What is simple, colorful, flavorsome and used in cooking & baking?

What is simple, colorful, flavorsome and used in cooking & baking?

The Stunning Carrot!

Do you see carrots as a hero vegetable?   You could say they have super powers yet how would you know without a label to tell you.  What a shame, if carrots did come with a nutrition label PLUS marketing messages here is what I think you would see;


Carrots are a good source of vitamins and minerals!
Carrots are extremely low in fat!
Carrots are a component of a healthy diet.

 

Now turn the carrot over and lets see what is on the back panel:

The nutrition facts for two small-to-medium raw carrots (100 grams) are:

  • Calories:                 41
  • Water:                    88%
  • Protein:                  0.9 grams
    • Carbs:          9.6 grams
    • Sugar:          4.7 grams
  • Fiber:                     2.8 grams
  • Fat:                        0.2 grams

    Carbs
    in the form of – starch and sugars
    Sugar in the form of sucrose and glucose
    Fiber in the form of pectin { a soluble fibre} and cellulose, hemicellulose, and lignin {insoluble fibre}@
    @Soluble fibre helps lower blood sugar levels by slowing down your digestion of sugar and starch.
    Insoluble fibre helps reduce constipation

And the vitamin and mineral content is also worthy of mention, look at all you get in just two carrots!

Vitamin A promotes good vision and is important for growth, development, and immune function
Biotin: A B vitamin plays an important role in fat and protein metabolism
Vitamin K1 important for blood coagulation
Potassium important for blood pressure control
Vitamin B6 involved in the conversion of food into energy


W
ould agree, carrots are a rather good vegetable to have on hand.

However, I don’t think there are enough recipes that allow carrots to show off.  Carrots are still seen as things to hold dip, add to recipes for flavour, used as a side dish, but never as the star of its own show.    What if there was a recipe that allow the humble carrot to be the star.  I recently found such a recipe – Carrot Sung Choi  Boa.  The recipe was perfect for a party I  hosted over the weekend.  The guests loved it, I loved it and my husband loved it.  I know you will love it too, so I have included the recipe here for you!

Now that you know what a kick *** vegetable carrots are, will you use them more in your daily cooking?  Maybe you need some ideas to help your own creative juices going – here are some ways I use carrots:

  • Roasted whole to be use as a side dish or for salads
  • Grated, to be added to any thing like meat loaf, pasta sauce, and salads (adding fibre ).
  • Cut into different shapes for different uses – coins, baton (carrot sticks), spiral (for noodles), thin match sticks, diced (mirepoix) for stocks and stews.
  • Healthy snack.
  • You can turn them into soup, dips, or juice, bake into a cake, turn into fritter, or plant-based filling for Sung Choi Bao
    Stunning Carrot Sung Choi Bao

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes

    Category: Vegan Dinner Option

    Cuisine: Chineese

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    Stunning Carrot Sung Choi Bao

    I discovered this recipe while looking for a menu item for a party. The original recipe I came across was by Jacqueline Alwill from her website The Brown Paper Bag. The photo I used here is also from that same website.

    The changes I made were to swap out the quinoa for cauliflower and broccoli rice with minced mushrooms added.

    The Topping was changed from peanuts to hemp and sesame seeds in an effort to keep this nut free.

    Ingredients

    • 2 teaspoons coconut oil
    • 4 cloves garlic, peeled and sliced
    • 2 cups (400g) carrot, grated
    • 1 ½ cups (300g) cooked cauliflower and broccoli rice ( original recipe used the same amount of cooked quinoa)
    • ¼ cup water
    • 1 red or green chilies, finely chopped (for less heat, remove the seeds)
    • 1 tablespoon sesame oil
    • 2-3 tablespoons tamari
    • 4 Asian shallots, finely chopped
    • 1/2 cup (100g) fresh Shiitake mushrooms, thinly sliced
    • ¼ – ½ bunch coriander, leaves and stalks finely chopped
    • 1/4 cup mixture of hemp seeds and toasted sesame seeds
    • Lettuce leaves - iceberg is the best option. Alternatively you could use romaine (Cos)

    Instructions

    • Heat coconut oil in a large fry pan or wok, and sliced garlic and saute for 30seconds.
    • Add carrot and cauliflower, broccoli and mushroom mixture and cook for 4 minutes.
    • Add water, sesame oil and tamari and cook a further 4 minutes.
    • Next, add chopped shallots and coriander and cook for 3 minutes.
    • Serve hot with lettuce leaves, extra chili and garnish with hemp seeds and toasted sesame seeds.

