Carrots aren’t just for the Easter Bunny….check out these delicious carrot recipes this week!
Raw Carrot Salad
1 cup Carrot Ribbons
1/2 tsp. Extra Light Olive Oil
1/2 Tbsp. Apple Cider Vinegar
3 minced Green Onions (white part only)
1/2 tsp Lemon, zest and juice
Salt-Free Garlic Powder (to taste)
Fresh Dill (to taste)
Use a vegetable peeler to make ribbons from carrot, rotating as you peel. Place all the carrot ribbons in your serving bowl. Note: one carrot makes about 1 1/2 cups of carrot ribbons. Save any leftover carrot pieces for a snack. In a small, lidded jar or container, combine the Extra light olive oil, apple cider vinegar, minced green onion, lemon zest and juice, and garlic powder. Cover with the lid and give it a good shake. Taste and adjust the flavor as needed. Then shake again and use half to 3/4 of it to dress the salad. Add in some fresh dill weed and use salad tongs to toss until well combined. Refrigerate up to a day before serving. Then add the remaining dressing, as needed, right before its time to eat.
**Freedom Meal Plans 5-7 ONLY**
2 servings Carrots, peeled and cut into small slices
1/8 tsp. Ginger, freshly grated
1/8 tsp. Jalapeno, minced
1 tsp. Ground Black Pepper
1/2 tsp. Ground Coriander
1/8 tsp. Ground Cumin
1/8 tsp. Curry Powder
1/4 cup Cilantro, freshly chopped
1/4 cup Water
Fresh Lime Juice to taste
Measure the ginger, jalapeño, black pepper, coriander, cumin and curry powder in a bowl, and set aside. Add water and carrots to a sauté pan and bring to a boil. Cover and saute carrots until slightly tender. Add the spice bowl mixture and cook, stirring constantly, until carrots are tender. Remove from heat and add the lime juice and cilantro, stir.
Cinnamon Glazed Carrots
1 serving of Carrots, peeled, sliced
Stevia and Cinnamon to taste
Preheat oven to 350 degrees. Lightly coat carrots with I Can’t Believe It’s Not Butter in a baking dish. Mix stevia and cinnamon together and sprinkle over carrots in desired amount. Roast carrots until tender.