaining hot milk mixture. Cook, whisking constantly, over medium-low heat, until the mixture coats the back of a metal spoon and thickens slightly (about 4 minutes). Do not boil. Set aside.

    3. SOFTEN the gelatin in cold water and let it stand 5 minutes. Whisk the gelatin into the milk mixture to dissolve. Remove and discard the cinnamon stick. Add the rum and vanilla.

    4. CHILL in the refrigerator until the mixture begins to set, about 1-1/2 hours. Whip the cream with the remaining one tablespoon of sugar until stiff. Fold the whipped cream into the milk mixture and pour into a mold or 8 glass dessert dishes. Chill until set.

    5. MAKE the fruit sauce: Process the berries in a blender until smooth, sweetening to taste with sugar. Add optional liqueur. Strain out the seeds if desired. Pour the sauce into a glass pitcher or gravy boat and serve with the rompope.

     
    †Puebla was one of the five most important Spanish colonial cities in Mexico. It is located in Central Mexico southeast of Mexico City and west of Mexico’s main Atlantic port, Veracruz, on the main route between the two.

      

    Comments

    CHRISTMAS: Avocado Salad Tree

    avocado-xmas-tree-hassavocados-230

    A delightful Christmas salad. Photo courtesy
    AvocadoCentral.com.

     

    Holiday buffets will look even more inviting when this pretty Christmas tree-shaped salad is on display. It’s served with a zesty chile vinaigrette dressing for a fiesta of flavor.

    Prep time is 30 minutes.

    Use ripe avocados that are a little on the firm side for best results, and brush the avocado slices with a soft, food-safe paint brush dipped in lime juice or lemon juice to prevent discoloration.

    This dish can also be made with granny smith apple slices instead of avocado.

    If you don’t like crab meat, you can substitute grated white Cheddar or other semihard cheese for the “snow” at the bottom of the platter.

    RECIPE: AVOCADO CHRISTMAS TREE SALAD

    Ingredients

  • 2 firm-ripe Hass avocados, halved, peeled and seeded (use more as needed)
  • 1 lime, juiced
  • 1/4 teaspoon sea salt
  • 1/2 cup pomegranate arils (seeds) and/or fresh raspberries
  • 1 tablespoon dried cranberries
  • 1 green onion, white portion only, sliced into rounds
  • 1 slice star fruit (carambola) or pineapple
  • 6 small chives
  • 1 cup fresh crab meat, picked over for cartilege
  •  

    RECIPE: CHILE VINAIGRETTE

    Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon chili powder
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon cumin
  • 1 tablespoon cilantro, chopped
  • 1/2 tablespoon grated lemon zest
  •  
    Preparation

    1. SLICE each avocado half into six equivalent size slices. Brush the slices with lemon or lime juice. Arrange them on a platter into the shape of a Christmas tree, as shown in the photo above, leaving at least 3 inches at the top and bottom of the platter. Sprinkle lightly with salt.

     

    avocados-board-hassavocado-230

    Hass avocados. Photo courtesy AvocadoCentral.com.

     

    2. ARRANGE the pomegranate arils or raspberries, cranberries and green onions on top of the avocado tree to look like ornaments.

    3. PLACE the star fruit at the top point of the tree. Alternatively, use a star-shaped cookie cutter to cut a star out of a slice of pineapple. Add the chives in a criss-cross pattern over the avocado slices, to emulate a garland.

    4. ARRANGE the crab along the bottom of the tree to resemble snow.

    5. PLACE the vinaigrette ingredients in a salad dressing carafe, cover and shake a few times to combine. Serve alongside the Avocado Tree Salad.
     
    Find more avocado recipes at AvocadoCentral.com.

      

    Comments

    FOOD FUN: Popcorn Trees

    Fun for decoration, party favors or festive snacks, these Popcorn Trees are easy to make. The recipe is from the National Popcorn Board, which advises that it’s important to use unflavored white popcorn for the best color and flavor.