    Notes

    I did makes some changes:

    1. I changed the quinoa out for a mix of cauliflower and broccoli rice. To that mixture I added finely minced mushrooms.

    2. I opted to change the crushed peanuts for Hemp Seeds and Toasted sesame seeds. Very nice and great if you are going NUT free.

    https://warmlynourished.com/what-is-simple-colorful-flavorsome-and-used-in-cooking-baking/

  • Or use with other left over vegetables, like cherry tomatoes and zucchini and create a whole meal like I did after my party.
    I was left over veggies - Now I am a main meal

    Am I going to be a soup, pasta sauce, or…..

     

    I turn 500 grams carrots + one onion + garlic + 2 zucchinis + 300g of cherry tomatoes and 1 tin of chickpeas into a vegetable tagine. All  vegetables were saved from going to waste!

    Pantry creation

    Stunning vegetables saved from going to waste!

 

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Black bean Burger that will rock your taste buds! New recipe from Patricia of Warmly Nourished.

Oh Yes A Black Bean Burger! New recipe from Patricia of Warmly Nourished

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: lunch

Cuisine: causual dining

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Oh Yes A Black Bean Burger!  New recipe from Patricia of Warmly Nourished

Making a burger with black beans is so easy and so yummy. If you don't want to serve them as a burger, you could use them as a base for a salad, or as a wrap. I am sure you will think of so many ideas to create meal ideas. They also make a great addition as a lunch box meal for kids and adults - can can be eaten cold.

Ingredients

  • • Two X 400 g (14-ounce) cans black beans, drained and rinsed. Or cook your own.
  • • 1/2 red onion, diced
  • • 1-2 cloves garlic minced
  • • 2 carrots grated or the equivalent of 1 cup
  • • 2 jalapeno peppers, diced (seeds removed if heat is an issue for you)
  • • 1 cup fresh chopped herbs. This can be one herb or a combination of herbs. I use fresh coriander (cilantro), chopped plus fresh chives and fresh parsley. As long as it equals one cup.
  • • 1 teaspoon sea salt
  • • ¼ to 1/2 teaspoon cayenne powder (optional but nice if you like spicy heat)
  • • ½ teaspoon cumin
  • • 2 tablespoons whole chia seeds + 6 tablespoons water (to create a gel, mix together and allow to set for 5 to 10 minutes).
  • • ¾ cup brown rice flour
  • • 1 cup cooked quinoa (cook ½ cup dried)
  • • ¼ cup olive oil

Instructions

  • Preheat oven to 180 C (350 F)
  • Line baking trays with parchment paper, unbleached if possible.
  • In a food processor or Thermomix, add cooked black beans, olive oil, salt, cumin, cayenne, and blend until a rough chunky paste forms. Be careful not to over blend or it will be to wet.
  • Transfer the mixture to a large mixing bowl. Add in minced garlic, diced onions, diced jalapeno peppers, pre-cooked quinoa, brown rice flour, and chia seed gel/egg re placer. Mix well.
  • At this stage I normally place the mixture in the fridge to allow it rest and firm up a bit, around 20 to 30 minutes or longer. I do this with meat burgers/and meatballs as well.
  • When you are ready, using your hands, form round patties, in a size that is easy to manage = I keep mine between 80 and 90 grams. Place on the baking tray. Be careful not to crowd the burgers.
  • Place the formed burgers on a baking sheet lined with parchment paper and bake for 30 minutes, then turning the burgers over, and continue to bake for 10 to 12 minutes more.
  • Top with your favorite burger toppings and enjoy on a bun or lettuce wrap, or as a topping for a salad.

Notes

These burgers are great to do when you have some left over cooked quinoa, great way to use up leftovers while creating a whole new menu item. They can be frozen, for about 6 months. Make a great base for a salad.

https://warmlynourished.com/black-bean-burger-that-will-rock-your-taste-buds-new-recipe-from-patricia-of-warmly-nourished/

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Sunflower Seed Falafel

Sunflower Seed Falafel

This recipe was inspired by my research into selenium and the desire to ensure I was consuming a diet rich in this mineral.  Normally, Falafel is made with Chickpeas, which are lovely also, and fried.  This recipe replaces the chickpeas and you bake it in the oven, tasty and healthy too – #REAL #FOOD.

