Ingredients: 12 ounces wild salmon sea salt 4 large collard green leaves 2 tablespoons Tahini dressing (recipe below) 2
cups grated carrots 1/4 cup sliced red onion 1/2 avocado sliced
1 1/2 tablespoons raw apple cider vinegar 2 small cloves garlic, minced 2
cups grated carrots 3/4 red apple, diced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon honey 1 1/2 tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped lettuce of your choice
2
cups grated carrots (I just washed and peeled a bunch of carrots and threw them in my food processor to shred them up and then measured out 2 cups for this recipe)
Depending on how much you'd like to make, strain 1 — 2 cups of plain yogurt and 2 — 3
cups grated carrots separately.
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2
cups grated carrots
Ingredients: 4 eggs 2 teaspoons baking powder 2 cups sugar 1 cup pecans, chopped 4
cups grated carrots 1 cup vegetable oil 2 cup flour 2 teaspoons baking soda 2 teaspoons cinnamon
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1
cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
1/4 cup rolled oats 1/2 cup water 1/2
cup grated carrot 1/4 cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanilla
1 Cup All - purpose Flour 1 Cup White Farro Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 2 Large Eggs At Room Temperature 1/2 Cup Olive Oil 1/2 Cup Fat Free Greek Yogurt 1 Cup Grated Zucchini 1
Cup Grated Carrots 1 Cup Chopped, Lightly Toasted Walnuts
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Dinner (446 calories) • 1 serving Stuffed Delicata Squash • 2 cups mixed greens • 1/4
cup grated carrot Top greens with carrot and drizzle with 1 Tbsp.
lean ground beef (or ground turkey or chicken) 1/4
cup grated carrots 1/4 cup chopped scallions 1/2 tsp.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2
cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
Lunch (348 calories) • 3 Tomato - Cheddar Cheese Toasts • 2 cups mixed greens • 1/2 cup cucumber slices • 1/4
cup grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.
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.)
1 cup sweet onion, diced 4 cloves garlic, minced 1
cup grated carrot (about 1 large) 1 1/2 cups grated zucchini (about 1 medium) 3 cups chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt + pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup sunflower seeds (shelled and ground)
For the Indian Carrot, Apple and Ginger pudding / halwa 1 1/4
cup grated carrot (one medium carrot) 1 cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level low.
For Donuts: 2 cup all - purpose flour 1/2 cup cake flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1/4 teaspoon ground ginger 1/2 stick butter, cold and cut into cubes 2 eggs 1 cup plain Greek yogurt 2 teaspoon vanilla extract 2
cups grated carrot 1/4 cup chopped walnuts
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1
cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Lunch (348 calories) • 3 Tomato - Cheddar Cheese Toasts • 2 cups mixed greens • 1/2 cup cucumber slices • 1/4
cup grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.
4 eggs 1 1/3 cups vegetable oil 2 cups white sugar 2 cups flour 2 teaspoons each baking powder and baking soda 1 teaspoon each cinnamon, allspice and nutmeg 3
cups grated carrot 1 cup each chopped walnuts and chocolate chips 2 two - finger pinches Bitterman's Chocolate Fleur de Sel
1 ripe banana 2 organic eggs (or 2 tbsp chia seeds / flax meal + 6 tbsp water) 3 tbsp melted coconut oil (or very mild olive oil) 2 tbsp honey (or maple syrup) 2/3
cup grated carrot 2/3 cup grated zucchini
1 cup uncooked green lentils 3 cups vegetable broth or water 1/2 cup walnuts, chopped and toasted 1/2 cup sunflower seeds, toasted 3 tbsp flax seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced onion 3 cloves garlic, minced 1 cup diced celery 1
cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2 tsp fresh thyme (or 1 tsp dried thyme) salt & pepper, to taste red pepper flakes, to taste
4 cups cooked brown rice 1
cup grated carrot 2 cups spinach leaves or other greens 2 cups broccoli florets 2 cups cauliflower florets 1 pkg (250g) firm tofu, cubed 1/2 cup toasted almonds
D.I.Y. Materials 1 cup canned pumpkin 1/2 cup unsweetened plain applesauce 1
cup grated carrots 2 cups brown rice flour 1/2 cup uncooked oatmeal 1/4 cup brown rice flour for...
Not exact matches
When measuring the
grated carrots place them loosely in the measuring
cup - do NOT pack them in.
2 pounds purple
carrots, or other variety,
grated 1/4
cup dried cranberries 1/4
cup toasted pecans or walnuts
Soup 2 tablespoons olive oil 2 pounds
carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or
grated ginger, or more to taste (it could easily be doubled) 4
cups vegetable broth 1/4
cup white miso paste, or more to taste
4
cups pregrated
carrots (or about 8 medium - size
carrots,
grated) 3/4
cup chopped dried figs 1/2
cup chopped green onions (about 4 onions) 2 Tbs.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2
cups shredded cooked chicken 4 large whole - wheat tortillas 1 small
carrot,
grated 1/2 medium zucchini,
grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar,
grated (about 1
cup)
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
2 medium - size
carrots, peeled 2 bunches green onions (about 16) 1
cup instant polenta 2
cups purchased pregrated
carrots (or 4 medium - size
carrots,
grated) 1
cup frozen green peas, thawed 1/4
cup grated Parmesan cheese 2 Tbs.
vanilla extract 4 large eggs 3
cups coarsely
grated carrots (can be shredded in food processor), from about 6
carrots 1 20 - oz.
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 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.
4 tablespoons butter 1
cup diced
carrots 1
cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4
cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly
grated ginger 2 large eggs 4 green onions, chopped
YOU»LL NEED: 1 Tbsp finely
grated carrot; 1/4 tsp finely
grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2
cup purple cabbage; 3/4
cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2
cup broccoli florets; 1/4
cup shredded
carrots.
Lentils 1
cup green lentils, rinsed (make sure to pick through for little rocks) 3
cups water 1 tbsp olive oil 1/2 white onion, minced 1
carrot,
grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4
cup of the bbq sauce
3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1
carrot — peeled & chopped 2 cloves of garlic — minced 8
cups chicken broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano —
Grated -LCB- for garnish -RCB-
Salad: 1 medium cabbage, cored and thinly sliced (about 8
cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium
carrots, peeled and coarsely
grated (about 2 1/2
cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar,
grated (about 1
cup) 1/2
cup chopped toasted walnuts
:) 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.
1
cup vanilla (or plain) brown rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2
grated apple (added after blending the above) 1 large
grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia nuts (also added after)
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
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 2 tablespoons olive oil 1/2 onion, chopped 2
carrots,
grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2
cups cooked rice (white or brown; from about 1/2
cup uncooked) 4 eggs, beaten 1
cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
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
canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4
cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4
cup frozen peas and
carrots, defrosted (I used 1/2
cup frozen peas and about 1/2
cup freshly
grated carrot) 1 Tbsp.
1 - 2
cups of brown rice (you'll have extra) 1/2 head broccoli 1
cup chickpeas 1/2 purple onion, diced 1
grated carrot 1 clove garlic 1/4
cup ground flaxseeds 1/4
cup hemp seeds 1 avocado 1/2
cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
1/2 a large 500g pot of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut flour 1/4
cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small
grated carrots (added after blending the above)