carrots

Cold Carrot Orange Soup

Ingredients: 2 tablespoons butter ¼ cup almonds, coarsely chopped 8 carrots, coarsely chopped (6 cups) 2 bay leaves 2 whole cloves 1–inch piece stick cinnamon Juice of 4 oranges 1 cup heavy cream or coconut milk Directions: 1. In a large pot melt the butter. Add the almonds, onions, carrots, and sauté until the carrots [...]

By | 2017-04-11T10:20:00+00:00 April 11th, 2017|Recipes, Uncategorized|Comments Off on Cold Carrot Orange Soup

Vegetable Lo Mein

Ingredients: Sesame Garlic Sauce: 8 cloves garlic, chopped 1-inch piece ginger, peeled and finely chopped ½ cup peanut butter 4 teaspoons toasted sesame oil ¼ cup rice vinegar, or juice of 1 lemon ¼ cup tamari or soy sauce ¼ teaspoon cayenne or less to taste Lo Mein: ½ pound whole wheat spaghetti 1 head [...]

By | 2017-04-11T10:00:56+00:00 April 11th, 2017|Recipes, Uncategorized|Comments Off on Vegetable Lo Mein

Carrots with Black Sesame Seeds

Ingredients: 2 tablespoons black sesame seeds (kura goma) or use white seeds 4-5 medium carrots, about 1 pound, sliced into matchsticks 1 cup vegetable stock Sea salt to taste 2 tablespoons any nut oil, mild olive oil, or Asian sesame oil 1 tablespoon fresh lemon juice Freshly ground white pepper to taste (optional) Directions: 1. [...]

By | 2017-03-27T10:15:28+00:00 March 27th, 2017|Recipes, Uncategorized|Comments Off on Carrots with Black Sesame Seeds

Swedish Spring Soup

In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked. Ingredients: 2-3 tablespoons unsalted butter or nut oil 3 carrots, coarsely grated 1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced 2 [...]

By | 2017-03-27T10:00:44+00:00 March 27th, 2017|Recipes, Uncategorized|Comments Off on Swedish Spring Soup

Root Vegetable Croustades with Sauteed Leeks

Ingredients: 1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper Sprigs of fresh parsley to garnish For Croustades: 9 ounces potatoes, grated 9 ounces carrots, grated 12 [...]

By | 2017-03-20T10:05:58+00:00 March 20th, 2017|Recipes, Uncategorized|Comments Off on Root Vegetable Croustades with Sauteed Leeks

Rainbow Noodle Salad with Thai Sauce

A wonderful fresh salad using veggies as noodles. Ingredients: For the salad: 2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips) ½ medium cabbage cut into thin strips 2 summer squash spiral-ized or cut into thin strips 4 small turnips or [...]

By | 2017-03-07T10:10:48+00:00 March 7th, 2017|Recipes, Uncategorized|Comments Off on Rainbow Noodle Salad with Thai Sauce

Brussels Sprouts and Noodle Stir-fry

Ingredients: 3 oz. thin whole wheat spaghetti 2 tablespoons olive oil 1 cup thinly sliced red onions 3 cloves garlic, minced ¾ lb Brussels sprouts, trimmed and thinly sliced 1 tablespoon grated fresh ginger ¼-½ teaspoon red pepper flakes ½ cup broth of choice 2 tablespoons reduced sodium soy sauce ½ cup julienne cut carrots [...]

By | 2017-02-20T10:15:07+00:00 February 20th, 2017|Recipes, Uncategorized|Comments Off on Brussels Sprouts and Noodle Stir-fry

Italian Marinated Vegetable Salad

Ingredients: 3-4 garlic cloves, peeled and chopped 2 small dried red chilies 1 bay leaf 1½ cups carrots, sliced into coins ¾ cups white wine vinegar 4 cups cauliflower florets ¾ cups celery, cut into ½-inch pieces 2 tablespoons capers, well drained 1 cup assorted olives 1 cup olive oil Directions: 1. Place garlic, chilies, [...]

By | 2017-02-20T10:05:55+00:00 February 20th, 2017|Recipes, Uncategorized|Comments Off on Italian Marinated Vegetable Salad

Raspberry Marinated Carrots

Ingredients: 1½ pounds carrots, cut into 1/8-inch thick rounds 1/3 cup raspberry vinegar ½+ cup olive oil Freshly ground black pepper to taste Directions: 1. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a crunch. 2. Drain the [...]

By | 2017-02-07T13:35:00+00:00 February 7th, 2017|Recipes|Comments Off on Raspberry Marinated Carrots

Carrot Nut Burgers

Ingredients: ½ lb carrots (about 2 large) ½ medium onion 2 cloves garlic ½ cup breadcrumbs ¼ cup each: walnuts, almonds, hazelnuts, and pecans (or you can use any combination of what you have) 1 stalk celery, cut into chunks 4 tablespoons cilantro 2 tablespoons each: arrowroot and lime juice, stirred together until smooth 2 [...]

By | 2017-01-31T14:43:32+00:00 January 30th, 2017|Recipes|Comments Off on Carrot Nut Burgers