    RECIPE: POPCORN TREES

    Ingredients For 10 Trees

  • 10 cups air-popped white popcorn
  • 1 10-ounce bag miniature marshmallows
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Decorating sugar (green, blue)*
  • 1 tube of white frosting (with decorating tip)
  • Assorted small colorful candies, such as sprinkles and miniature silver dragées
  •  
    *Make your own colored sugar by adding food coloring to sugar, stirring in a bowl or shaking vigorously in a sealed container. Add more food coloring for more intense tones.

     

    popcorn_trees_popcorn.org-230

    A fun project for eating or decor. Photo courtesy Popcorn.org.

     

    Preparation

    1. PLACE the popcorn in large bowl.

    2. PLACE marshmallows and butter in medium saucepan over medium-low heat. Stir until the marshmallows are melted and the mixture is smooth. Remove from the heat. Stir in the vanilla extract. Pour the mixture over the popcorn. Toss well to coat the popcorn evenly.

    3. LINE a baking sheet with foil. Spray your hands with nonstick cooking spray, then scoop up about 1 cup of the popcorn mixture. Shape the mixture into a cone shape, keeping the base flat. This forms the tree.

    4. SPRINKLE the tree with decorating sugar. Pplace the tree on the baking sheet. Continue to make the rest of the trees.

    5. PIPE frosting on the trees to make a garland, then decorate them with colorful candies.
     
    SERVING SUGGESTION

    Place each tree atop a sugar cookie and decorate the serving tray with shredded coconut to resemble snow—as shown in the photo above.

    Find more fun popcorn recipes at Popcorn.org.

      

    Comments

    TIP OF THE DAY: Chanukah Cocktail

    Toast to Chanukah or winter. Photo courtesy
    SKYY Spirits.

     

    Spell it Chanukah or Hanukkah: The word for the Jewish Festival Of Lights was translitrated from the Hebrew alphabet. The name derives from the Hebrew verb for “to dedicate.”

    This year, Chanukah begins at sundown on December 16th and ends at sunset on Wednesday, December 24th.. The date is based on the Hebrew calendar months*, which are of different lengths than our Gregorian calendar months.

    Chanukah commemorates an event in the 2nd century B.C.E.: the rededication of the Holy Temple in Jerusalem, that had been destroyed during Maccabean Revolt against the Seleucid Empire of Syria.

    According to the Talmud, for the rededication, unadulterated and undefiled pure olive oil with the seal of the high priest was needed to light the menorah (candelabra) in the Temple, which was required to burn throughout the night every night.

    However, only one flask of oil was found, with enough to burn for just one day. Yet, the oil burned for eight days, and during that time a fresh supply of kosher oil was prepared to continue.

    Based on this miracle, an eight-day festival was declared by the Jewish sages.

     
    Traditional Chanukah foods are fried in honor of the miracle oil: doughnuts, loukoumades (deep-fried puffs dipped in honey or sugar) and latkes (potato pancakes).

    But there is no official Chanukah beverage. So this year, for fun and festivity, we’re publishing a Chanukah cocktail recipe—colored ice blue, a color of the flag of Israel (which is blue and white). The recipe is from SKYY Spirits.

    You don’t have to officially celebrate Chanukah in order to whip up a batch. Several years ago, we received the very same recipe called the Winter Chill.
     
    RECIPE: CHANUKAH COCKTAIL or WINTER CHILL COCKTAIL

    Ingredients Per Drink

  • 1 ounce citrus vodka
  • 1 ounce blue Curaçao
  • 1 ounce fresh lime juice
  • 1 ounce triple sec
  • Ice
  • Optional rim garnish: blue or white sanding sugar (or a blend)
  •  
    Preparation

    1. COMBINE the ingredients with ice in a shaker.

    2. SHAKE vigorously and strain into a Martini glass.

     

    WHAT IS CURAÇAO?

