BED Recipes of the Month
Claire's Classy Carrots
- Ingredients:
- About 8 medium organic carrots
- 2 tablespoons ghee (clarified butter) or organic butter
- Approximately ¼ cup fresh, finely chopped parsley
- ¼ to ½ a teaspoon orange flavoring (Frontier is a good brand).
If you happen to have an orange, a pinch or two of grated orange peel is a nice touch
- 1 drop (or to taste) stevia liquid concentrate
- ¼ teaspoon (or to taste) fresh-squeezed lemon juice
- Wash carrots and trim the ends. Cut each carrot lengthwise and then cut diagonally at about 1/2 inch intervals.
- Place carrots in pan and cover with filtered water. Cover pan and cook to desired tenderness.
- Drain carrots and set aside.
- Place ghee or organic butter in empty carrot pan and melt on low heat. Add the orange flavoring,
grated orange peel and stevia to taste.
- Place the carrots back in the pan and toss in the orange butter. Turn off the heat, add the parsley
and lemon juice, toss again and serve immediately.
Claire's Creamy Curried Carrot and Cauliflower Soup
- Ingredients (Makes 6 to 8 servings)
- 1 large head cauliflower, washed and cut into chunks
- 2 medium to large carrots, grated
- 1 large onion, chopped
- 1 large clove pressed garlic
- 1 teaspoon (or to taste) curry powder
- Sea salt to taste
- 1 tablespoon coconut oil
- 1 tablespoon ghee (clarified butter)
- Approximately 1/4 cup finely chopped parsley
- Place cauliflower in large pan, cover with filtered, salted water, and cook until tender. Do not drain water.
- Place cauliflower and water in blender. Puree, adding the curry powder and more sea salt. (This will
need to be done in two stages, as it is too much for one blender to accommodate).
- Set aside cauliflower puree.
- In a deep pan, saute onion in the coconut oil and ghee until it's translucent. Add garlic, and saute gently
for a few moments, being careful not to brown it. Take off the heat, and set aside
- Cook the grated carrots in just enough water to cover until tender, being careful not to let them get mushy. Do not drain.
- Add pureed cauliflower to onion and garlic mixture.
- Using a slotted spoon, lift carrots from water and add to the soup along with most of the parsley, stirring
gently. Add some of the carrot water, if desired, to thin the soup, or leave it thick and creamy.
- Garnish each serving with a sprinkling of fresh parsley.
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