Carrots aren't just for the Easter Bunny....check out these delicious carrot recipes this week!
Raw Carrot Salad
Servings:
2.5 Vegetables
Suitable for Freedom Meal Plans 5-7 ONLY
Ingredients:
1 cup Carrot Ribbons
½ tsp. Extra Light Olive Oil
½ Tbsp Apple Cider Vinegar
3 minced Green Onions (white parts only)
½ tsp fresh Lemon, zest and juice
Garlic Powder or Salt-Free Blend (to taste)
Fresh Dill (to taste)
Preparation:
Use a vegetable peeler or spiralizer to make ribbons from carrot, rotating as you peel. Place all the carrot ribbons in your serving bowl. Note: one carrot makes about 1½ 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 serve.
Spiced Carrots
Servings:
2 Vegetables
Suitable for all Freedom meal plans only
Ingredients:
1 cup Carrots, peeled and cut into small slices
1/8 tsp. Ginger, freshly grated
1/8 tsp. Jalapeno, minced
1 tsp. Ground Black Pepper
½ tsp. Ground Coriander
1/8 tsp. Ground Cumin
1/8 tsp. Curry Powder
¼ cup Cilantro, freshly chopped
¼ cup Water
Juice of a fresh Lime, to taste
Preparation:
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.