    Curaçao (pronounced KOO-ruh-sow) is an orange-flavored liqueur made from the dried peel of a citrus fruit called the laraha, which is grown on the Caribbean island of Curaçao. The laraha was bred from the sweet Valencia orange that was planted by Spanish explorers.

    The orange did not grow well in the nutrient-poor soil and arid climate of Curaçao. It yielded small fruits with bitter, inedible flesh. However, the peels maintained much of the sweet, aromatic essence of the Valencia.

    Orange peel has utility and economic value, so the Valencia trees were eventually bred into the laraha species.

    To make the liqueur, the dried peels are soaked in a still with alcohol and water, and spices are added. The liqueur is naturally colorless like triple sec, another orange liqueur.

    But Curaçao is often colored, typically blue, which creates vibrant-colored, exotic-looking cocktails. The coloring in Blue Curaçao does not alter the taste.

     

    blue-curacao-dekuyperUSA-230

    Blue Curaçao and the oranges from which it is made. Photo courtesy DeKuyper USA.

     
    *Chanukah begins on the 25th day of Kislev, which may occur at any time from late November to late December in the Gregorian calendar. More about the calendar.

      

    Comments

    RECIPE: Cream Cheese Christmas Tree Appetizer

    cream-cheese-pepper-jelly-xmastree-indulgy.com-bertha-230

    Deck the appetizer plate with cream cheese and pepper jelly. Photo: Pinterest.

     

    The block of cream cheese topped with pepper jelly takes on a special shape for the holidays.

    We originally thought that this photo was from Bertha at Indulgy.com, but so many people have posted it on Pinterest and elsewhere that the original source is in question. If it’s yours, please let us know so we can link to you.

    RECIPE: CREAM CHEESE CHRISTMAS TREE APPETIZER

    Ingredients

  • 8 ounce block cream cheese
  • Pepper jelly or salsa
  • 1 green onion (scallion)
  • 1 green bell pepper or chile
  • Crackers or tortilla chips
  • Optional garnish: snipped chives or parsley
  •  
    Preparation

    1. CUT a block of cream cheese on the diagonal. Place on a plate to make a tree shape.

    2. USE a portion of the green onion to create the trunk of the tree.

    3. ADD pepper jelly and a star cut from the pepper. Serve with crackers of choice (or if you use salsa, with tortilla chips).

     
      

    Comments

    TIP OF THE DAY: Christmas Bread Wreath

    rolls-wreath-artofcheese2-230

    Turn rolls into a holiday bread wreath. Photo
    courtesy ArtOfCheese.com.

     

    This show-stopping, pull apart bread wreath is served warm from the oven, with a centerpiece of melted Camembert cheese for dipping.

    Serve it with cocktails or as a TV snack. It will impress everyone, and it’s not hard to do. Starting with frozen rolls makes it a snap!

    Prep time is 3 hours (most of the time is for the bread to rise), cook time is 45 minutes. You can substitute a Baby Brie for the Camembert (the difference between Brie and Camembert is largely the size).

    The recipe is courtesy of Président Cheese, which has many ideas of what to do with cheese at its website, ArtOfCheese.com.

    RECIPE: CHRISTMAS WREATH BREAD

    Ingredients For 8-10 Portions

  • 1 8-ounce wheel of Camembert cheese (Président
    or other brand)
  • 1 25-ounce package Parker House-style frozen rolls
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1/4 cup pomegranate arils (seeds) for garnish
  • Flaked Maldon or other coarse, flaky sea salt
  •  

    Preparation

    1. COVER a large baking sheet with parchment paper.

    2. USE the Camembert as a guide to mark the center of the baking sheet; temporarily place it in the middle of the sheet. Arrange the frozen dough rolls in two circles around the cheese. Leave a 1/2” space between the rolls and between the circles (the rolls will expand as they bake). Remove the cheese and refrigerate until ready to use.

