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.


Carrot - Banana Smoothie

(serves 2)


  • 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)


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!


Wraps with Carrot Hummus and Arugula

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

 Carrot Hummus 

  • 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)

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.


Carrot Chestnut Soup with Rosemary

(serves 2-3)

  • 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.


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

No comments:

Post a Comment