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caecosigmoidostomy (medicine) and Lemon and Fennel Marinated Vegetables (recipes)


caecosigmoidostomy (medicine)


caecosigmoidostomy
<procedure> Formation of a communication between the caecum and the sigmoid colon.


Lemon and Fennel Marinated Vegetables (recipes)


Lemon and Fennel Marinated Vegetables

Yield: Makes 4 servings

Although most Vegetables lose vitamins and Other healthy nutrients during Cooking, carrots are an exception. Cooking breaks down the cell walls of carrots, releasing far more beta-carotene than from raw carrots. Beta-carotene is an antioxidant that may help prevent cancer and Other diseases.





Ingredients:



1cup water

2medium carrots, cut diagonally into 1/2-inch-thick slices

1cup small whole fresh mushrooms

1small red or green bell pepper, cored, seeded and cut into 3/4-inch pieces

3tablespoons lemon juice

1tablespoon olive oil

1tablespoon sugar

1clove garlic, minced

1/2teaspoon fennel seeds, crushed

1/2teaspoon dried basil

1/4teaspoon black pepper









Preparation:





1.Bring water to a boil in small saucepan over high heat. Add carrots; return to a boil. Reduce heat to medium-low. Cover and simmer about 5 minutes or until carrots are crisp-tender. Drain and cool.2.Place carrots, mushrooms and bell pepper in large resealable Food storage bag. Combine lemon juice, oil, sugar, garlic, fennel seeds, basil and black pepper in small bowl. Pour over Vegetables. Close bag securely; turn to coat. Marinate in refrigerator 8 to 24 hours, turning occasionally.3.Drain Vegetables; discard marinade. Place Vegetables in serving dish.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

9 g







Saturated Fat









Total Fat

1 g







Calories from Fat

24 %







Calories

47







Protein

1 g







Sodium

15 mg









Dietary Exchange:







Vegetable

2