It's Carrot Time

As many of you know already, I am in the middle of teaching the Vegan Chef and Lifestyle Training for 2018. While I am enjoying this course immensely I am pushed for time to create my own recipes to showcase in the weekly newsletter I send out. So this week I am borrowing one of the recipes the chef students created last week and also sharing a pesto that features in module two (Raw Cuisine) of the course.
Carrots are at the height of their season at the moment and we in turn are enjoying them immensely. At the moment Summit organics and a few other organic growers found at the farmers markets are selling baby carrot bunches in abundance.
Carrots are high in vitamin C which is so important especially in the cooler months. They are also high in Vitamin K, and vitamin B6. They are great for rejuvenating the skin and nails.
Cooked the way Clancy and Jason cooked them (the first recipe I share) they are an absolute delight to the eye and palate.
The other recipe I share with you is made from the carrot tops. Carrot tops are full of protein and boast six times as much vitamin C as carrots themselves. They contain vitamin K and chlorophyll. Some people seem to be allergic to them but mostly if they are consumed in large quantities.  When juiced, carrot tops provide a great mouth wash.

Spicy Moroccan Carrots

9 baby carrot
2 to 4 small chillies finely sliced
½ cup red wine vinegar
2 cloves garlic minced
1 tsp cumin 
Salt and pepper to taste
½ cup olive oil 
1 small bunch watercress
¼ cup almonds (blanched)
1 sprig rosemary
Roughly chop the almonds and place in a frying pan with some oil, salt and the rosemary. Fry for two minutes. Set aside. 
Add the chillies, garlic, cumin, the rest of the olive oil and red wine vinegar to a bowl and mix. Set aside.
Clean the carrots but leave the skins on and par boil for 5 to 10 minutes then shock in cold water to stop the cooking process.
Marinate the carrots in the sauce for 10 minutes.
Place the marinated carrots in a baking dish and bake at 200°C for 15 to 20 minutes or until carrots are cooked.
Serve the carrots with the watercress and sprinkle on the almonds.

Carrot Top Pesto

 carrot top pesto

2 cups carrot tops (remove the leaves from the stalks)
1 cup macadamias (or sunflower seeds, pine nuts, cashews)
2 tbsp of lemon juice 
Salt and pepper to taste
A little water to thin
Place the nuts in a food processor until they are processed into fine breadcrumbs.
Place the carrot tops and salt in the processor and process further.
Add the lemon juice and water if needed to thin the pesto and process for a further 20 to 30 seconds.
Test for salt and pepper and adjust according to your particular palate. 

Get your apron on

There is a fabulous group of people in the Vegan Chef and Lifestyle Training this year. They are willing and eager to learn each day and have abundant energy to keep going no matter how long the days are. This week I realised that one of the reasons many people don’t share this same love and enthusiasm for cooking is that they feel inadequate in the kitchen. I believe everyone once they tap into their creativity can create fabulous food. So I suggest getting your apron on and getting down to some kitchen creativity. Make a date with yourself to hang out in the kitchen for an hour or so, put on your favourite music and have some creative fun. Try any of the recipes in my blog as they all work and are delicious.
Have a fabulous week everyone and I’ll be back this time next week with another scrumptious recipe.
Love Veet

Categories:Snacks/Sides Sauce/Dips

Tags:carrots pesto macadamias Gluten Free

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