Posts tagged #carrots

Roasted Carrot Hummus

This has got to be one of my favorite homemade hummuses. The roasted carrots make it SO special! The roasting of the carrots does make this hummus a bit longer to prep, but it is worth it! I used FRESH chickpeas with this recipe, but if you do not have time to cook the chickpeas or do not have fresh chickpeas on hand, 2 boxes will do just fine.

This recipe makes a good amount of hummus. You can eat it all, give some to a friend, or store it in the fridge for the week and eat it with pita chips, cucumbers, celery and carrots.. is that weird to eat carrot hummus with carrots?

You will need some kind of bender for this recipe.

Ingredients:

  • 4 large sized carrots - roughly chopped
  • EVOO for roasting carrots
  • 2 tbs EVOO to put in HUMMUS while mixing
  • salt (you will add salt to the carrots and then more to the hummus while mixing)
  • pepper
  • 1 cup raw dried chick peas (you will be cooking these, I did it in a crockpot just add water and cook for a couple hours on high) OR 2 Boxes/BPA free cans of chickpeas
  •  1/4 cup tahini
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric 
  • 1 garlic clove chopped
  • Juice of 1/2 large lemon or 1 small lemon
  • 1/2 cup-2/3 cup water - depends on how thick your hummus ends up being. Add water as needed.

Directions: 

* If using fresh chickpeas cook them according to package,

  • preheat oven to 400 degrees
  • place roughly chopped carrots coated with EVOO, salt and pepper in the oven for about 20 minutes or until tender. 
  • While carrots are cooking squeeze your lemon, measure out your 2 tbs of EVOO, 1/2 C tahini and all of your spices (cumin, paprika, turmeric and salt). 
  • Dump the chickpeas, cooked carrots and all your mise en place (aka all the food you prepped) in the blender- don't forget your garlic clove.
  • Blend and slowly add in water. You will need to pause and scrape down the sides and then start to blend again.
  • Your hummus is done when it is smooth and all mixed. It will be a beautiful orange color and will taste AWESOME! You can serve it in a bowl and add a bit of EVOO to the top if you wish.

ENOY! XO

 

Posted on August 26, 2015 and filed under apps/side dish, food, savory, lunch.

Raw Red Salad with EVOO and Apple Cider Vinegar Dressing

I recently got a spiralzier and love it! Do you have one? Amamzing right?! This is the one I have.

I think spiralized fruits and veggies are so much more fun to eat and can make any dish look fancy. I am totally on a spiralizing kick right now (I actually have spiralized sweet potatoes in the oven right now with some salt and EVOO). 

Zucchini pasta! Just adeded EVOO, garlic, and tomatoe sauce.  

This past weekend we celebrated the Camera Mans birthday! We had both of our families over for a late lunch/early dinner. Both my mom and mother in law came over a little early to help me cook, I could not have done it without them.

Of course this is a carvel ice cream cake.  

We made burgers, orzo salad, shrimp in a spicy garlic sauce, a plate of fresh veggies and my raw red salad.  If you are ever in the mood for something deep red, full of nutrients and just beautiful, then this is your salad. 

Its crunchy, light, and so fresh. 

Ingredients

  • 1/2 purple cabbage 
  • 1 large apple
  • 1 raw red beet
  • 1 raw golden beet
  • 2 medium sized carrots  
  • evoo
  • apple cider vinegar  

Dressing: (this makes 1 cup, you can reduce it if you want. Add as much or as little to the salad. I like a lot of dressing with this salad)

  • 3⁄cup Olive Oil
  • 1⁄4 cup Apple cider vinegar
  • add salt to taste

 

Directions

For the salad all of the vegetables/fruit should either be put through a food processor or a Spiralizer, OR very thinly cut by hand. The point of the salad is for it to be cut up thin making it fun easy to eat. 

The dressing is very simple and gives the salad the bite it needs. You could add a dab of honey to the dressing but I think the beets, carrots and apples give the salad the sweetness it needs. 

 

enjoy! 

XO

Posted on April 27, 2015 and filed under lunch, apps/side dish, entree.

Homemade Green Juice. NO fancy juicer needed!

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I was on a mission to make myself a green juice. I do not have a juicer, but that did not stop me. And should not stop you either. Here is an easy way to make a green juice. You will need:

  • blender
  • jelly strainer (I got mine at ACE hardware)

Ingredients:

  • 4spinach ice cubes
  • 2 carrots chopped
  • whole stalk of romaine lettuce
  • 4 leafs of kale
  • 1/2 a green apple
  • 1/2 of lime squeezed
  • 1/4 inch of ginger
  • 1 Cup water
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Directions:

  • add water, spinach ice cubes and blend
  • add romaine lettuce and apples and blend
  • Squeeze lemon juice and add kale. If you feel you need more water to help you mix ingredients, add more :)
  • Lastly add the remainder of your ingredients, carrots, and ginger.

*TIP* Add ingredients in slowly. If you over stuff your blender it will not mix.

Blend until it is a puree.

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Wash your jelly strainer with soap and water. Rinse well. Drape it over a big glass and pour your green mixture. Squeeze the jelly strainer to help reveal your beautiful green juice into your glass.

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The jelly strainer will catch all of the fiber and ruffage from the vegetables and fruit and just give you the straight juices.

*TIP* I found that if i filled the jelly strainer too much it was hard to squeeze and made a mess. In order to prevent this you can squeeze the jelly strainer over a big bowl and then transfer to a glass cup.

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I like my juice COLD. So add some spinach ice cubes, or regular ice cubes to your juice to make it cold. Or stick it in the freezer for a couple of minutes. You want to drink the juice as soon as possible, while the juice is at its maximum nutrient level.

What is your favorite green juice mixture? Let me know if you try this jelly strainer trick!

Posted on February 4, 2013 and filed under drink.