Carrot

All posts tagged Carrot

The 12 Days of Yule – Day 5 – Apfelwein and Cranberry Stuffing

Published December 24, 2012 by Polana Fowdrey

Apfelwein and Cranberry Stuffing.

These two dishes are made together. Well, Apfelwein is not really a dish; it’s a drink, but here goes:

Ingredients:

6 medium Carrots

6 Apples

2 cups Cranberries

Fresh Apple Juice

Method:

Grate the apple and carrot and mix in a bowl with the cranberries.

Transfer the mixture to airtight jars (Kilner or Mason or similar) and cover with apple juice.

Close the lids tightly and keep the jars in a safe cool place for a few days.

Strain the solids out of the liquid.

Drink the liquid – Apfelwein! This can be spiced and warmed or drunk cold.

Eat the fruit – Stuffing! (Mix in some oats if you want to, but it’s personal taste.)

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The 12 Days of Yule – Day 2 – Walnut and Carrot Loaf

Published December 21, 2012 by Polana Fowdrey

Walnut and Carrot Loaf

A delicious alternative to meat for special occasions.

Ingredients:

6 medium carrots, grated

2 cups walnuts, soaked overnight

1 tsp garlic flakes

Olive oil, nutritional yeast, soy sauce and dried herbs to taste.

You can vary your seasoning according to your taste. Maybe add some fresh chilli for a bit of a kick, or make a curry version with curry spices. I like it plain and simple with a bit of garlic and parsley in.

Method:

Place everything in the food processor and process with the S-blade until well mixed. A few larger lumps is fine – it all adds to the flavour and texture.

Transfer the mixture into a silicone cake or loaf mould and place in the dehydrator on a low setting until the mixture is firm enough to turn over and remove the mould.

Dehydrate further until the loaf has reached the desired texture.

You can freeze this until you are ready to use it. I transfer mine back into the mould and wrap in greaseproof paper.

Serve with the Tomato Sauce I showed you yesterday.

Raw Mushroom Burgers

Published January 12, 2012 by Polana Fowdrey

These were a hit at my birthday bash back in September, so I thought I’d share the recipe here…

Mushroom Burgers

Equipment: food processor, dehydrator (or fan oven)

Ingredients:

2 parsnips

2 carrots

8 mushrooms

olive oil

pine nuts

sundried tomatoes

Method

Soak the pine nuts and sun dried tomatoes in a little water for an hour

Break the mushrooms into tiny pieces and marinade with olive oil (add some tamari or miso if you wish)

Chop parsnips and carrots in the food processor into rice-size pieces. You can use a blender if you prefer.

Add pine nuts and sun dried tomatoes and mix again. You may need some of the tomato soak water to aid mixing.

Add the mushrooms and mix again.

Use an ice-cream scoop to measure out portions of mixture onto a non-stick dehydrator sheet and shape into burgers.

Dehydrate overnight and flip them over in the morning. Give the burgers another couple of hours dehydrating. They will keep well for a week or more in a sealed box in the fridge.

If you do not have a dehydrator, use a fan oven on the lowest setting, or fan-only and leave the door ajar to let the warm air out.

You will need to reduce the “baking” time if you are using an oven.

 

These burgers are lovely with a nice big green salad and are handy enough for packed lunches or picnics.

Purple People Pleaser

Published January 6, 2012 by Polana Fowdrey

I’m really into eating foods of different colours. The brightly coloured foods are rich in antioxidants and eating a range of colours ensures a good intake of the range of vitamins. On a spiritual level, eating a rainbow diet nourishes the chakras.

Here’s one of my favourite ways to get purple foods – my special Purple Smoothie = Pure Bliss!

It is packed with superfoods and usually keeps me going for ages, on my little purple cloud…

PURPLE PEOPLE PLEASER

In a blender, mix the following:

1 banana

1 handful purple berries (eg Blueberries, Blackberries, etc)

1 1/2 pints water kefir

1/2 cup oats

1/2 cup soaked almonds

1 tsp baobab powder

1 tsp xylitol (substitute agave or stevia if you wish)

1 tsp maca powder

1 tsp lucuma powder

1 tsp purple corn flour

When everything is nicely homogenised, strain through a nut milk/ strainer bag and save it (keep reading…)

Pour into a large glass and enjoy… =)

Carrot Bread with Banana

Published November 17, 2011 by Polana Fowdrey

I made something a bit different for supper this evening. I was going to save this for breakfast, but… oh well!

Here’s the recipe:

Raw Carrot Bread

Ingredients

4 carrots
1/2 apple
1 cup. cashews, soaked
5 pitted dates,  soaked
about a cup of date soak water
1/4 c. chia seeds, ground
1 tsp xylitol

1 tsp  salt
1 tsp ground cinnamon

Preparation: 

Process carrots and apple in food processor until well chopped, Place these in a mixing bowl, while you chop dates and cashews in food processor. Now add to chopped carrot/apple. Grind chia seeds (I use the grinder on the food processor). Add ground chia to mixture and stir well. Add xylitol, salt, and cinnamon and thoroughly mix. Use about a cup of date soak water to help the mixture stick.
Spread on dehydrator sheet and dehydrate on 145 for 1.5 hours, then turn down to 110 and dehydrate 5-6 hours or until desired moisture is achieved.

I like to cut  my breads into triangles before dehydrating, using a pizza cutter. This makes it easier to “slice” when the bread is “baked.”

Serve with Sweet Coconut Butter:

Sweet Coconut Butter

Ingredients

1 tbs coconut butter

1 tbs olive oil

1 tsp xylitol or sweetener of your choice

1 tsp baobab powder

Preparation

Mix everything thoroughly together and spread onto Carrot Bread

Place some sliced banana on top and enjoy.

Yummy… now, what are we going to have for breakfast…?

What’s in the Cupboard?

Published July 31, 2011 by Polana Fowdrey

Well, not much at the moment – we really need to go shopping!
But I made these which, while not quite substantial enough for a meal, are sorting us out while we write our shopping list… and they are so yummy!

Cashew Brownies
a handful of cashews
a handful of dates
1 banana
2 tsp cacao powder
1 tsp carob powder
1 tsp maca powder
1 tsp lucuma powder

Soak the cashews in a little water for an hour, then drain and chop in a blender. You don’t need a high speed blender as the cashews will be quite soft.
Mash the banana and mix all the ingredients together.
Roll the mixture into 12 small balls (tip: use wet hands and sort-of ‘shake’ them into shape rather than roll!) and place onto a teflon sheet on a dehydrator tray.
Bake in the dehydrator for 6-7 hours, turning them over half way.

Quick! Take a photo before they’re all gone! =)

To turn things over in a dehydrator:
* take the tray out of the dehydrator and place it on the kitchen-side.
* place a fresh dehydrator mesh sheet over the top of the product, then place a tray over the top.
* turn the whole thing over.
* remove the old tray and mesh.
* gently peel back the teflon sheet.
* put the new tray, together with turned product, back into the dehydrator.
The product will dry quicker without the teflon sheet because the air can circulate all round, so removing from the teflon sheet as soon as it is ‘peel-able’ ensures the quickest drying time.

Of course, if you don’t have a dehydrator, you can use a fan oven on fan-only, with the door open ajar.

 

 

Originally published on www.pollyskitchen.blogspot.com

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