They may taste like a decadent treat, but they still pack a nutritious punch
from the sweet carrots.
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse
from the Dr. Oz show: four
carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large
sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
From toy breeds to large dogs, Blue Buffalo nourishes your fur - babies with premium, protein - rich meat, hearty whole grains and complex carbs — barley, oats and brow rice — and healthy garden fruits and veggies, including
sweet potatoes, whole
carrots and garlic.
Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the
sweet potatoes and
carrots — all you need to do for these is remove the rosemary stalks
from the mix.
It's such a delicious salad, filled with an amazing array of fresh flavours
from sweet pomegranates, to juicy orange slices, crunchy
carrot slithers and a great mix of herbs and spices.
I've been making big batches of
sweet potato and
carrot chunks, along with batches of quinoa with tahini,
from your fab Heathly Eating on the Go lunch bowl recipe and these last for the five day working week, which is great.
The combination of lemon and ginger gives each sip an awesomely tangy kick, while the kale adds a nicely savoury touch that stops the
carrot and orange
from becoming overly
sweet.
1 kg pumpkin, cut into large cubes 2 — 3
carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2
sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
I love the addition of
carrots; I think their sweetness could help me bridge the gap
from sweet to savory:).
No. 3 Piquant Harissa
from Morocco contains hot peppers,
sweet peppers,
carrots, vegetable oil, salt, caraway, coriander and garlic.
The moods change
from bite to bite —
sweet carrots, bright grassy kale, deep earthy beets.
We made 3 massive chickpea cutlets
from Veganomicon (http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/), Caulipots (From Apetite For Reduction), loads of roast potatoes, steamed veg, carrot and sweet -LSB-
from Veganomicon (http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/), Caulipots (
From Apetite For Reduction), loads of roast potatoes, steamed veg, carrot and sweet -LSB-
From Apetite For Reduction), loads of roast potatoes, steamed veg,
carrot and
sweet -LSB-...]
We got a bunch of beautifully
sweet little
carrots from the C.S.A., and
carrot cake is Harrison's favorite dessert, so... it seemed logical.
This dish gets all the flavor and nutrients
from eggplant,
carrots,
sweet potatoes, ginger, and a blend of Moroccan inspired spices.
They're moist, two - bite wonders, slightly
sweet and chewy
from the
carrot and topped with a generous swirl of tangy cream cheese whipped cream.
Smoky
sweet potato soup is made with
sweet potatoes and
carrots, which provide beta - carotene, which keeps you looking radiant - and it's perfectly smoky
from the smoked paprika and chorizo
Chelsea, if you love
carrot cake that's not too
sweet then you should try the
carrot cake recipe
from the Green Kitchen
Sweets app.
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice
from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded
carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very
sweet)
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one
from Stonehouse 27 which is a great combination of
sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium
carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops
from 1 bunch of green onions / scallions, cut to approximately same length as
carrots and peppers * 12 oz.
The moisture comes
from the shredded
sweet potato,
carrot and apple.
But
from the first fork full, I knew I had to share this «recipe» with you: the rosemary complements the
sweet potatoes deliciously, and the grated
carrot adds just the right amount of interesting texture.
It isn't too
sweet, and it has a moist, dense texture
from the
carrots and pineapple.
This creamy Thai - inspired soup
from Oh She Glows Everyday is made with a luscious blend of
carrots and
sweet potatoes, seasoned up with spicy red curry paste and topped off with savory roasted tamari almonds!
6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1
sweet potato —
carrots and rutabagas are on the list for next time) 3 tablespoons olive oil Leaves
from 4 sprigs of fresh thyme Salt and pepper
A satisfying soup that gets its golden - orange color
from sweet potatoes and
carrots, this will warm you throughout the fall and winter.
I tried my burger plain and found it mildly
sweet from the
carrots and onion.
This paleo pad thai is made with
sweet potato and
carrot «noodles» and then topped with a delicious sunflower butter sauce and colorful toppings like egg strips, red cabbage, sprouts, bell pepper, cilantro, black sesame seeds, and sprouted sunflower seeds
from Nuts.com.
