5 ways to use the humble EASY AND AFFORDABLE CARROT
Nourish that immune system and up your fibre! Carrots are high in beta-carotene which our bodies convert into VITAMIN A, very important for our immune systems !
More on Vitamin A here https://www.sarahfehlberg.com.au/post/3-micronutrients-for-your-immune-system
Don't worry you don't have to scroll through mindless chatter to get to the recipes...
Would love for you to tell me which ones you tried and if you enjoyed them!
CARROT BLISS BALLS - energy bites for kids and adults!
Mix in a bowl
1 cup of oats
1 carrot finely shredded
5 Medjool Dates chopped finely
2 tablespoons of Sunflower seeds
3 tablespoons of coconut oil melted (pop jar in hot water)
Pinch of ground cinnamon
Pinch of ground ginger
6 crushed walnuts
Honey to taste
Once combined and sticky roll into balls and cover with desiccated coconut
a great one for the kids to make with you and to have in the fridge for an afternoon pick me up - tastes like a carrot cake!
Save these ingredients and make a chia pudding! Great breakfast boost or mid morning snack!
2. CHIA PUDDING CARROT CAKE
this recipe makes one chia pudding - so if you'd like to make more for the family, just double, triple the mix..you get the gist..
Combine in a container that has a lid for placing this in the fridge overnight
If you are doing for whole family you can do in individual jars
1 cup of milk - I alternate between Coconut and Soy and recently trying hazelnut - the options are limitless!
1 small carrot shredded
Sprinkle of Cinnamon
1/2 a teaspoon of ground ginger
handful of crushed walnuts
honey to taste
3 table spoons of chia seeds
Mix really well and make sure it all looks very covered in liquid - the chia tend to soak it all up if you are leaving overnight. Its usually better if you do leave it overnight - you can also add this mix to overnight oats to jazz them up a bit! - If its "stiff" in the morning, pop some warm-ish water in and mix around to loosen.
3. CARROT & GINGER SOUP - (serves 4 small bowls)
8 carrots chopped roughly
Parsley to taste
1 piece of garlic
3cm knob of real ginger - finely chopped (you can cheat and use 1 tsp of ground if you want)
1 can coconut milk
Salt & pepper to taste
Saute onion, garlic and parsley in the pan you are using with olive oil for a minute or two till onion softens
Throw in the carrots and ginger and coconut milk - add 500ml of water here
Bring to the boil - once all the carrots are soft you can blend the soup up and serve with fresh parsley on top - its SO EASY! - If I feel a cold coming on I usually add some chilli and extra ginger to get that zing on! - depends on how you feel- go with it!
If you want it to be thicker and you have the veg - sweet potato also goes well in it
Corriander also goes really well with carrot if you are a fan!
If you want to get fancy roasted walnuts or pine nuts are excellent on the top too!
HINT ** Lime and Chilli to this Dish makes it like a Thai curry taste
4. CHUCK IT IN THE OVEN CARROT, GOATS FETTA AND WALNUT BAKE
Literally - chuck it all together!
Carrots - fancy ones are nice, but the stock standard work a treat too
Drizzle with olive oil, salt and pepper
throw on some goats cheese chunks and walnuts to suit ! You can also add beetroot chips next to the carrots as beets and carrots go so well together! - sometimes I drizzle honey over it too
Bake in oven on 180 degrees until carrots are edible and soft, goats cheese will go brown but trust me baked with carrots walnuts and honey is DIVINE!
5. CARROT FRITTERS FOR LUNCH, LEFTOVER SNACKS, DINNER OR BREAKFAST!
Servings 10-12 depending on size you make
150grams of Chickpea flour
1 cup of grated carrot
6 spring onions
Pinch of Corriander fresh
1 teaspoon of each of the following
Salt, Cumin, Ground corriander, ground turmeric, cayenne pepper
Mix all together in a bowl until combined, if you find its too dry add another egg - if you are vegan you can do a chia egg - (its 1 tablespoon of chia and 3 tablespoons of water, wait a bit till it forms a goey consistency and vala!)
Heat 1cm oil in fry pan and fry fritter mixture by the spoonful until golden brown.
You can serve this with fresh greens and corriander, basil even, it also goes well with any type of yoghurt
Enjoy for breakfast, lunch, dinner or snacks!
and there you have it - 5 ways to use Carrot!
Love Sarah x