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Remember the carrot ginger soup recipe I posted recently? What would you do with the pulp that’s leftover from juicing 3 cups of carrots? I made a casserole that turned out pretty good.





3 cups carrot pulp (or grated carrots)

1 medium onion

1/2 cup olive oil

4 small zucchinis, sliced

1 cup of grated cheese ( I used the almond cheese variety)

2 eggs or chia gel substitute

a few drops of tabasco

1 tsp curry

1/3 cup parsley, chopped

Sea salt to taste

Preheat the oven to 350 degrees F.

Sautee the onion in 1/4 cup of olive oil. add the carrots to the onion and some more olive oil. Saute, mixing periodically, for about five minutes. Add the parsley and the spices and sautee for another minute or two. On a separate pan, sautee the zucchinis in some more olive oil for about 3 minutes. Add the zucchinis to the carrots and mix well. Mix in the cheese and the eggs. Oil the baking dish and (optionally) sprinkle some breadcrumbs on it. Put the casserole mixture in and bake for about 35-45 minutes.

I served this casserole with quinoa and  a salad with avocado in it. Avocado’s moisture balanced this casserole’s flavors really well.


As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.





3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

Remember the carrot chips I made yesterday? Well, I had some leftovers and they went into a sandwich that turned out pretty amazing. I suspect that this sandwich can also be made into a delicious salad.


Two pieces of whole wheat or gluten-free bread

2 tbsp. pesto sauce

1/4 block of extra firm tofu, sliced thinly

1/2 cup onions, sauteed in olive oil

1/2 cup carrot chips

1/4 cup mixed greens

Lightly toast the bread. Spread the pesto on both slices. Put the greens on top of the pesto sauce. Put the carrots over the greens and onions over carrots. Put the tofu over the onions. You can add more pesto to go on top of the tofu, if you wish. Close the sandwich and serve right away!

As a busy mother, I know nothing beats a good casserole when it comes down to a quick and delicious family dinner. This casserole is very easy and is excellent for utilizing leftovers. The vegetables I chose to use this time are more suggestions than musts. Green beans work well, cauliflower is fine corn is delicious and sweet potatoes taste great! Furthermore, you can take any other grain you fancy and use it instead of quinoa, making this casserole into a completely different dish altogether! I am a big fan of millet for this dish, but I also love brown rice. I sometimes use garbanzo beans instead of the multi-colored ones. I usually serve this casserole with a  nice salad of arugula, cucumbers, carrots, celery, avocado and pumpkin seeds with a bit of extra virgin olive oil on top.  Go to the kitchen and begin experimenting!


  •     3 cups quinoa, cooked in vegetable broth
  •     2 medium sized peppers, chopped
  •     1 medium sized onion, chopped
  •      1 cup thawed green peas (the frozen ones)
  •     2 medium carrots, chopped
  •     1 medium zucchini, chopped
  •     1 can mixed beans, drained and rinsed
  •    4 medium tomatoes, sliced
  •     4 cloves garlic, diced
  •     1/4 cup olive oil
  •     salt to taste
  •     tabasco sauce to taste
  •     curry powder to taste
  •     1 cup of grated cheese ( goat cheese or soy cheese is fine)

Preheat oven to 375 degrees. In a large bowl, mix all chopped vegetables, (except for tomatoes) beans, garlic olive oil and spices.

In a  casserole dish, put the quinoa on the bottom and the vegetable mix on top. Put tomatoes on top. Sprinkle with cheese. Bake for about 45 minutes.

My oldest child is allergic to soy, so I usually make (and devour) these wraps before he has a chance to see them. You can use cooked chicken breast instead of tofu for a pretty good result, too. I also like to use an avocado here, which means the amount of mayonnaise needs to be cut.


