Category: carrots

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.

Photo: Unsplash

Carrots

Carrots are a versatile vegetable that are delicious in many different dishes. In regards to nutrition they are packed full of beneficial vitamins and minerals. Carrots are rich in fiber, vitamin K, and beta-carotene. Beta carotene specifically is a compound that can help protect your eyes, hence why carrots are known to be great for your eyes. In the kitchen they are perfect in sweet applications such as smoothies or healthy cookies as well as savory dishes. Additionally, many people are used to only eating the root but the leaves or tops can also be used! They are great when added to a pesto or blended in a smoothie.

Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Carrot Ginger Salad

This carrot and ginger salad is perfect for anyone in Phase 3 of their plan! Give it a try and let us know what you think.

Ingredients:
1 serving of vegetables (carrots, spring onions)
Fresh ginger
1/4 tsp. coriander seed
1 Tbsp. lemon oil
Lime juice
Salt and pepper

Preparation:
Toast the coriander seeds in a dry pan, let them cool and then use a mortar and pestle to grind finely. Wash and clean the carrots and then grate finely. Wash the spring onions and then slice into thin rings. Peel the ginger and grate finely. Set aside a teaspoon of spring onion for the garnish. Put all the ingredients in a bowl and mix. Season to taste and garnish with the spring onions before serving. For extra flavor try experimenting with other spices and flavors such as chili. Enjoy with your protein of choice!

Crunchy Carrots

Carrots are a staple in many kitchens and today we have a few tips that all involve carrots!

Although baby carrots are a convenient option, try picking up large, regular carrots the next time you are at the store. Not only do these taste even more delicious than baby carrots but they also keep much better in the fridge. After shopping, carrots should be taken out of their packaging immediately and preferably stored in the vegetable drawer in the fridge. We also advise always removing the green leaves before storing, but don’t throw them away! Carrot leaves are far too good not to use – we suggest adding them to a green smoothie like this one. Simply blend the green stems from three carrots with 1.5 cups of water, 150g baby spinach, a peeled orange, a few chunks of mango and banana, and a tablespoon of cold pressed flax oil! This smoothie is not only delicious but also provides a great boost of energy.

By the way, did you also know that the alpha and beta carotenes in carrots are a precursor of vitamin A? This is what makes carrots so good for your skin. In addition, they contain B vitamins and vitamin E plus an excellent level of the minerals magnesium, phosphorus, calcium and iron as well as the fiber pectin.  

A final couple of tips: Always add a little oil to your carrot dishes, otherwise the fat-soluble vitamins they contain will not be able to be fully absorbed by your body.

 

Carrot and Sea Buckthorn Soup

This soup is packed full of vitamins and is the perfect immune booster on a cold day!

Ingredients (4 servings):
600 g carrots 
2 shallots 
1 tablespoon of rapeseed oil 
3 cups (700 ml) vegetable stock 
2 tablespoons of unsweetened sea buckthorn pulp
1/4 cup (50 g) cream 

Preparation:
Wash, peel and coarsely chop the carrots. Peel and finely dice the shallots. Heat rapeseed oil in a pot and sauté the shallots in it. Then add the carrots, steam briefly and deglaze with vegetable stock. Cover and simmer for 25 minutes at low heat, stirring occasionally. Puree the carrots, mix in the sea buckthorn pulp and then add the cream. Season with salt and pepper and serve immediately. Enjoy!

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.

Carrots

Carrots are a versatile vegetable that are delicious when picked straight from farm.

Many people are used to only eating the root but the leaves or tops can also be used! They are great when added to a pesto or blended in a smoothie.

For a smoothie simply puree the tops of 3 large carrots with 1 3/4 cup water (~400 mL), 150 g of baby spinach, a peeled orange, half a mango, and a tablespoon of flaxseed oil together until smoothie. For a colder smoothie try adding a few ice cubes.

Ricotta Casserole – so yummy!

This ricotta casserole is just so yummy! (suitable for Phase 3)

You need:
1 serving of ricotta
1 serving of vegetables (e.g., carrots, broccoli, cauliflower, sugar snap peas)
Spices & Herbs: salt, pepper, marjoram, chives
1 tsp coconut oil

Preparation:
Clean the vegetables, cut them into small chunks and blanch them briefly. Heat a teaspoon of coconut oil in the pan, add the vegetables and sauté for a few minutes until lightly brown. Preheat the oven to 430°F (220°C). Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

MB 03-02 - Ricotta-Auflauf

Oyster Mushroom Recipe – so yummy!

Always tastes good: our winter vegetables with oyster mushrooms

Ingredients:
1 serving vegetables (carrot, parsnip, Brussels sprout, onion)
1 serving oyster mushrooms
Spices: 1 clove of garlic, sea salt, fresh ground pepper, caraway, paprika
Herbs: chopped parsley
75 ml vegetable stock

Preparation:
Clean and wash the vegetables. Slice carrots into rings and the parsnip into fine sticks, quarter the Brussels sprouts. Peel garlic and chop finely. Blanch the vegetables briefly in salted water. Steam onion, garlic and caraway and add the blanched vegetables.
Do not wash oyster mushrooms, just clean them with a cloth or knife. Sauté oyster mushrooms with salt, pepper and paprika (no oil). Deglaze with some vegetable stock and cook gently for 10 minutes.
Add some of the oyster mushrooms and the broth to the vegetables. Puree with a blender. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve hot.

MB 01-09 - oyster mushrooms