by Heather | Sep 28, 2016 | cooking, gluten free, recipies, vegan, vegetarian
Carrot French Fries
INGREDIENTS:
– 6 large carrots
– 2 tablespoons olive oil
– ½ teaspoon Celtic sea salt
INSTRUCTIONS:
– Cut each carrot into 3-inch long sections.
– Cut each section into thin sticks.
– In a large bowl toss carrot sticks with olive oil and salt.
– Spread out carrot sticks on a parchment paper lined baking sheet.
– Bake at 425° for 18-22 minutes until carrots are browned. [Credit: ElanasPantry.com]
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
by Heather | Apr 26, 2016 | vegetarian
Carrot and Cardamom Soup
Ingredients:
– 1 tablespoon coconut oil
– 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
– Kosher salt
– 1½ pounds large carrots, peeled and cut into ½-inch coins
– ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
– 1 teaspoon minced fresh ginger
– ½ teaspoon ground cardamom
– 4 cups chicken stock or Bone Broth
– ½ cup full-fat coconut milk
– freshly ground black pepper
INSTRUCTIONS:
– Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
– Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
– Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in coconut milk.
– Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste. [Credit: Ruhlman.com]
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143