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Carrots

Pork and Chickpea Curry
(thanks to Nela and Keith at SFL for this recipe!)

1 cup plain yogurt
zest and juice of 1 lime
1 pork tenderloin, cut into cubes
pinch of salt and pepper
1 tsp canola oil
1 ½ cup onions
2 cups carrots
1 tbsp grated ginger
1 tsp minced garlic
1 large tomato, chopped
1 cup water
1 tbsp paprika
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
1 tsp chili powder
1 cup chicken broth
1 can chickpeas, drained and rinsed (or 1 large sweet potato, cut in small cubes)
optional: 1 tbsp corn or tapioca starch dissolved in ¼ cup water
salt to taste

Marinate the pork in the lime zest and juice and yogurt for 30 minutes. Meanwhile, sauté the onions and carrots until the onions are translucent. Add the ginger and garlic and mix. Add the tomato and stir, breaking it up with the spoon. Pour in the water, and stir in the paprika, turmeric, cumin, coriander and chili powder. Add the chicken stock and bring to a boil. Add the chickpeas and marinated pork and cook for 15 to 20 minutes until cooked through. Add coriander towards the end. Optional: add the dissolved corn or tapioca starch to thicken. Serve over basmati rice. Makes 4 servings.

Moroccan Chickpea Stew
(from Bridget’s Green Living Recipe Book)

2 tsp paprika (smoked paprika is best)
1 tsp cumin
1 onion, diced
2 cloves garlic (more if you like)
2 carrots, diced
1 head cauliflower, cut into small florets
2-3 tomatoes, diced
1 cup broth (or water)
pinch of saffron
2 cups cooked chickpeas
sea salt & pepper
good squeeze of lemon
fresh cilantro or mint

Heat the oil over medium heat in a large pot. When warmed to shimmering add the paprika and cumin. Swirl around for a minute and add onions and garlic. Cook until soft. Add carrots and cauliflower. Stir and cover. Steam for about 5 minutes, stirring a few times.

When vegetables lose their crispness add the tomatoes. Cook until bubbling. Add the chickpeas and broth, along with the saffron. Cook until vegetables are tender. Season with salt & pepper and lemon juice. Stir in your herb of choice.

Serve with couscous.

This is great with green or black olives added. Feel free to increase the quantity of spices.

Lentil Soup
(adapted from Bridget’s Green Living Recipe Book)

2 tsp oil
2 onions, finely diced
2-4 cloves garlic, finely chopped or put through a press
3-5 medium carrots, peeled and grated
2-3 medium potatoes, chopped into little cubes
2 cups crushed tomatoes or chunky tomato sauce
about 7 cups of water or broth, or a combination of both
2 cups red lentils
1 bay leaf
1 red pepper, whirred in a food processor
sea salt & pepper to taste
squeeze of lemon juce

In a large soup pot over medium heat saute the onions in the oil until soft then add the garlic. Stir a bit then add the potatoes. Cook, stirring occasionally, for a few minutes then add the carrots, tomatoes, water or broth, and bay leaf. Give it all a good stir, cover and bring to a boil. Add the lentils, stir again, and cover. Let it simmer away, stirring occasionally, until the potatoes are tender. Stir in the whirred red pepper. Season with salt and pepper. Toss in your favourite herbs (cilantro, oregano, thyme, etc) and serve with a good squeeze of lemon and feta crumbled over or grated parmesan.

Variations:
- add chopped cauliflower to the vegetable mixture
- toss in 1-2 cups of cooked chickpeas near the end
- add 1-2 cups of chopped spinach or swiss chard just before serving

Carrot & Cabbage Slaw
(from Bridget’s Green Living Recipe Book)

2 cups grated carrots (use the bigger holes on your box grater)
2 cups thinly-sliced red cabbage (I use a flat cheese slicer to make my cabbage thin and ribbony)

Toss with this basic dressing:

1/3 cup olive oil
2 tbsp cider vinegar or white wine vinegar
3 tbsp maple syrup
1/2 tsp salt
ground pepper

Before serving, squeeze half a lemon over the slaw and add the zest of one lemon. (Hint: zest before squeezing – it’s much easier.)

Variation:
- sprinkle with walnuts
- add 1/3 cup currants

Carrot and Green Bean Picadillo
(thanks to Nela and Keith at SFL for this recipe!)

1 tbsp olive oil
1 large onion
4 garlic cloves
3 cups peeled and cubed carrots
3 cups diced green beans
1 tbsp dried oregano
1 tsp ground coriander
½ tsp cumin
1 tsp paprika
1 bay leaf
salt and pepper to taste

Heat olive oil to med-heat in a large skillet. Sauté the onions and garlic until they soften. Add carrots and green beans, stir and turn heat to low. Add all the spices and cook slowly, stirring occasionally for about 20 minutes or until desired consistency. Taste and add a pinch of salt and pepper if needed. You may also add a pinch of cayenne pepper of your favorite low sodium hot sauce.

Carrot Salad
(thanks to Nela and Keith at SFL for this recipe!)

3 big carrots, thinly sliced with a peeler
1 red pepper thinly sliced
¼ cup cilantro, chopped
¼ cup fresh mint leaves, chopped
juice from 1 lemon
1 tsp freshly grated ginger (or ginger powder)
1 tsp ground cumin
pinch of salt
3 tbsp olive oil

Put the lemon juice into a bowl and add the ginger, ground cumin and a pinch of salt. Whisk everything together with about 3 tablespoons of extra virgin olive oil. Pour the dressing over the carrots and peppers add the cilantro and mint leaves, and mix it all together.

Carrot Soup
(thanks to Nela and Keith at SFL for this recipe!)

500 g carrots, peeled and cut in thin discs
1 large onion, chopped
1 tbsp olive oil
1 tbsp whole wheat flour
5 cups low sodium chicken broth
¾ cup plain yogurt
pinch of salt and pepper
2 green onions, chopped

Heat oil in a large pot, add onion and sauté. Add carrots and cook until they start softening. Add flour and mix. Add chicken broth and mix until the flour dissolves and the broth starts to thicken. Simmer for about 20 minutes or until the carrot is soft. Transfer the soup to the blender in batches and blend until the mixture is homogeneous. Pour back in the pot, add the yogurt, salt and pepper and mix. Serve topped with green onion.

Chayote Salad
(thanks to Nela and Keith at SFL for this recipe!)

4 chayotes
1 cup frozen corn
1 cup carrots, shredded
1 bunch green onions
1 tbsp yogurt salad dressing of your choice
1 tsp Dijon mustard (optional)
pinch salt and pepper
½ lemon, juiced

In a med pot, bring water to boil. Peel, wash and cut the chayote in ½ inch squares. Boil for 5 – 8 minutes or until the chayote is soft, but still holds its form. In the last 4 minutes of boiling, add the corn. When cooked, rinse with cold water and let it drain while you prepare the rest of the salad. You may add other vegetables such as onions, peppers, and mushrooms. Mix everything in a big bowl and add the dressing prior to serving.

Chicken Stew with Tomatoes
(thanks to Nela and Keith at SFL for this recipe!)

1 tsp olive oil
1 ¼ lbs skinless, boneless chicken breasts
Salt and pepper to taste
¼ cup white wine (of water)
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
1 carrot, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups chopped, canned Italian tomatoes with their juice

Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
Transfer everything to the crock pot: browned chicken, wine mixture, carrots, parsnips, bay leaf and canned tomatoes with juice. Mix everything and cook on low for 6-8 hrs. Taste the cooking liquid and adjust the salt and pepper.