Sentences with phrase «of sweet carrots»

I love mushrooms in pasta and the addition of sweet carrots must great great flavor.

A quick rough chop of sweet carrots, savory red bell peppers, and spicy sweet sliced onion — roasted until caramelized in the oven — and then whipped with fresh basil?

Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green goddess dressing but without the mayonnaise.

The juice of sweet carrots, tart lemons and spicy ginger will be sure to brighten your day... and your health!

What I've found I love most about this soup, is the combination of the sweet carrots with the warming oregano spice and the subtlety of the fresh fennel.

Not exact matches

The veggies are a nice mix of sweet potatoes, cauliflower, yellow carrots, and red onion and, coupled with the soup, finished off my meal nicely.2.

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.

a carrot of living with god in heaven was all sweet and everything but does nt mean much to a non-believer.

There are so many of these kind of recipe in the Main Meals section on the blog such as the sweet potato and carrot mash bowl.

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

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.

Decided to try this yesterday for my dinner... half of the recipe, just the chickpeas as not fan of the mash with carrot and sweet potato.

I love the sweet flavour of the carrots combine with the kick of the chilli flakes.

Due to a lack of lentils I used a medium - sized sweet potato which I baked together with the carrots in the oven and it tasted amazing.

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 protein.

You can also purée sweet potatoes, broccoli, peas, beans and so on... — A small piece of feta cheese, cut in small pieces, is nice in a spinach soufflé or on a quiche... With 2 carrots, half a fennel, a third of an onion, a half of a radish, a fourth of anything else you can prepare the nicest salads.

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.

I then make lots of roasted vegetables, normally this is a mix of carrots, squash and sweet potatoes as I find these taste the most delicious cold — they seem to get more delicious stored in the fridge whereas other veggies can go a bit soggy.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

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.

They're soaked in warm water while everything else is cooked to make them so extraordinarily sweet and juicy, allowing them to enhance the natural sweetness of the grated carrot and roasted squash while also creating the perfect contrast to the savoury crunch of the toasted pine nuts.

I also tried it with carrots instead of sweet potatoes and it is really delicious too.

The crunch of the peppers and carrots coupled with the refreshing, sweet, cucumbers and the herbs mixed in the cream cheese is just magic in each bite.

The humble carrot cake has certainly stood the test of time, and I for one am hoping it sticks around for a while yet as I totally love it (my healthy carrot cake muffins are still one of my favourite sweet snacks).

Talking of that hearty smoothness, if you like root vegetable soups like this, why not try my West African peanut soup or carrot sweet potato mushroom soup.

I love the sweet flavor of the carrots with seasonings like cinnamon, cumin, paprika, and fresh parsley.

So sweet lots of people call them candy carrots.

By weight, carrots contain HALF the carbohydrates and sugars of sweet potatoes.

A garnish of fresh basil complements the sweeter carrots perfectly.

Full of chickpeas, green beans, sweet potato, and carrots, this cozy dish is warm and comforting, and it's the perfect meal to brighten dark days.

I often find carrot soups too sweet - but this one is perfectly balanced with the miso, and with the garnish of sesame oil and pickled scallions, the taste is very sophisticated.

Though sweet potatoes win in almost every vitamin and mineral face - off, carrots DO contain 5x the amount of Vitamin K. That's pretty big and as nutrient - seekers, means it's to our advantage to incorporate the occasional heavy - carrot meal.

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:).

I actually added 1 tbls of ground cumin, and replaced the carrots with sweet potatoes!!

Instead of «just» mashed potatoes, I added leftover mashed turnips, sweet potatoes and even mashed the leftover candied carrots into the mix.

Danielle: Eggs, almond milk, apples, turkey, some sort of meat and veggie meal prepped ahead, Udi's millet chia bread, almond butter, baby spinach, carrots, and baked sweet potatoes for my puppy, Sophie.

Mr B and I both loved the combination of flavors in this salad: the sweet richness of the roasted carrots and beets, the peppery earthiness of the green lentils, the clean freshness of the snap peas and watercress — all brought together by the tart creaminess of a lemony yogurt dressing.

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

I have found a similar recipe (without the curry) that calls for a similar quantity of carrots and 1 lb of sweet potato, so will go with that weight.

The jicama and carrots were just slightly sweet and provided a bit of a crunch.

Try the same recipe using sweet potato or carrots or make one batch of each and serve as gourmet chips for a party appetiser.

The sweet heartiness of the sweet potato, crunch of the carrot and creamy dressing is the perfect salad for a spring party or picnic!

And of course, it adds a nutty compliment to the sweet carrots and zesty ginger.

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-...]

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

Instead of french fries, bake some (sweet) potato wedges or carrot sticks.

Containing the sweet (madhura) tastes of ghee, carrots and rice, this dish will provide energy while also grounding vata's nervous and stressed energy.

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.

Hijiki seaweed and carrots are a classic Japanese combination in cooking, and it's easy to understand why — the combination of salty seaweed and sweet carrots works really well together.