Turning the table on kitchen staples: The Carrot
...Sweet and earthy in flavor, high in fiber, and an adaptable medium for myriad cooking techniques, the carrots' long life in the refrigerator crisper drawer gives an assurance that simply cannot be matched by its colleagues (looking at you, avocado). But if you’re anything like me, and easily bored by the same basic roasted or steamed side dish, here are some recipes to rescue your meals:
Low Sodium Quick Pickled Carrots
Yield: 1 pint
What do you need?
Knife
Cutting board
Jar with a lid, 1 pint
Ingredients
1⁄2 lb Carrots, julienned (aka matchsticks)
1⁄2 cup White vinegar
1⁄2 cup Apple cider vinegar or rice vinegar
1⁄2 cup Water
1⁄2 tsp Salt
1 tbsp Sugar
Optional add-ins: peppercorns, bay leaf, whole garlic cloves, sliced jalapeno, 1-2 tbsp total
Carrot Cake Energy Smoothie
What do you need?
Blender
Ingredients
1-2 medium sized Carrots
1 tsp Ginger, raw
1⁄2 medium sized banana
1⁄2 cup Yogurt, plain
1⁄2 cup Milk of preference
1⁄2 tsp Cinnamon
Pinch of Nutmeg
1 scoop Vanilla protein powder (optional)
Instructions:
1. The night before, roughly chop or break carrot and banana into bite sized pieces and place into a reusable plastic container* with ginger. Place in freezer.
2. When ready to make smoothie, take frozen container from freezer and add the contents to a blender. Add yogurt, milk, spices, and protein powder if using.
3. Blend until creamy and enjoy!
Depending on the power of you blender, you may need to chop the carrot into smaller pieces.
*I like to use 1⁄2 pint size containers from take out
Golden Carrot Breakfast Cookies
What do you need?
Box grater
Ingredients
1 cup Carrot, grated
2 T Flax seeds
6 T Water, or orange juice
3 T Maple syrup (or liquid sweetener of preference)
1⁄2 cup Nut butter
1 tsp Vanilla extract
1 1⁄2 cups Oats, quick or old-fashioned
Salt 1⁄2 tsp
1⁄2 tsp Baking powder
1 1⁄2 tsp Turmeric
1⁄2 cup Finely chopped nuts or seeds of preference
1⁄2 cup Shredded coconut or dried fruit (optional)
Instructions
1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
2. Grind the flax seeds in a spice grinder or with mortar and pestle (optional). In a small bowl, soak the flax seeds in water/juice and set aside for 10 minutes.
3. Whisk together oats, salt, baking powder and turmeric in a bowl.
4. In a large bowl add the maple syrup, nut butter, vanilla, vanilla and hydrated flax mixture. Mix until well combined.
5. Add dry ingredients, mix until incorporated.
6. Fold in carrots, nuts, and shredded coconut or dried fruit (optional) until a thick dough is formed.
7. Portion out 12 cookies onto baking sheet, flatten to 1⁄2 inch thickness and cookie shaped.
8. Bake 13-15 minutes, until lightly browned.
by MacKenzie Patton-Donnelly