    3. BRUSH the frozen rolls with melted butter. Thaw for 1 hour in a warm, draft-free area, then allow an additional 2 hours to rise until they have doubled in size. Once the dough has formed a “wreath,” par-bake it at 325°F for 7 minutes.

    4. USE a sharp knife to carefully remove the top layer of rind from the Camembert wheel. This will allow for easy dipping.

    5. REMOVE the par-baked rolls from the oven and fit the Camembert in the center (remove any wrapping). Bake an additional 8-10 minutes, or until the rolls are golden brown and the cheese is melted.

     

    rolls-wreath-dip-artofcheese-230

    Dip the rolls into the baked Camembert. Photo courtesy ArtOfCheese.com.

     

    6. USE the parchment paper to slide the wreath off of the baking sheet and onto a serving platter or board. Brush rolls with melted butter and sprinkle with flaked Maldon sea salt. Sprinkle the Camembert with minced rosemary.

    7. GARNISH the wreath by inserting small 1” long pieces of fresh rosemary and clusters of pomegranate seeds between the rolls. Serve immediately.

      

    Comments

    RECIPE: Bailey’s Irish Cream Adult Hot Chocolate

    baileys-peppermint-cream-230

    It’s not an innocent cup of hot chocolate. Photo courtesy Baileys.

     

    It’s National Hot Chocolate Day, or National Cocoa Day if you prefer (the difference between cocoa and hot chocolate). Today we’re making this adults-only version.

    The recipe comes to us from Baileys Irish Cream, using the company’s Original Irish Cream with a hint of Mint Chocolate.

  • If you only have regular Irish Cream, add a bit of peppermint extract.
  • If you have no irish creme at all, you can use 1/2 ounce of crème de cacao and 1/4 ounces of crème de menthe.
  •  
    RECIPE: BAILEY’S PEPPERMINT CREAM HOT CHOCOLATE

    Ingredients Per Serving

  • 2 ounces Baileys Original Irish Cream with a hint of Mint Chocolate
  • 4 ounces hot chocolate
  • Fresh whipped cream
  • Garnish: crushed candy cane and mint leaf
  •  
    Preparation

    1. CRUSH the candy cane with the back of a spoon. Set aside.

     
    2. POUR the hot chocolate and Baileys Original Irish Cream into a coffee mug. Stir to combine.

    3. TOP with a dollop of whipped cream. Sprinkle the crushed candy cane on top and garnish with the mint leaf.

     
      

    Comments

    FOOD FUN: Ice Cream Snowman

    Frosty, the ice cream snowman. Photo courtesy Breyers.

     

    What’s for dessert?

    This recipe was developed by Breyers, which used its chocolate chip ice cream. You can use coconut, egg nog, vanilla or any other ice cream flavor.

    Prep time is 20 minutes, freeze time is 20 minutes,

    RECIPE: ICE CREAM SNOWMEN

    Ingredients For 4 Servings

  • 3 cups ice cream, divided
  • 2 cups flaked coconut
  • Mini semi-sweet chocolate chips
  • Optional: orange or red fruit leather
  • 8 chocolate-dipped candy or pretzel sticks
  • 4 slices kiwi
  • 4 strawberry halves
  • Plus:

  • 4 extra additional candy sticks or wooden ice cream sticks
  • Preparation

    1. SCOOP the ice cream and quickly roll into 4 medium and 8 small ice cream balls.

    2. ROLL the balls in coconut, reserve any remaining coconut. Arrange the balls on a a wax paper-lined baking pan. Cover and freeze 20 minutes or until ready to serve.

    3. ASSEMBLE: Stack 1 medium and 2 small ice cream balls on each dessert plate. Insert a candy or wood stick down the center of the snowman to hold the three pieces together.

