Warm Carrot Ginger Smoothie – As the weather gets cold, I’ve found myself wanting something loaded with veggie goodness but not cold in my mouth – brrr! So here’s my new recipe, a smoothie that’s a little sweet, a little spicy and comforting on a cold winter morning.
Blend all ingredients except hot water in blender. Remove, pour into cup and top with hot water.
Ingredients
Directions
Tag: carrots
Easter Bunny Juice from Chef V
Check out this yummy Easter Bunny Juice from Chef V! It’s so easy and the health benefits are amazing! It is blended not juiced to retain all of the beneficial fibers that boost your energy, speed up your metabolism, improve your skin and hair, and even our teeth.
I recommend this recipe for humans, big and small, but bunnies might actually like it too! Just kidding! I call it Bunny Juice because of the bright carrot orange color and flavor.
Have a happy and healthy Easter!
Love, Chef V
Ingredients
- 2 carrots
- ½ Fuji apple
- 1 lemon juiced
- 1 tbsp. fresh ginger (optional for kiddos!)
- 4 cups of cold filtered water
Directions
Blend for 1-2 minutes on high in a Vitamix or high-pressure blender. Enjoy 8-16 oz. or save for up to 3 days in your refrigerator.
What Do I Eat Today – Savory Fall Foods
First Thing in the Morning
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Creamy Berry Parfait
I make this recipe a lot, it feels like a splurge but it’s healthy, full of fresh berries and nut flavors. I like to make it in a mason jar, easy to grab and run on a busy morning.
Lunch – Fall Pumpkin + Carrot Stew with Quinoa
My pumpkin stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.
Dinner – Pumpkin Lasagna & Rosemary Ricotta
Dessert – Vegan & Gluten Free Pumpkin Pie
My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)
Bon Appétit! – Veronica
Creamy Carrot Soup – Made with Nut Milk
Chef V’s Tips: Many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it. A healthy variation on this soup adds fresh ginger and fresh turmeric.
OPTIONAL TOPPINGS fresh chives, flat leaf parsley, raw cashews For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.
Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Add the carrots, vegetable broth, and 2 to 3 tablespoons of grated ginger. Bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the carrots are tender. Turn off the heat and allow the soup to cool for 10 minutes. Drain and rinse the cashews well. Add the cashews and nut or coconut milk to the soup. Transfer to a Vitamix in batches, if necessary, and process until smooth. Taste the soup and season with salt and pepper, if desired. To serve, ladle the soup into bowls and garnish as desired.
Ingredients
Directions