1/2 block extra firm tofu, cut into rectangular strips

1/2 large carrot, grated

1 celery stalk, diced

1 tbsp red onion, diced

1 cup green leaf mix

¼ cup walnuts, crushed

1/4 cup raisins

1/4 cup mayonnaise (soy is ok, too)

1  tsp curry powder

1 tbsp. lemon juice

1 tsp. agave syrup

3  spinach wraps

Salt  to taste

Sauce: Mix the mayo,  the curry powder, the agave,  the lemon juice and the salt together in a small bowl. Cool in the fridge for ten minutes. Spread the sauce on the wrap and place all other ingredients on top. Wrap and serve!

I first tried this dish at Cafe 118 in Winter Park, Florida. It was ridiculously yummy and seemed to be very easy to make.

They used zucchini noodles, which gave this Pad Thai a very smooth texture. At home, i like to use a 50/50 mixture of zucchinis and carrots, or butternut squash for a crunchier bite.  A played with some ingredients at home and here’s what I came up with:



  • 1 cup coconut milk ( any other milk would work, too)
  • 1/2 cup  peanut butter  (or any nut butter)
  • 1 tbsp minced fresh ginger
  • 2 tbsp Bragg’s Aminos sauce
  • 1 tsp minced garlic
  • 2 tbsp lime juice
  • 1 tbsp red miso
  • agave syrup to taste (optional)
  •  cayenne pepper to taste
  • 1/2 bunch basil & 2 tbsp chopped cilantro


  • 4-5 cups assorted vegetables,  cut with a vegetable peeler for long thin spaghetti-like  strips:  zucchini, carrot, butternut squash, beets, red pepper… Sprouts and red cabbage work, too.
  1. Blend all the sauce ingredients until smooth.
  2.  Toss the noodles with the sauce.
  3. Serve immediately with 1/4 of a lime and/or some peanuts, sprinkled on top (optional)

I always have quinoa leftovers. I also usually have some veggies in the fridge. Combining the two typically produces delicious entrees or side dishes. Tonight I cooked one, using my brand new Xtrema pot I bought off dr. Mercola’s website. Xtrema cookware looks sleek, is easy to clean, can be used both on the stove, in the oven or in a microwave and most importantly, it does not leak heavy metals into foods. My new pot exceeded my expectations: it heated the food evenly, nothing stuck to it,’ it kept the food warm for a while afterwards and it looked really good. I am happy to know that my new pots and pans are going to not just be pretty and cook foods well, but also contribute to my family’s health. Anyway, here’s what i made:

Yummy Quinoa Dish


Quinoa, cooked- 3 cups

Carrots, grated – 3/4 cup

Broccoli florets – 1/2  cup

Onions, diced -1 medium

Tofu, cubed – 1 cup (or use cooked chicken instead)

Zucchini, chopped -1 medium

Parsley, chopped  – 1/2 cup

Braggs Aminos 2 tbsp

Olive oil – 1/4cup

Garlic – 2 cloves, diced

Paprika to taste

Warm up 1/2 of the olive oil in the  pan. Add the onions and saute for 3 minutes. Add the  Braggs and the tofu (or chicken. ) Saute for another 4 mins, or until the tofu has a little crust. Add the remaining oil, the carrots , the parsley and the broccoli. Lower the flame, cover with the lid and let simmer for another 2 mins. Add some water, if things are getting sticky. Add the remaining veggies and let simmer for two more minutes. Mix in the  quinoa. Taste and add the  spices. Let simmer for another 2  minutes.

Image credit

I posted a salad recipe yesterday, so how about one for today, for good luck?

This salad is extra rich in calcium and manganese, because of the sesame seeds. It’s also rich in fiber, vitamin C and folic acid from broccoli. What I also love about this recipe is that it can work both as a salad and as a vegetarian side dish. It’s excellent for lunch during colder months, when a regular salad would be too cool to enjoy.