Ivy's Baby Shower

Sunflower Seed Falafel

 

Sunflower Seed Falafel

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

4 serves

I love this recipe as do most of the people I have introduced to it. You serve them as part of a brunch, lunch, dinner or finger food for a party. They are easy to make and freeze well. I love that you bake these in the oven instead of frying.

I hope you enjoy!

Ingredients

  • Ingredients for Falafel
  • 75 g (1/2 cup) sunflower seeds
  • 80 g (1/2 cup) macadamia nuts
  • 1 tablespoon organic nut butter, softened, can use almond butter, cashew nut, combination like Almond/brazil /cashew (ABC)
  • 2 tablespoons basil leaves, chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoon chopped coriander leaves
  • 2 tablespoons chopped red capsicum
  • 1 garlic clove, minced
  • 1/4 shallot, chopped (green onion)
  • pinch of Celtic sea salt
  • 80 g (1/2 cup) sesame seeds, for coating
  • Lettuce leaf, to serve and serve with Tahini dipping sauce
  • Tahini dipping sauce
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey or REAL maple syrup
  • pinch of Celtic sea salt

Instructions

  • Make it like so....
  • Preheat the oven to 220°C and line a baking tray with baking paper.
  • To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
  • Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended (yet still with texture).
  • Use your hands to shape into round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
  • Serve in a lettuce leaf and dress with the tahini dipping sauce.

Notes

Sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.

Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron, a good source of Methionine, which aids in liver detoxification, one of the best sources of calcium and is high in vitamin E vitamins B1, B2, B3, B5 and B15.

https://warmlynourished.com/sunflower-seed-falafel/

 

 

Asparagus and Pea Risotto

Asparagus and Pea Risotto

Wonderful Spring Vegetable, easy to prepare and wonderful to eat.

Asparagus and Pea Risotto

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 4

Asparagus and Pea Risotto

Spring is in the air and the markets are full of wonderful Asparagus! Asparagus is versatile and goes well with peas and arborio rice - which is why I created this dish, Asparagus and Pea Risotto.

You can also enjoy it in a number of other ways... wonderful grilled and added to salads, blanched and served with poached eggs or just on its own with a pinch of salt and little extra virgin olive oil.

Ingredients

  • • 6 cups vegetable stock, homemade if possible + the woody ends of the asparagus
  • • 1/4 cup olive oil + 2 tablespoon organic butter (half the olive oil and half the butter will be
  • used to cook the rice and the other half will be used to finish the dish).
  • • 1 small onion or French eshallots (look like small brown onions), finely chopped
  • • 1 cup Arborio rice
  • • 1/2 cup dry white wine
  • • 1 bunch asparagus, trimmed, stalks cut into 2 cm lengths (1 inch) and add the woody ends
  • to the stock.
  • • 1 cup fresh or thawed frozen peas
  • • 1 tablespoon grated lemon zest, plus more for garnish
  • • 1 tablespoons fresh lemon juice
  • • 1 cup chopped fresh flat-leaf parsley leaves
  • • 1/4 cup finely grated Parmesan cheese, plus more for serving
  • • Coarse salt and freshly ground pepper

Instructions

  • • Bring stock to a simmer in a medium saucepan.
  • • In another saucepan, heat 2 tablespoons oil + the 1 tablespoon of butter over medium heat.
  • Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until
  • edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock
  • and stirring until liquid is creamy and rice is al dente, about 20 minutes total (you may not
  • need to add all the stock). Add asparagus and peas with the last addition of stock. Allow to
  • cook for 2 minutes - risotto is done.
  • • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2
  • tablespoons oil+ 1 tablespoon butter. Season with salt and pepper. Serve immediately with
  • additional cheese and lemon zest.

Notes

Health Benefits of Asparagus 1. It contains glutathione, a potent antioxidant, well known for it’s detoxifying properties; liver and kidney 2. It is rated as an excellent source of fiber, folate, Vit E, B1, B2,K copper and selenium. 3. Is a natural diuretic – a beneficial food for those with high blood pressure and other heart-related conditions. 4. It contains inulin – a prebiotic which helps support the beneficial bacteria in our gut.

https://warmlynourished.com/asparagus-pea-risotto/

Kale, Apple and Shiitake Salad with Pecans

Kale, Apple and Shiitake Salad with Pecans

Great salad, and good for your liver too.

Great salad, and good for your liver too.

