Carrots are rich in carotenes, some compounds that the liver transforms into vitamin A.

Among all carotenes the most important one is beta-

carotene. This component appears in orange and dark green vegetables.
http://www.botanical-online.com/carrots.htm
Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which
gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good
prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.
Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties
of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body.
Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the
body.
http://www.wisegeek.com/what-are-the-health-benefits-of-drinking-carrot-juice.htm
Why Fruits and Vegetables Turn Brown
When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells
is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables
brown. The bruising seen on some fruit, such as apples and pears, is caused by the same type of reaction. If an apple is damaged by being hit
or dropped, the apple's cells in that area are damaged and the enzymes are exposed to the air inside the apple, causing them to turn brown.
When preparing fruits and vegetables for use, an anti-browning solution should be used to prevent them from turning brown.
http://www.recipetips.com/kitchen-tips/t--945/why-fruits-and-vegetables-turn-brown.asp
For soups and simmered dishes, cut the trimmed stalk at a very sharp angle into inch-long pieces, exposing its fragrant interior. Smash with
the flat blade of a cleaver or heavy knife to bruise and release the aromatic oils before adding to these dishes. The stalk may be cut crosswise,
then split in half lengthwise to expose the wetter interior, or easier yet, sliced at a long slanted angle, then bruised. In soups, lemongrass
serves as a stock ingredient to flavor the broth; the tough pieces are not meant to be chewed and eaten. Thai people usually do not strain them
out before serving; they know what can be eaten and what cannot, and some like to suck on the lemongrass pieces for a delightful hit of
flavor. But if you are serving guests who may not be familiar with Thai soups, you may want to strain out these hard pieces so that no one
gags on them, especially if you like the flavor of lemongrass and use lots of it, like I do.
http://www.thaifoodandtravel.com/ingredients/lemongrass.html
Add Flavor to Wines and Sauces
Lemongrass grows turf with leaves reaching about 100 cm in length and 1.5 cm in width. To extract the lemongrass essential oil, all you need
to do is to subject the lemongrass leaves to steam distillation. The extract from lemon grass is pungent and tastes like ginger. Little quantity of
lemongrass extract is all you need to improve, mask and fortify food flavors. Lemongrass extract is also used to add flavor to wines and
sauces. Fresh leaves are cut and applied on fish, prawns and other sea foods to improve the taste.
http://hubpages.com/hub/Lemongrass

Amount of Raw Materials:

¾ cups of fruits or vegetables (mix of choice) - 42
¼ cup plain yogurt – 18
¼ cup syrup – 8
1 cup crushed ice - 2
1 teaspoon vanilla – 1
Total – 71

Finished Product:
2 glasses

Observation:
1. Taste - sweet
2. Flavour – bubble gum
3. consistency - watery
4. blend – randomly for 3 minutes

Procedure:

1. Dice the desired fruit and veggie mix and put it in the blender.
2. Add yogurt, syrup and crushed ice.
3. Blend on slow speed for 30 seconds then at medium speed—high speed for about 20 seconds or until smooth.
4. Pour into a sherbet glass or goblet and serve with straw.
.