Tag Archives: carrots

Sweet Carrots & Beets with Apple Cider Vinegar & Honey

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Sweet carrots and beetroots is delicious in wraps, and healthy burgers.

Ingredients

  • 2 carrots
  • 1 large beetroot
  • Large handful of fresh mint leaves
  • Apple cider vinegar with honey
  • drizzle of macadamia oil (optional)

Method

  1. Wash the veggies and grate long strips using a mandolin into your salad bowl
  2. Stir in roughly chopped mint leaves
  3. Drizzle over apple cider vinegar with honey and mix

That's it! So easy, no cooking required as this is a raw veggie salad. Allow the salad to sit for a while before serving. The cider will cook (macerate) the veggies and intensify the flavour.

Feel Good Summer Salad

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...with beetroot, carrot, spinach, orange & goats cheese ūüôā

A fresh, vibrant and tasty salad using seasonal ingredients and fruit. Adding fruit to your salads not only adds a touch of sweetness (avoiding the need to drizzle an oily dressing over the top) but adds to your daily consumption of fruit which some of us struggle to fit in as snack on it's own. Adding fruit also helps to keep blood sugar levels at bay as you're less likely to reach out for unhealthy food choices laden with processed and refined sugars.

Ingredients

  • Orange segments from 1-2 oranges
  • 1 large beetroot
  • 1-3 carrots
  • baby spinach leaves
  • 1/2 - 3/4 cup of currants
  • 1/2 - 3/4 cup of pepitas
  • Dill soft goats cheese
  • Large handful of mint
  • Macadamia oil

Method

  1. Steam the beetroot, allow to cool then peel and dice
  2. Grate the carrots (long strips using a mandolin if you have one) and add to the beetroot
  3. Segment the oranges reserving some of the juice and pour it over the veggies. Then drizzle a dash of macadamia oil and season to taste
  4. Gently toss through the spinach leaves, currants, pepitas, roughly chopped mint and crumble over the cheese.

 

Karen’s Chicken Noodle Soup

This simple chicken noodle soup recipe is an easy, low fat, winter meal that can be prepared while the kids are at school and even divided into portions and frozen for quick meals. Just be sure to freeze the chicken and stock only. It’s best to add¬†the noodles and fresh leafy veggies just before serving.

Ingredients

  • 1 x 1.7 -2 kg whole free range chicken, organic if possible
  • 2-3 carrots -peeled and cut into chunks
  • 2 celery sticks chopped in chunks
  • 2 onions halved
  • 10 pepper corns
  • 3 bay leaves (fresh if possible)
  • thyme (fresh) – small bunch
  • 2-3 whole garlic cloves – peeled
  • fresh ginger (inch piece thick)
  • sea salt
  • Asian veggies of your choice (I add fresh shitake mushrooms, ¬†bok choy, wombok, Chinese broccoli)
  • Organic soba noodles

Method

  1. Make the stock – skin chicken and cut in half through the breast bone (it will cook quicker!). Throw in large stock pot with whole garlic cloves, ginger, celery, carrots, peppercorns, onions and herbs. Cover with cold water ensuring chicken is submerged, add salt; slowly bring up to boil then immediately lower to simmer and cook very gently until chicken is cooked through. Remove chicken and skim surface off any excess fat.
  2. De-bone the chicken and shred into bits, it should come away from the bone and be very tender and juicy then strain the broth removing everything and return to the pot. Throw the carrots back in and ¬†add the fresh veggies. Meanwhile cook the noodles in a separate pot, drain and rinse. Don’t over cook the noodles or it will turn into clag! The noodles cook within 3-4 mins.
  3. Once the veggies are cooked, fill your bowls with some noodles, ladle over broth and veggies and  top with the shredded chicken.  Serve with fresh coriander, red or green chilies (seeded and chopped) and chives. Fresh bamboo shoots are great too!

Variation: Once the stock has been strained, return it to the pot and add 1/2 cup of Shao Hsing wine, few splashes of Tamari, and palm sugar to taste.

Serves 5-6

 

Delicious Root Veggie Salad

Ordinary root vegetables made amazing. This is a filling vegetarian meal on it’s own or a colourful accompaniment¬†with grilled chicken, steak or lamb.

Ingredients

  • 2-3 ¬†medium carrots
  • 1 large beetroot
  • Meredith Bay goats cheese fetta
  • large handful of continental parsley
  • large handful of fresh mint
  • olive oil
  • 2-3 garlic cloves
  • 1 teaspoon of fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1-2 sprigs of thyme or majoram
  • sea salt ¬†and freshly ground black pepper
  • about 1/4 cup of water

Method

  1. Wash and chop carrots into round chunks (no need to peel). Throw it in sheet of foil. Fold the sides up to create a pocket and add the fennel and cumin seeds (lightly crushed), salt and pepper to taste, dash of olive oil,  water, lightly bashed garlic cloves (unpeeled) and a sprig of thyme. Wrap and bake in a hot oven until tender.
  2. Prick and wrap beetroot. Bake in a hot oven until tender. NO seasonings of any sort needed. Once both are cooked and slightly cooled, peel and dice the beetroot. Toss both in the same bowl, crumble fetta over the top with roughly chopped fresh parsley and mint; drizzle with olive oil, toss and serve.

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