Fresh grated carrots, hand chopped nuts, thick and sweet cream cheese frosting.
1 t. salt 1 t. baking powder 1 c. chocolate chips 2 c. raw oats 1.5 c. crispy rice cereal 1/2 c.
fresh grated carrot
Not exact matches
FOR THE FILLING 4 cups chicken broth 3
carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly
grated nutmeg, to taste 1/2 cup minced
fresh parsley leaves
I used
fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery,
grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
1 1/2 pounds
carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons
grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
2 - 3C
Grated Carrots 1 - 2C
Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup
Fresh mint to garnish
2 tablespoons olive oil 1 medium red onion, chopped 2 medium
carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup
grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
For toppings: coarsely
grated carrots, sliced peppers, cucumber spears, chopped avocado,
fresh mint leaves, cilantro, lime wedges
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small
carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of
fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream *
grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
It can be pureed fruit,
fresh or frozen berries,
grated or pureed vegetables like
carrots or pumpkin.
Simple sliced
carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with
fresh grated orange peel, orange juice, honey, ginger and a bit of butter.
This looks so
fresh with the
grated carrot in there.
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and
grated 1
carrot, peeled and
grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
Other possible additions include minced
fresh ginger (added with the onions),
grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).
1 Tbsp avocado oil 1 large
carrot, finely chopped 1 medium onion, finely chopped 1 tsp
grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon
fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium
carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2
carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons
fresh ginger,
grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams
grated peeled
carrots (from about 5 - 6 large
carrots) 2 inches
fresh old ginger, finely
grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup)
carrot, chopped — 1 medium apple, peeled and
grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
You can add or substitute other
fresh vegetables; radishes, spinach, or
grated carrot go particularly well here.
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish
I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of
grated raw vegetables;
carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional
fresh herbs like chervil and tarragon tossed in as well.
2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7 cups
carrots (6 medium size
carrots) or beetroot 15 g / 1,5 tbsp
grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp
fresh grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
Even easier is using pre
grated carrots, but make sure they're
fresh and not dried out.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (
grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
When it starts to sizzle, add coarsely
grated carrot and chopped
fresh rosemary.
The batter for this cake is loaded with
grated carrots, a little unsweetened dried coconut, and just enough cinnamon and
grated fresh ginger to add the perfect warm depth.
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful
fresh mint leaves, roughly chopped 1 handful
fresh cilantro, roughly chopped 2 medium
carrots, peeled and
grated
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2
Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped
Fresh Parsley
Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped
fresh parsley 1 medium
carrot, peeled and
grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon sea salt 1/4 teaspoon black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
A 6 ingredient sandwich made with creamy hummus,
fresh tomato, sliced avocado,
grated carrot, and
fresh sprouts all on a roll.
1 small or 1/2 of medium onion 1 small celery stalk 1 small
carrot 1/2 cup ketchup 1/4 cup milk 1 egg 2 tablespoons
grated parmesan 1 large garlic clove, pressed 2 teaspoon parsley, minced 1 teaspoon basil, minced 1/2 teaspoon
fresh oregano, minced
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp
fresh ginger,
grated 1 large apple, peeled & chopped 1.5 pounds
carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste
1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded
carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp
grated fresh ginger
Fresh grated cauliflower, or Trader Joe's frozen, is quickly stir fried with some chopped carrots (fresh), peas (frozen), onions, garlic, ginger, sesame oil, Tamari (or soy sauce) and a wee bit of oyster s
Fresh grated cauliflower, or Trader Joe's frozen, is quickly stir fried with some chopped
carrots (
fresh), peas (frozen), onions, garlic, ginger, sesame oil, Tamari (or soy sauce) and a wee bit of oyster s
fresh), peas (frozen), onions, garlic, ginger, sesame oil, Tamari (or soy sauce) and a wee bit of oyster sauce.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon
fresh lime juice 2 medium cooked beets,
grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium
carrot,
grated on the large holes of a box grater (about 1/2 cup) 1
fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped
fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
I just made yourr
carrot banana bread recipe, the recipe called for ginger but didn't say
fresh or powdered so I
grated fresh, also the recipe saod to mix the flour, baking powder and things togethwr but said to sift them all together and I wasn't sure if you meany sift the coconut and nuts too so I jist miced everything together without sifting, if it doesn't rise as high I will know for next time
Salad topping suggestions: Bean sprouts Chopped peanuts
Grated carrot Scallions Chopped cilantro
Fresh mint leaves, torn
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large
carrots, peeled and sliced 1 teaspoon
fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
There are times when you need to buy whole
carrots and
grate them
fresh, however there are other instances when using pre-shredded
carrots compliment the recipe better, such as in this case.
«Pare off some of the crust of the manchet - bread, and
grate off half as much of the rest as there is of the root, which must also be
grated: then take half a pint of
fresh cream or new milk, half a pound of
fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the
grated bread and
carrot with near half a pound of sugar, and a little salt, some
grated nutmeg and beaten spice; and pour all into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»
2 medium kohlrabi, peeled 2 medium
carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons
fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon
grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3
carrots, peeled and diced 1 tablespoon finely
grated or minced
fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup
grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons
fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
INGREDIENTS 250g firm tofu 500g daikon or zucchini or
carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp
fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp
fresh ginger
grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
1 large onion, chopped 1 tablespoon olive oil 1 large
carrot, chopped 1/3 inch
fresh ginger,
grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato juice 1/3 cup roasted peanuts
1/4 red cabbage, finely shredded 1 large
carrot,
grated 1 cooked beet,
grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped
fresh mint
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste
grated zest of 1 lime 1 small hot
fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped
carrots Juice of 1 lime chopped
fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
ingredients MUSHROOM STOCK: 1
carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1
fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly
grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly
grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
sweetened condensed milk 1/4 cup
carrot,
grated 3 green onions, thinly sliced Salt and freshly ground black pepper, to taste 2 ripe,
Fresh California Avocados, seeded, peeled, and chopped into cubes