Athena Lamberis

Posts Tagged ‘carrot’

Easy Spicy Zesty Sweet Chickpea Salad Recipe

In Recipe on June 27, 2013 at 14:34

Easy-Pineapple-Carrot-Chickpea-Salad-The Culinary-Linguist

What happens when you juice pineapples, carrots and fresh green serrano chiles?

A spunky zesty salad with sweet and spicy flavours can be created to fuel you through the day.   Last week, we bought lots of great farm produce from the City Bowl Market.

Back at home, I put pineapple and carrots and threw in a couple fresh green serrano chiles into the juicer to see if anything would come out.  Some great juice was made, but the pulp left inside was looking equally nutritious and delicious.

Spontaneous creations is how I would describe my kitchen technique.  I love creating recipes that make ordinary whole foods into unique delicious dishes.  Like James Beard once said, “When cook, you never stop learning.  That’s the fascination of it.”  With any chance to experiment in my kitchen with fresh ingredients, I let the space between mistakes and alchemy emerge.  Adding chiles into the juicer seemed natural and somehow, necessary.

I’ve shared some fun recipes before that have worked out great like: Strawberry-Beetroot Flapjacks, and Banana-Pecan Sorbet.  When creations in the kitchen lead to easy vibrant dishes, I get excited to share them with you.  Here’s what happened when I decided to juice green chiles with pineapples and carrots:

 The Spicy Zesty Sweet Chickpea Salad

Instead of throwing the pulp from the centrifugal juice extractor away or into your compost bin, try adding it to recipes like this one:

Juice and fiber of three medium sized carrots

 Juice and fiber of half a small pineapple

 Juice and fiber of two green serrano chiles

 Juice of and fiber of large lemon and zest

500 grams of sprouted or cooked chickpeas  (garbanzo beans)

1 finely chopped fresh red pepper

1 finely chopped red onion

1 diced roma tomato

Salt, pepper and cumin to taste

Handful of fresh cilantro leaves and stems, finely chopped dhania

Handful of coarsely crushed unsalted cashews

2 Haas avocados

Easy-Pineapple-Carrot-Chickpea-Salad-The Culinary-LinguistJuice the carrots, pineapple, chillies, and lemon in a juicer (with any centrifugal, one-gear, etc).  Empty the juice into a large mixing bowl, and scrape the pulp from inside the juicer into the same bowl.  Add the diced tomato, red pepper, chickpeas, onion, salt, cumin, pepper and lemon zest into the bowl with juice and pulp.  Mix well and let it sit and marinate for 20 minutes.  Mix dhania into the salad, leaving some leaves for garnish.

Cut the avocados into half and remove the flesh from the avocado shell.  Slice the avocado into long slices.  Scoop the salad into the halves of the avocado shell as an appetizer serving bowl.  Place avocado slices and dhania leaves on top as garnish.  Enjoy!  The salad can definitely be stored in the fridge and be enjoyed the following day.

Tip:  It’s best to stir in the dhania and avocado when you plan to serve and eat it immediately.

Keep it Fresh with Juice and Beets

In Friend's Kitchens, Recipe on November 10, 2011 at 13:15

When my amigaFresh Carrot and Beetroot Juice on The Culinary Linguist Blog #juice, talented singer/songwriter, Ernestine Deane, was preparing to migrate to Germany, she generously gave her juicer a new home, which is now my new favourite kitchen instrument.  Up until Ernestine’s last week in Cape Town, the Le Dou MagiMix spun out delicious alchemy for her family, most importantly fresh orange juice to keep the immune system boosting during the last winter months in the Cape Town peninsula.  Now that oranges are less in abundance and spring has come into play, the iron and folic acid powerhouse: beetroot is added to every juice mix I make. Find out more what beets have to offer at: Juicing for your Health.Fresh Carrot and Beetroot Juice on The Culinary Linguist Blog #juice

The recipe below is my morning favourite.  Rich in beta-carotene, anti-oxidants and iron . . . It makes me feel that I’ll never have to wear blush again if I keep consuming such colourful produce. Turn up the volume to soulful dub while you juice your carrot sticks and beets.  It will brighten your insides and out: Play it here and wash your veggies nice.

In your juicer:

Six whole carrots

1 beetroot

Six strawberries

Healthy Juice on The Culinary Linguist Blog #juice #recipe

Chop some fresh mint for a natural mouth freshener while you gulp down the goodness.

Makes almost a pint of juice!  Chug it down.

Dankie Erniewam! x

TIP: Juice the carrots first and remove the carrot fiber from the juicing blades and place in your garden compost.  The worms will thank you. Then juice the beetroot and strawberries and save the fiber so you can later transform it into a scrumptious breakfast. (I made pink pancakes with it.)  Stay tight for that yummy post soon.

Fresh Carrot and Beetroot Juice on The Culinary Linguist Blog #juice #recipe

Simple Carrot Soup

In Recipe on September 16, 2010 at 10:10

 

the simple goodness

 

Underneath the soil lays an abundance of root vegetables that make delicious vegetable stock for spring and autumn dinners.  This soup can be made in twenty minutes, fresh, from peeling to simmer to blend and in a bowl with a hearty piece of bread.

Ingredients:

5 medium-sized carrots

1 Chinese white radish (resembles a large white carrot)

3 small leeks

half red onion

 

the stock before the blending

 

some salt/pepper

1 garlic clove

teaspoon fresh ginger

Coarsely chop the vegetables and put them into a medium sized pot.  Fill the pot with enough water to just cover the vegetables.  Boil for 5 minutes and lower the heat to a simmer for 10 minutes.  With a handheld blender, blend all the freshly boiled vegetables into a smooth consistency.  When fully blended, serve into soup bowls served with a slice of bread. For decadence, swirl a dollop of fresh cream or crumble some of your favorite cheese like feta in the soup bowl. Garnish with fresh rocket or dhania.

Tip 1: When making a vegetable stock, consider blending all the goodness together instead of straining it all out.  In this recipe, you have a thick scrumptious soup with all the added fiber and nutrients without over boiling the vitamins out of the veggies.

Tip 2: If you make too much for yourself, freeze the extra quantity in an ice cube tray, or 2 cup sized containers.  Add these to flavor any dish in the future for added goodness value.

Tip 3: Add spices to this simple soup like yellow curry, cloves, rosemary, or tarragon.  Any of these will give this soup a completely different taste so experiment and share how it goes.

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