Tag Archives: Carrots

Bid Chips and Salsa Adieu: Smoky Carrot Hummus

I am easily excitable when it comes to food. In other aspects of my life as well, passion is my North Star. When something just feels right, I tend to try and steer my ship in that general direction. It’s a magnetic pull, really. Things could be no other way than what they are. Now we arrive at the ever-elusive point: the hummus. Not your traditional hummus, oh no, this is a special sort of hummus. It is intoxicating and rich and downright wonderful, something that you’ll want to make over and over again on those days that things just aren’t going your way and you’d just kill for an ingestible that won’t make your stomach swell to the point of no return.
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The Curious Case of the Delicious Raw Kale Salad

An uncommonly good raw kale salad. Cringe-inducing in its intention, but crave-inducing in its execution.

If you’re on a detox kick or simply just want a good, honest salad for lunch that won’t wilt within the hour, consider this option.

Raw Kale, Carrot and Avocado Salad with a Lemon Juice Dressing
Serves 4

1 bunch green kale, thick stems removed and leaves finely chopped
2 cups grated carrots
half of an avocado, peeled, pitted and cut into chunks
half of a medium sized red onion, thinly sliced
juice of 1 large lemon, about 2 tablespoons
3/4 tablespoons low-sodium soy sauce OR Dr. Bragg’s infamous Liquid Amino Acids
2 tablespoons sesame seeds, toasted

1.) Toss all of the ingredients together in a large bowl save for the sesame seeds. Use the back of a large serving spoon to really work the avocado into the vegetables to create a creamy dressing of sorts.

2.) Set aside for at least 30 minutes to allow for the avocado and lemon juice to soften up the kale. Serve garnished with a sprinkling of sesame seeds.

A morning at Chicago Green City Market and a Carrot Soup

Quick Carrot Soup
Serves 2-4

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2″ knob of fresh ginger, peeled and grated
a large bunch of carrots, greens removed, peeled, and roughly chopped
2 cups vegetable broth
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground coriander
1 1/2 teaspoon fresh lemon juice
greek yogurt, for serving
a few handfuls of cilantro, roughly chopped

1.) In a large pot or Dutch Oven, heat oil over medium-high heat. Saute onions for 10 minutes; until begin to turn golden. Add garlic and ginger and saute for 1 minutes. Add carrots and saute for 2 minutes.

2.) Add broth, bring to a boil, reduce heat, cover, and simmer until carrots are very tender; 20-30 minutes.

3.) Cool slightly and puree in batches. Return to pot and stir in cumin and coriander. Serve garnished with a spoonful of yogurt and a large handful of chopped cilantro.

Sweet Braised Carrots

Sweet Braised Carrots
Serves 2-4 as a side.

1 pound large, thick carrots
1 cup vegetable broth
1 tablespoon raw honey
1 tablespoon unsalted butter
1 tablespoon parsley, chopped
sprinkling of fine grain sea salt, to taste

1.) Scrub and peel carrots. Cut them on a diagonal so that you have discs about two inches long and 1/4-1/2″ thick.

2.) Bring the broth to a boil in a small saucepan. Add honey, butter, parsley, and carrots. Give everything a good stir, reduce heat, cover, and simmer for 5-10 minutes, depending on the thickness of your carrots, until tender.

3.) Remove carrots from pan using a slotted spoon and place in a covered dish to keep warm. Continue to simmer the remaining liquid until it has thickened slightly; 15-20 minutes. To serve, spoon broth over carrots, and sprinkle with a bit of sea salt.

Moroccan Sweet Potato Tagine

Moroccan Sweet Potato Tagine

2 tablespoons mild-flavored olive oil
1 large yellow onion, diced
6 garlic cloves, minced
3 1/2 cups cooked chickpeas (or two 14 oz cans)
4 medium sweet potatoes
3 skinny carrots, chopped
14 oz can tomatoes
1/2 cup vegetable broth
1/3 cup raisins (optional)
1/3 cup chopped dried apricots (optional)
1 1/2 teaspoons fine grain salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 1/4 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon curry powder
3/4 teaspoon cumin
1/2 teaspoon cinnamon

1.) Heat oil over medium heat. Add onions and saute for 5 minutes. Add garlic, reduce heat slightly, and cook for 5 minutes more.

2.) Reduce heat again and add all of the spices, stirring constantly, and taking care not to let the onions burn.

3.) Add carrots, squash, and broth; bring to a boil. Reduce to simmer, cover, and cook for 5 minutes.

4.) Add tomatoes, chickpeas, and raisins, cover, and simmer for 30-50 minutes, depending on how large your chunks of vegetables are; until fork tender.

5.) Serve on a bed of cous cous.