Makes 3 servings:

Mixed greens, 2 cups

Shredded carrots, 3/4 cup

Broccoli florets, 1 cup

Onion, sliced finely, 1/2 cup

Dark roasted sesame oil 3 tbsp

Sesame oil, unrefined. 5 tbsp

Brag’s amino’s 4 tbsp

Sesame seeds, 4 tbsp

optional: sprouts, 3/4 cup

optional: shitake mushrooms, 1/2 cup

Warm up the dark roasted sesame oil in a skillet. Add 2 tbsp of Bragg’s sauce. Add the onions. Stir fry them for about a minute. If using shitake mushrooms, saute them in a separate pan for about two minutes, until they reduce to about half of their size and add them to the onions.  Add the broccoli florets and about 1/4 cup of water. Stir fry for  another minute or two (the broccoli should still be crisp.) On a large plate, arrange the greens. Place the carrots and the sprouts (if using) around the plate, so that the center stays empty. Put the onion-broccoli mixture in the center. Sprinkle the sesame seeds on top. Add the unrefined sesame oil and the remaining Bragg’s. Serve immediately.

This salad also works well with cubes of tofu or cooked chicken, if you’d like to add these.

I love having a salad for lunch. Sometimes, my kid does, too. Contrary to the popular idea, salads are not “just vegetables.” My salads are a powerhouse of nutrition. While trying to make this recipe, be flexible. if you are missing an ingredient, don’t stress it. The salad turns out just fine without the celery or the beets or even the pumpkin seeds. Tomatoes are an interesting substitute for carrots and basil works instead of parsley, if indeed,  you are using tomatoes.

Here’s what my two year old and myself had today ( and I promise you a post onj how to make your kids eat veggies! 🙂

Makes about 3-4 portions:

Mixed greens or arugula, 2 cups

Shredded carrots, 3/4 cup

Beets, raw and grated 1/2 cup

Cucumber, sliced, 1 large

Celery, diced – 2 stalks

Shallots, diced, 1/4 cup

Parsley, diced 1/4 cup

Avocado, sliced – 1 medium

Chickpeas, 1 can, drained

Pumpkin seeds, roasted, 1 small cup

Tofu (or cooked chicken,) cubed, 1 small cup

Extra Virgin Olive oil, salt and papper to taste.

Lemon juice to taste (optional)


Mix all of the vegetables, except for the beets and the avocado (avocado is, technically, a fruit.) Arrange avocado slices on top and sprinkle them with lemon juice, if using it. Arrange the grated beets on top (beets tend to color other veggies red, so it’s not a visually appealing idea to mix them in.) Put the tofu or the chicken on top of the beets. Put the chickpeas on top (be creative with how you arrange them.) Sprinkle with pumpkin seeds. Put the olive oil and the salt/pepper in. Lunch is ready!

Sprouts are a well-known health food. Rich in phytochemicals (plant compounds) they strengthen our immunity against disease. Commonly available in stores, alfalfa sprouts contain saponins, which are wonderful for lowering the “bad” LDL cholesterol and for increasing the immunity by stimulating the activity of natural killer cells. The saponin content of alfalfa sprouts is 450% more than that of an unsprouted alfalfa seed. Plant estrogens, which prevent bone loss and osteoporosis are also abundant in sprouts. High antioxidant content of sprouts is said to prevent aging and certain amino acids in sprouts have been proven to fight pancreatic and colon cancers as well as leukemia. You can experiment with sprouts like alfalfa, broccoli and radish by either buying them fresh or making them at home.

This is a wonderful salad, made with alfalfa sprouts. It is sweet enough for the kids to enjoy, yet healthy enough for a really healthy mama to love.


Salad Leaves (either green mix or arugula work best) 3 cups

Cucumbers, sliced – 2 medium

Celery, sliced -2 stalks

Carrots, shredded – 1 cup

Avocado, sliced -1 large

Sprouts- 1 cup

Raisins -3/4 cup


Tahini – 1/2 cup

Hot water water 1 cup

Lemon juice of 1 whole lemon

Salt, pepper to taste

Arrange the green leaves on a large  plate, put the other vegetables on top.  Sprinkle with raisins.

For the dressing: Mix the tahini with the hot, but not boiling water. Stir really well, so that the mixture is homogeneous. Add the lemon juice and mix well. If the dressing is too sour, add a bit more tahini. Put the dressing on the salad, add salt and pepper. Serve immediately.

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