No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Hello Everyone - Michelle K here - full of raw energy today and so excited to be back here with you again guest hosting another episode of Foodie Friday. It is all about the carrot this week inspired by a random memory of a line from an old movie. Really it is always about carrots in my house because I use them for so many dishes and snacks and my kids eat them all the time. Today I am making one of my favorite Raw Soups, which is perfect for the winter as well as those of you who are currently in cleansing mode. I have had a scrap of paper with this recipe on it for years, I am not as organized I would like to be with my recipes, oh well. I am not sure who if anyone to credit for this recipe as I only have a list of ingredients, I do not claim it as my original although I am sure I changed it up over the years.
Eating clean is simple and can be filling when done with a few perfect ingredients. This soup is one of those one dish wonders that can be a whole meal on it's own or is a fantastic compliment to other simple raw foods.
I am huge on using as much of your produce as possible. With a bit of willingness to play with your food you can take what looks like scraps and create a very edible and delicious munchy. I hope you enjoy these recipes and find them to be a great addition to your own collection of recipes.
1 cup fresh carrot Juice
1/2 ripe avocado
1/2 tablespoon curry powder
1/2 tablespoon fresh ginger (minced)
1 small clove garlic
Blend all ingredients until creamy, enjoy.
Carrot Flat Bread
1 cup of carrot pulp
1 large clove garlic
1 tablespoon Nama Shoyu (or coconut aminos, tamari, etc.)
1/2 large red bell pepper
1/4 cup pure water
1/2 teaspoon white pepper
3/4 cup ground flax seeds
Liquefy the red bell pepper and water in a blender. Add remaining ingredients except the Flax.
Once blended together stir in the flax meal. Spread batter onto a non-stick lined dehydrator tray and set your machine to 110degrees. Dehydrate for 2 & 1/2 hours, take out and flip over, peeling away the non-stick sheet. Continue drying for another 1 & 1/2 to 2 hours for a flexible wrap or several more hours for a crisper cracker/chip consistency.
Spiralizer for the carrots! *Duh* moment for me, LOL. I stand there and use a peeler to do the same thing that took you all of 2 min I'm sure. Love the carrot shreds in my...eehh uum... your, lol spring rolls. Neva again, hehe.
Thanks Michelle, looks yummmzy and sooo simple. Guess what's for lunch? :)
Another great recipe to try this weekend. Thanks Michelle!
Can't wait until I get my dehydrator.....one day soon.
Thank you for showing a way to get the most from your produce. What a great use of the carrot pulp!
Neat video and explanation of using everything and step by step directions and actually showing me her doing it...since I am still a little overwhelmed with the use of the raw tools in the kitchen.
Thank you : )