* This soup gets a hint of sweetness
from the
carrots and onions, but if you prefer a slightly
sweeter soup you can add a touch of honey * Roasted garlic will add an additional depth of flavor and sweetness, if you have time to prepare.
You also get your fill of veggies
from the broccoli,
sweet potato, and
carrots, and a boost
from the super spices of cardamom, cinnamon, and turmeric.
Start by getting out your
sweet potato chunks, baby
carrots and diced onions
from Iceland Foods.
The rest were scraps
from the fridge — brown rice,
sweet potato, &
carrots.
1 large
sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large
carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water
from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
A little spice
from the horseradish, a little
sweet from the
carrots, a little zest
from the miracle whip.
This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam and jetsam — simmering on the stove, imbued with the health of winter plants like onion, garlic,
carrots, celery, fennel, mushrooms, potatoes, squash,
sweet potatoes, cabbage, kale, and a few destitute peas
from the hinterlands of the freezer.
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2
carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice
from half of a fresh lemon 1 to 2 tablespoons soy sauce
I was surprised to discover that Asian Russians make a kind of salsa
from sweet and hot red peppers, tomatoes, garlic, salt, and sometimes other ingredients such as
carrots, onions, sunflower - seed oil, and coriander seeds.
I really enjoyed the aioli
from this recipe — I didn't have any
carrots on hand so I had it with
sweet potato fries.
I use Elana's butternut squash latkes,
sweet potato latkes
from Reluctant Veggie website, zucchini latkes with chickpea flour and cumin in them
from go dairy free website, sometimes I do Elana's
carrot and scallion latkes, potato and apple latkes
from the GOOP website, another zucchini one with dill and oregano
from cook it allergy free website and an ordinary zucchini one with no special seasonings that I got
from a friend.
Conversion factors for provitamin A carotenoids
from various plants have been reported as 12 to 1 for fruit (14, 28), 13 to 1 for
sweet potato (15), 15 to 1 for
carrots (16), and 10 to 1 (15), 21 to 1 (16), 26 to 1 (14), 27 to 1 (13), and 28 to 1 (28) for green leafy vegetables.
When the
carrot and
sweet potato are soft, remove
from the oven and transfer to a blender along with the vegetable stock.
What I get: Veggie fresh rolls
from the sushi section OR the Hipster earth bowl (with quinoa, roasted better, butternut squash,
sweet potatoes, roasted brussels sprouts, roasted
carrots and a lemon dill dressing) OR the salad bar.
The filling is
sweet from the
carrots, savory
from the bit of onion, and almost meaty
from the egg.
4 cups of grated
carrots (
from about 6
carrots) 2 cup of grated fresh beets (
from about 2 medium sized peeled beets) 1/4 cup dried cranberries or raisins 1 teaspoon
sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon Small pinch of cayenne 4 Tbsp lemon juice 4 tsp date paste
Crisp raw
carrot, fresh herbs, and
sweet explosions of sultana or currant wrapped lovingly in a light but creamy dressing, its a wonderful change
from the usual salad side dishes.
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large
carrots chopped 1 can
sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust
from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canola oil
The rowdy bunch sat hip to hip at the biergarten - style table, passing butterflied chickens, charred
carrots, and glazed
sweet potatoes
from Alison's wood - fired grill.
There's no better time to rethink your peeling approach than winter, when the seasonal produce —
from carrots to squash to
sweet potatoes — is all so peeler - friendly.
Stunning photography and easy - to - follow instructions will help you create everything
from baked
carrot cake oatmeal to rustic potato pizza, as well as irresistible
sweet treats like sticky nut bars and Swedish chocolate biscuits.
I'd fill it with tender pork, russet potatoes, slices of apples
from my father's orchard,
sweet onions, and cubes of
carrots and parsnips to make a rich fall stew, warm and comforting.
I made a batch up myself it included
carrots, broccoli,
sweet potato, parsnips, cauliflour i pureed this down with water (
from the kettle) he had 1 tablespoon and has not pooped for 3 days now.