    4. USE mini chocolate chips for the eyes, nose, mouth and buttons (alternatively, cut the nose from orange or red fruit leather). Add candy sticks arms. Top each snowman with kiwi and strawberry hats. Evenly sprinkle the plates with the remaining coconut “snow.” Serve immediately.

     
      

    Comments

    PRODUCT: Tribe Harvest Carrot & Ginger Hummus

    Kudos to Tribe Hummus for advancing the enjoyment of this healthful spread and snack. In addition to a hefty standard line-up, the company continues to produce limited edition flavors to please the palate.

    The current limited edition, Limited Batch Herb Infused Olive Oil, is a delight, spiced with sesame seeds and za’atar† (also spelled zahtar), a spice blend that is very popular in Middle Eastern cuisines, including Israeli.

    Then there’s the new Farmers Market line, which currently includes:

  • Cucumber Tzatziki Hummus, with cucumber and dill
  • Harvest Carrot & Ginger Hummus, a favorite combination in winter soups
  • Vine Ripened Tomato & Basil Hummus, a newer version of the brand’s Sundried Tomato & Basil flavor
  •    

    tribe-carrot-ginger-230sq

    Harvest Carrot & Ginger, one of Tribe’s new Farmer’s Market flavors. Photo courtesy Tribe.

     
    *Flavors from the Tribe Originals Line: Classic Hummus, Cracked Chili Peppers, Everything Hummus, Extra Smooth Classic, Forty Spices, Lemon Rosemary Focaccia, Mediterranean Olive, Mediterranean Style, Roasted Garlic, Spicy Chipotle, Spicy Red Pepper, Sweet Roasted Red Peppers, Zesty Spice & Garlic. Classic, Roasted Garlic and Sweet Roasted Red Peppers are also available in organic versions.

    †Za’atar is actually the Arabic word for Lebanese oregano, a member of the mint family Lamiaceaea, that was known in antiquity as hyssop. The za’atar blend will vary by the blender, but includes dried thyme, oregano, marjoram, toasted sesame seeds and salt. Some blends add coriander, cumin, fennel seed or savory. A Palestinian variation includes caraway seeds. To these spices, the unique components of Lebanese oregano and sumac berries are added. The sumac, ground into a reddish-purple powder that is a popular spice in Middle Eastern cuisine, imparts a tart, fruity flavor that differentiates za’atar from other spice blends.

     

    carrot-hummus-plated-kaminsky-230

    Tribe’s Harvest Carrot & Ginger Hummus. Photo by Hannah Kaminsky | THE NIBBLE.

     

    The Harvest Carrot & Ginger Hummus, in particular, has a festive orange hue that looks especially nice for holiday snacking. Served with a platter of crudités, it’s a better-for-you option among the rich holiday fare.

    The orange color also fits right in with Halloween and the entire harvest season.

    If you’d like to make your own, here’s a reicpe:

    RECIPE: CARROT GINGER HUMMUS

    Prep time is 5 minutes, cook time is 5 minutes.
     
    Ingredients

  • 1 cup well-packed shredded carrots
  • 1 15-ounce can chickpeas, drained
  • 1/2 cup lemon juice (about two lemons)
  • 1/4 cup water
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • Garnish: snipped cilantro or parsley
  • Dippers: pita chips, baby carrots and other crudités
  • Preparation

    1. PLACE all ingredients in a food processor and pulse several times to coarsely chop. Then let food processor run for about 2 minutes until smooth.

    2. REMOVE hummus from food processor bowl to serving bowl, using a spatula. Serve with dippers of choice.

     
    CARROT TRIVIA

    Contrary to popular belief, baby carrots are not grown bite-sized. They are bred long and slender, and then cut into two-inch pieces and lathed to a uniform width.

    According to Web MD, carrots do, in fact, help with vision. They are high in vitamin A, a nutrient essential for good vision. Eating carrots provides the small amount of vitamin A needed for good vision. (Vitamin A is also be found in cheese, egg yolks, liver and milk.

      

    Comments

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