Kale, Apple and Shiitake Salad with Pecans

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The combination of these ingredients really awaken your taste buds; trust me you will want to make this recipe over and over. You could change out the apple for pear or peach when they come into season. The pecans can also be changed for walnuts, hazelnuts or even almonds. Have fun making this salad it's a winner.

Ingredients

  • • 1/3 cup extra virgin olive oil
  • • 1 cup sliced shiitake mushrooms (fresh)
  • • 1/4 cup apple cider vinegar
  • • 1/4 cup pure maple syrup
  • • 1/4 teaspoon salt
  • • 1/4 teaspoon ground black pepper
  • • 1 small head radicchio, ( or Romaine) shredded
  • • 1 (250 g) bunch kale, stems discarded, leaves shredded
  • • 2 apples both Fuji and Jazz are good choices - sliced into thin matchsticks
  • • ½ to ¾ cup pecans, lightly toasted and roughly chopped

Instructions

  • Make it like so….
  • 1. With the kale, as well as shredding the leaves, put a little olive oil on your hands and give the kale a nice rub. This will break down the tough leaves and make them much nicer to eat!
  • 2. Combine the olive oil and mushrooms in a small saucepan over medium heat. Cook, stirring frequently, until mushrooms are golden – remove from pan. Add the apple cider vinegar, maple syrup, salt and pepper to the same pan and whisk well.
  • 3. Combine the radicchio (or Romaine), kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed.

Notes

Health benefits of Kale

• The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.

• Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.

• Kale is now recognized as providing comprehensive support for the body's detoxification system. New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level.

• Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Source: http://www.whfoods.com

https://warmlynourished.com/kale-apple-shiitake-salad-peacans/

 

Vegetarian Mexican Stuffed Zucchini

Vegetarian Mexican Stuffed Zucchini

 vegetarian-mexican-stuffed-zucchini

Vegetarian Mexican Stuffed Zucchini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Serving Size: 2 halves

Using great ingredients you can create a truly fun way to have stuffed zucchini Mexican Style!

Ingredients

  • • 2 large zucchini OR 3 medium
  • • 1 tbsp. coconut oil OR Avocado oil
  • • 2 cloves garlic, minced
  • • ½ large red onion finely diced
  • • ½ red capsicum (bell pepper)
  • • 1 tbsp. chili powder
  • • 2 tsp. ground cumin
  • • 1 tsp. cinnamon
  • • 400g organic black beans (cooked) or Canned drained and rinsed
  • • 1 cob of organic corn, kernels removed from cob (or 1/2 cup frozen corn)
  • • 2 green chilies, I use jalapeño, seeded and diced ( or if you like heat, leave the seeds)
  • • 400g chopped tomato (choose organic and BPA free cans) OR use 2 diced fresh tomatoes
  • • 1 cup grated cheddar cheese or if you can find a Mexican blend cheese, divided
  • • Salt and pepper to taste
  • • Fresh coriander and lime wedges for serving. If you have hot sauce you may want to add that too.

Instructions

  • Make it like so...
  • • Preheat oven to 220 C.
  • • Slice each zucchini in half lengthwise, and scoop out the inside. Keep the insides and add it in with the black beans.
  • • In a large skillet over medium-high heat melt the oil and add onion, and cook until the onion becomes translucent, then add in the garlic and cook for 30 sec before adding in the spices - chili powder, ground cumin, and cinnamon). Cook until fragrant, about 1 minute, stirring often.
  • • Next stir in the black beans, corn, zucchini from the inside and jalapeños and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the pan and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
  • • Fill each zucchini half with the black bean mixture and top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 10-15 minutes, or until the tops are browned. Serve with chopped coriander and lime wedges.
  • Enjoy!

Notes

Health Benefits of Zucchini (summer Squash)

Blood Sugar Benefits - Metabolism of sugar in the body requires ample presence of many B-complex vitamins, and most of these B-complex vitamins are found in valuable amounts in summer squash. Included are the B-vitamins folate, B6, B1, B2, B3, and choline.

Anti-Inflammatory Benefits - The presence of omega-3 fats in the seeds of summer squash, the presence of anti-inflammatory carotenoids like lutein, zeaxanthin and beta-carotene, and the presence of anti-inflammatory polysaccharides like homogalacturonan make this vegetable a natural choice for protection against unwanted inflammation.

Source: http://whfoods.org/

https://warmlynourished.com/vegetarian-mexican-stuffed-zucchini/