Use one tablespoon
of carrot powder twice daily.
Nourish your body with the nutritional wonders
of carrot powder!
Not exact matches
Here is a list
of ingredients appearing in some nefarious chilis (but not ours): Almonds, aquavit, avocados, barley, bitters,
carrots, celery, Coca Cola, coffee grounds, corned beef, currant jelly, curry
powder, goose grease, horseradish, molasses, mushrooms, olives, Parmesan cheese, peanuts, peanut butter, pea pods, raisins, sake, spinach, water chestnuts, vinegar, and Worcestershire sauce.
I find one pound
of ground beef is enough in this recipe; i have never used the
carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans
of diced tomatoes instead
of the one can and can
of purée; instead
of the 2 tbsp chili
powder i use ground ancho chilis.
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
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2
carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard
powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big
carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking
powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1 teaspoon vanilla extract 2 cups
of shredded
carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
1 cauliflower 2 bay leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2
carrots, shredded 2 cups
of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion
powder and garlic
powder to taste
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
Then add the
carrot coins and sweat for another 4 - 5 min before adding the rest
of the vegetables including the minced garlic as well as the herbs and paprika
powder.
As with all good things in life, it is a very simple soup made with
carrots, coconut milk and curry
powder with a little ginger thrown in and takes just 10 minutes
of effort.
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch, organic cane sugar, onion
powder, garlic
powder, pea protein,
carrot fiber, beetroot fiber, extractives
of paprika and turmeric.
Ingredients 1 medium red cabbage 3
carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon yellow mustard
powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium
carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
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)
It's made with onion, garlic, chili
powder and cumin for flavor, plenty
of beans, and, it's filled up with healthy vegetables: bell pepper,
carrots, corn, tomatoes, and zucchini.
It is full
of amazing flavors which come from fresh
carrots and cinnamon
powder.
Gajar is
carrot and halwa is pudding; so gajar ka halwa is nothing but a sweet Indian pudding made
of carrots and flavored with the amazing ghee and green cardamom
powder.
1 TB
of unrefined coconut oil half
of a bunch
of collard greens or kale, torn into pieces (I like using a bit
of both) 1/2 cup
of frozen vegetables (I used frozen
carrots) 1/2 tsp
of ground turmeric 1/4 tsp
of garlic
powder 1/4 tsp
of onion
powder 1/4 tsp
of fine sea salt 1/2 cup
of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
Ingredients (serve 2) 2 small
carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1 teaspoon turmeric
powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I made the following changes out
of convenience: added
carrot and chard and a splash
of rice vinegar batter, topped with sunflower seeds and cilantro, served with a side
of mayo and yogurt mixed together with some wasabi
powder and chopped green onions.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium
carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili
powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
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).
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry
powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced
carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup
of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Four varieties
of vegetables, particularly potatoes 2 inch cubes, cauliflower florets,
carrots 2 inch juliennes, and 1 inch pieces
of beans, red chilli
powder, garam masala / biryani
powder, turmeric, and salt are added and the curry is cooked.
Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3
carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric
powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
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
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)
While
carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t
powdered mustard, or 1 t regular mustard; 1 or 2 cloves
of garlic, finely minced / When
carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.
I just sauté sweet potatoes, chick peas &
carrots in paprika and cumin w a lil veggie stock to soften in, then add coconut milk and curry
powder to desired level
of heat!
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7
carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry
powder / Stir and cook together for a minute or two / Stir in chopped apple and
carrot and cook together for several minutes / Add 4 cups
of chicken stock, 2 - 3 cups
of water (or all water).
Beyond Meat makes a variety
of products that taste like chicken, beef and pork out
of vegetable protein, soy and pea
powder,
carrot fibre and gluten - free flour.
Dash
of Red Boat Fish Sauce 1 Tbsp cumin
powder 1 tsp coriander
powder 2 tsp black pepper
powder 1/2 tsp chili
powder 2 tsp salt 1/2 cup chopped onions 3 big
carrots — sliced diagonally
Makes 8 muffins Coconut oil to grease tin 1/2 cup
of almond flour 1/4 cup
of coconut flour 1 heaped teaspoon
of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup
of grated
carrot 1 tablespoon
of maple syrup 1 teaspoon
of baking
powder (gluten free)
2 small to medium bananas mashed (about 180g) 30 ml
of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon
of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking
powder 1 teaspoon bicarbonate
of soda 1 teaspoon
of apple cider vinegar Medium
carrot finely grated (about 80g) pinch
of salt
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
my favorite bfast cereal right now is probably my grated
carrot «slaw with a drop
of nut milk and a little protein
powder and maybe some mulberries just a few as garnish.
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small
carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili
powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
The creamy sauce is made
of a blend
of potatoes and
carrots — plus some cheesy nutritional yeast and the thickening power
of arrowroot
powder.
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch
of chili
powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large
carrot, peeled and diced Chopped fresh cilantro for garnish
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry
powder, additional bay leaves fresh from the tree, a tomato chopped, 1 can
of roasted red tomatoes (diced), turmeric, extra
carrot, celery and garlic sautéed in a combo
of coconut oil / olive oil.
The ingredients
of this soup are simple —
carrots, coconut milk and curry
powder with a little bit
of ginger thrown in.
1 box
of Smiling Hara tempeh (any flavor you wish), cubed 1 bell pepper, any color, washed and diced 3 cloves
of garlic, minced 1/3 cup
of shredded
carrots 1 jalapeno, diced (optional) 2 tablespoons
of liquid aminos or coconut aminos 1 teaspoon
of ground cumin 1/2 teaspoon
of smoked chili
powder Coconut oil
You can use shop - bought natural orange food colouring but if you would rather make your own... take 1 tbsp
of the
carrot juice and mix it in a cup or small bowl with the arrowroot
powder until smooth.
I opted to make version mentioned in the intro paragraph (curry
powder, chopped green onion, grated
carrot, mix
of dried cranberries and golden raisins because I didn't have currants, and a sprinkle
of cotija).
One tablespoon
of powder provides the nutrition
of one medium - sized
carrot.
Added: garam masala (1 tsp at the beginning and a dash at the end) curry
powder (ditto) cardamon
powder (at the beginning) some leftover
carrots and shishito (when lentils reached a simmer) spinach (at the very end), juice
of 1 lemon and some lime juice (very end) served with the pita, pear - and - lightly - carmellized - onion salad with asian pear slaw dressing, and carmelized bananas as recommended.
Ingredients 1/2 pound boneless, skinless chicken thighs 1
carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry
powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps
of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried