Posts Tagged ‘sea salt’

Tasty Tuesday: Super Simple Pickled Carrots

Tuesday, February 19th, 2013

I recently (and happily) discovered my grocery store carries 25lbs bags of organic juicing carrots…woohoo! One day while shopping I happen to see the huge bag of carrots sitting out and kind of assumed it was to stock the loose carrot bin. I decided to ask the produce person if I could buy it. He said “Sure!”.

Yippie! Now I know all I have to do is ask for a 25lb bag of carrots because they generally keep them in the back of the store. They sell the bag for 17.99 (that’s just .72cents a lb). AND they are GOOD carrots…super sweet and crunchy!

Needless to say we drink a lot of carrot juice and eat a lot of carrot soup. We dip raw carrots in our hummus and our bean dip. We use carrots to make our veggie stock. We make carrot muffins. I put carrots in our marinara sauce, stew, curry…in general we consume a lot of carrots. 🙂 I am always looking for creative things to do with carrots!

While visiting a friend a few weeks back she gave me a fun idea. It started with a VIP tour of her garden, (which included an all-you-can-eat snap pea bar that my four year old went to town on) and a generous bunch of fresh dill pulled straight from the dirt! My friend knew my kids were on a pickle kick and gave me the idea to pickle carrots. She let us sample of few of hers and shared these super simple instructions on how to make them:

Ingredients:

1 large, clean glass jar approximately 28oz filled with filtered water. (You need to use a jar that has a lid. I use an old pickle jar)

8 peeled and sliced carrots

1 – 2 teaspoons sea salt

1 handful of fresh dill

*you can add other ingredients to taste. Some ideas include garlic, peppercorns, jalapenos, cumin seeds, etc. Whatever flavors you like! I usually keep mine super simple so the kidlets will snack on them.

Directions:

Put all ingredients in the jar, put the lid on tightly, and then sit out on counter for 48+ hours. Then transfer to fridge. Enjoy once they are cold.

It’s THAT easy! This is not canning or preserving the carrots, so they won’t last long (but trust me, they won’t last long anyway) and must be stored in the fridge. ENJOY!

-Sarah

Tasty Tuesday: Awesome Kale Salad

Tuesday, June 5th, 2012

I was surprised when I realized I have not shared this Awesome Kale Salad Recipe with you all. It’s my very favorite salad…in fact I eat it pretty much every day. (I think I have mentioned my kale obsession before 😉 ) This salad in particular is full of yummy green goodness that your body will thank you for! Kale is a super-food that you definitely want to eat on a regular basis. Eating it raw keeps all the nutrients intact so you experience optimum health benefits. This salad literally takes less than 10 minutes to throw together and is a hearty enough salad to be a meal all on its own. The cayenne pepper gives it a bit of a kick as well as provides important health benefits. Actually each ingredient of this salad is chock full of pure goodness for your body…combined together this salad is simply awesome for you!

Ingredients:

One bunch of Kale, washed, de-stemmed, and torn into bite size pieces (I just use my hands to tear it away from the stem and into bit size pieces)

1 avocado, chopped

2 green onions, chopped

2-3 tablespoons sunflower seeds

2-3 tablespoons pumpkin seeds (without shells)

sprinkle of sea salt or himalayan pink salt

sprinkle of olive oil, to taste

juice of half a lemon

tiny dash of cayenne pepper

Directions:

Place Kale in a bowl and sprinkle with salt. Massage the salt into the kale with hands. This helps soften it and improves the flavor. I usually do this first and then chop all remaining ingredients to give it extra time to absorb the salt. Add remaining ingredients and gently toss. This recipe is enough for two servings, but the salad is best eaten fresh so half the recipe as needed.

The more greens you eat, the more your body will to start to crave greens! So be good to your body and GO GREEN today!

-Sarah