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Thursday, January 9, 2014

The "Clean Food Challenge" - Day 3 - Nuts about Carrots



Day 3



Nuts about Carrots


Today you can eat everything that has the Color Orange!






You will fall in love, I promise. This Smoothie is dreamy delicious. The sweet Bananas, the tanginess from the Yogurt and Lemon, and the light spice of Ginger makes this drink to "dive in" good :)

It's also very good for you. Carrots have little calories. They are loaded with Vitamin C, A, Calcium, Folic Acid, and Magnesium.










Breakfast:

Carrot - Banana Smoothie

(serves 2)

Ingredients:

  • 2 big ripe Bananas
  • 1 teaspoon finely grated Ginger
  • 1 cup Carrot Juice
  • 1 small cup (5 oz) plain Yogurt ( I use Chobani)
  • Lemon juice
  • Ice cubes (optional)


Directions:

Peel and slice Bananas. Peel Ginger, and grate finely.
In a Blender, mix together with Yogurt, and Carrot Juice. Add a few drizzles of Lemon Juice to taste. Enjoy right away!



Lunch:


Wraps with Carrot Hummus and Arugula


These wraps are super easy, and quick to make. I call 'em super skinny, and delicious :)

 Carrot Hummus 

Ingredients:
  • 3 Carrots (peeled & cooked)
  • 250 g Garbanzo Beans
  • 2 tablespoons Tahini
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 glove Garlic (grated)
  • Juice of a half Lemon
  • 1/2 teaspoon Cumin
  • Salt and Pepper to taste


You will also need:
6 Tortilla Wraps
Hand full Arugula
1 Carrot ( Julienned -cut in thin strips)
1 Red Onion (sliced finely)
Directions:

In a blender, mix cooked Carrots, Garbanzo Beans, and the rest of the Ingredients to a smooth paste, it's okay to use a little bit of the Carrot water to make paste a bit thinner. Add Salt and Pepper to taste.

To prepare the wraps, spread Hummus evenly, add a little Arugula, fresh Carrot strips, onion, then roll the wrap together. To make it picnic perfect, roll into cut parchment paper, and tie with kitchen string. Voila.



Dinner:



Carrot Chestnut Soup with Rosemary

(serves 2-3)

Ingredients:
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 small Onions (peeled and finely chopped)
  • 2 Celery Stalks (sliced small)
  • 2-3 sprigs fresh Rosemary (chopped finely - only green sprigs)
  • 700 g Carrots ( ca. 7 large Carrots,peeled and thinly sliced)
  • 3 tablespoons fresh squeezed Orange juice
  • 32 oz Vegetable broth
  • 200 g Chestnuts (coarsely chopped) 
  • 1/2 cup Sweet Cream
  • Salt and Pepper to taste
  • 1/4 teaspoons Paprika (optional) I liked it with it.


Directions:

Saute Onions and Celery in Olive Oil. Add Carrots and Rosemary, cook on medium heat ca. 10 minutes.
Stir from time to time.

Take out about 4 tablespoons of the veggies, set aside for later.
Pour Orange juice to the pot of soup, continue to cook until Carrots are soft.
Use 3/4 of the chopped Chestnuts and put into the soup. Slowly pour the cream. Add pepper, salt, and paprika to taste. Blend Soup in blender, or with a Immersion blender.
After blending add the veggies, and the rest of chestnuts that you have set aside for garnish.

Tell me what you think!

xoxo, Diana




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