Posts Tagged ‘carrots’

Silent Saturday: Hooray for Fresh OJ!

Saturday, March 9th, 2013

It must be citrus season because this week I bought 40lbs of navel oranges for $4.00…yep, just .10cents a pound. My hubby laughed when I carried them into the house, “Um, what are we going to do with all these oranges?!” he asked.  Why, juice them of course!

My 6 year old’s job was to peel the oranges.

We like to add carott to our orange juice. (We buy our carrots in bulk too!).

My 4 and 2 year old worked together to feed all the oranges and carrots into the juicer.

Orange-carrot juice is a yummy way to start the day!

Do you have a juicer? What do you like to juice?

-Sarah

Tasty Tuesday: Super Simple Curry

Tuesday, October 30th, 2012

Most nights I am all about simple when it comes to making dinner. One pot, under 30 minute meals are the best! This recipe for Super Simple Curry meets that criteria….well almost. You’ll definitely want to serve it over some rice which can either be made in a separate pot or better yet in a rice cooker. Our rice cooker is a hand-me-down gift from a friend. I have a strong affection for my rice cooker…it seriously makes perfectly cooked rice every single time!

Ingredients:

3 cups coconut milk (I suggest using a light coconut milk in this recipe)

3 – 5 tablespoons red curry paste (I like this brand)

2 cups frozen peas

2 carrots, diced

1/2 head of cabbage, chopped (I often “chop” cabbage in my food processor; it’s sooo much faster that way!)

2 cups of spinach, chopped

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

Directions:

Place all ingredients except for green onion and cilantro in a medium saucepan and bring to a boil. Cover and lower heat to medium-low. Allow to gently simmer for 20 minutes. Serve over rice, sprinkled with chopped green onion and cilantro. Enjoy!!

-Sarah

Silent Saturday: Green Goodness Breakfast Smoothie!

Saturday, September 22nd, 2012

I might have made today’s green smoothie a tad too thick, lol! It was seriously like mud….but oh so ymmy! My 18month old drank 3 cupfuls! 🙂 Ingredients? Hemp seed, flax seed, spirulina, spinach, mango, coconut milk, and juiced carrots and oranges.

 

Green Smoothies are a GREAT way to start your day!

-Sarah

 

Cashew Nut Quinoa

Wednesday, August 15th, 2012

This recipe for cashew nut quinoa is a quick, easy, and healthy dish. It can be served with a salad as a light meal or makes a wonderful side dish. It’s a favorite of mine to bring to parties, pot lucks, BBQs, and picnics as it is delicious hot or cold and ensures a substantial vegan option for my family. It also provides a nice gluten-free option for my many friends and family members who are gluten-free. This is also a dish that my kids will enjoy for lunch or as a late afternoon snack. I threw some together the other day and JJ kept impatiently asking me when it was going to be done. That’s when I know I have a winner with my kids! This is also my “go-to, last-minute, throw-something-healthy-together-dish” as I almost always have the ingredients on hand and it goes together super quick. 🙂

Ingredients:

2 cups water (or vegetable broth)

1 cup of quinoa

1 carrot, diced

1/2 red bell pepper, diced

1/4 cup cashews, halved

1/4 cup sunflower seeds, shelled

2 tablespoons cilantro, chopped

2 tablespoons of your favorite all-purpose seasoning

salt (or garlic salt) and pepper to taste

Directions:

Bring water (or vegetable broth) to a full boil. Add all other ingredients, except for salt and pepper, and bring to a full boil once again. Lower heat to a gentle simmer, cover, and allow to cook for approximately 15-20 minutes until all liquid is absorbed and carrots are soft. Sprinkle with salt and pepper. Enjoy served hot or cold.

TIP: If you plan to bring this dish to an event to share with others, I recommend you double or even triple the recipe above.

-Sarah

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.

Ingredients:

Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste

Directions:

Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! 🙂

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! 🙂

-Sarah