I really hope you like these muffins; the base recipe is versatile and you could substitute
the grated carrot for grated sweet potato or pumpkin, and you can swap the feta cheese to goats cheese or small chunks of haloumi.
Have also added an extra banana and substituted
grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).
The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of
grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.
I always finely
grate my carrots for this dessert as it adds extra moisture and evenly distributes the carrots throughout the cake.
Another little tip —
I grate the carrot for this soup, rather than chopping.
of
grated carrots for garnish.
When I started
grating the carrots for this recipe I remembered my apron, got it out of the drawer, and put it on.
Don't be afraid to add a little more or less spinach and possibly adding
some grated carrots for a little a slightly sweeter flavor
Not exact matches
At this point you can stir in the
grated carrot and beet as well as all the ingredients needed
for the sauce — tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika, salt and chilli flakes.
For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for prote
For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado,
grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds
for prote
for protein.
Just want to check whether you use raw
carrot and beetroot
for grating?
The combination of wholegrain rolled oats,
grated carrot and flaxseed is a fibre - rich, nourishing combination that's great
for your body.
Made these
for lunch with
grated carrot instead of zucchini because I forgot I used the last of my zucchini last night.
Also, I wanted to save some of my zucchini
for another recipe, so here I used half zucchini and half
grated carrot.
You can also substitute about 150 g of the flour
for seeds, grains or
grated carrots.
Only the root is ever used, as an part of the aromatic mirepoix in almost any soup and sometimes raw as a salad, with mayo, or even without, just dressed with some lemon juice;
grated apple is also added, or
carrot for a mixed salad.
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
Ingredients
for soup: Turkey broth and meat from above / 2 or 3
carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T Olive oil / Salt & pepper to taste /
Grated cheese
for top (optional).
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
Next
grate 2 medium
carrots, 1/2 a large courgette or 1 small one and a 2 ″ chunk of sweet potato and saute with the onions and garlic
for a few minutes without browning.
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-
Filled with
grated squash, zucchini and
carrots, this makes
for a healthy feel good meal.
I mean, just when I thought I'd done everything worth doing with
carrots — shredding them into my favorite
carrot salad, pickling them, roasting them
for an avocado salad, grinding them into a ginger dressing,
grating them into Indian vegetable pancakes — a reader (Hi, Sasa!)
We like our veggies a little bit crunchy (especially the
carrots and zucchini), so I grilled them
for 20 minutes, then I sprinkled them with
grated Parmesan and put them back in the oven
for another 2 minutes, but feel free to remove the pan sooner to have softer veggies.
Filled with
grated squash, zucchini and
carrots, this makes
for a healthy nutritious meal.
I add
grated carrot to almost everything anyway, and it really reminded me of when I went to Morocco last year, although I subbed feta
for yoghurt on the side, because I didn't have any of the cheese.
:) 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.
Blend all ingredients together, except
for the
grated apple,
carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the
carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).
Then comes the effort some part — sautéing the
grated carrots in ghee or clarified butter
for almost 20 minutes stirring them almost continuously.
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)
My only change was because I didn't have enough
carrots for three cups I subbed
grated zucchini and shredded coconut, half cup each
for the third cup.
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
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.
And, I think,
for the lady whose
carrots came out still crunchy, the
carrots have to be fairly finely
grated.
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)
I added two
grated carrots, plus a little ginger, cinnamon and cloves
for that «
carrot cakey» taste, plus used 1 tablespoon of date puree instead of dates.
Note:
For greater ease, use baby
carrots, eliminating the need to peel and cut before
grating.
Ingredients: 2 large
carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly
grated Parmesan, plus more
for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne
carrots and broccoli stems, keeping in separate piles.
Or use a food processor with a fine slicer attachment
for the cabbage and rough
grating attachment
for the
carrots.
It still makes a great cake when you use
grated carrot, but I am only offering you all an insider tip as a raw food caterer who has found that
for a truly perfect
carrot cake to survive the freezer, it is best to remove the moisture from the
carrots, juice them first, or at least try to squeeze out as much of the juice from the
grated ones as you can.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely
grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
For greater ease, use baby
carrots, eliminating the need to peel and cut before
grating.
I have purposely not given a cup amount
for the
grated carrots, because the cup measuring would be too inaccurate in this case.
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.
Another fave is turkey bolognese (jarred sauce plus ground turkey, add
grated carrots to fortify
for youngsters) over roasted spaghetti squash.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly
grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with
carrots for GAPS)
Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
1 large kohlrabi, peeled and
grated (approximately 2 cups) 3 medium beets, peeled and
grated (approximately 2 cups) 2 large
carrots, peeled and
grated (approximately 2 cups) 1 handful beet greens, shredded (approximately 2 cups) 1 medium onion,
grated 4 eggs 1/2 c Panko breadcrumbs salt and pepper, to taste oil,
for frying