Daikon Carrot Salad with Almonds

Do you know how hard it is to get a cat to make a cute paw print on a card?  No, of course you don't... because why would you?  Why on earth would you do something weird and wacky like that?  Things like this are best left up to me; then I can come back and tell you how crazy they are.

I got this idea to make a card "from our cats" for my partner for Valentine's Day.  Naturally my first concern was what medium to use that would be safe on their paws. Anything possibly toxic like ink and paint were most definitely out so I opted for fresh beet juice.

You should know that beet juice stains. Bad. Especially when there are tiny paws covered in beet juice that are running very quickly away from you. In the end, I didn't even get a cute paw print on the card. All I got was a couple of red, ill-shaped blobs. I think the card ended up looking more like a threat than a gesture of one's love and admiration.  

So, the lesson here is simple: don't be like me when it comes to cats... or probably life in general. But, if you like good food, you are more than welcome to be like me when it comes to this salad.

This salad is simple and easy to adapt depending on the produce you have on-hand.  I love using daikon radish in this salad for its mild spice that complements the sweet carrots and broccoli stalks perfectly.  Serve this as a refreshing appetizer or side dish to any entree.

Daikon Carrot Salad
Adapted from Clean Start by Terry Walters
Serves 4

Ingredients:
2 cups julienned daikon radish
2 cups julienned carrots
2 cups julienned broccoli stalks
1/2 cup chopped fresh cilantro
1/2 cup chopped raw almonds

Dressing
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons sesame oil
2 teaspoons maple syrup
2 teaspoons ume plum vinegar
1/4 teaspoon sea salt

Instructions:
Place daikon, carrots, broccoli, and cilantro in a large mixing bowl and toss to combine.  In separate bowl, whisk together dressing ingredients.  Drizzle dressing over salad and toss evenly to coat. Fold in chopped almonds and serve.

Carrot and Cilantro Juice

I am surrounded by germs at the moment. Between my office and home, almost everyone is sick. I felt a little under the weather for several days, but so far I've been able to ward it off.  I'm definitely convinced that my strengthened immunity is due to all the fresh juices I've been drinking!

For this week's SPUD juicing box I opted for the Organic Dynamic Beauty Juicing Box, which is a beautiful combination of apples, beets, carrots, celery, chard, cilantro, cucumber, ginger, kale, lemons, green bell peppers, and spearmint. This was the first box that I tried from SPUD and I love all the different flavor combinations you can make with these juices. 

This week I've been playing around with lots of carrot-based juices. If you are new to juicing, I definitely recommend starting with a carrot-based juice because it will be incredibly sweet, even without the addition of fruit! Some of my favorite combinations from this week's produce box include: 

• 5 carrots, 3 kale leaves, and 1/2-inch piece of fresh ginger
• 3 carrots, 2 beets, 1/4 apple, and 1/2-inch piece of fresh ginger
• 3 carrots, 3 celery stalks, 3 chard leaves, and small handful of mint
• 3 carrots, 1/2 cucumber, and small handful of mint

And, of course, this carrot cilantro juice.

This juice is a sweet and zesty mix between the carrots, bell pepper, and cilantro.  I also love adding a lemon for a nice tartness and even more alkalizing power.  For an additional immune boost (and to ward off vampires), try sneaking in a garlic clove or two!

I looove cilantro so I actually added quite a big handful to my juice. If cilantro's not your thing, you can either leave it out or substitute with a different fresh herb like parsley. Drink up!

Carrot Cilantro Juice
Makes one 12 - 16 oz juice

5 medium carrots
small handful cilantro
1/2 green bell pepper
1 lemon, peeled

Juice ingredients and enjoy!

Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Earlier this year I went to San Diego and tried hot carrots for the first time at Ranchos Cocina. Holy moly. My taste buds are forever changed. If you have not yet experienced this spicy favorite, there's no time like the present. My version is no where near as spicy as the original so if you like super spicy carrots, add a second jalapeño and be sure to keep all the seeds in.


(Note: this is my first of three recipes featuring produce from Oxbow farm.  If you didn't catch my CSA post, be sure to check it out.)

Spicy Carrots
Adapted from About.com
Serves 4 - 6

1 tablespoon olive oil
1 bunch carrots, diagonally sliced (about 3 cups)
2 garlic cloves, chopped
1/3 cup vinegar
2 bay leaves
5 whole peppercorns
1 jalapeño, sliced (seeds removed if less heat desired)
1/2 cup water
Sea salt to taste


Add olive oil to a pan over medium heat.  Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes.  Add the water and continue to simmer for an additional 10 minutes.

Remove from heat and remove the bayleaves.  Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.

Raw Carrot Cake Cupcakes

Without fail, there is always one weeknight when I don't feel like cooking.  Even though I have a stash of quick dinners handy, I will find myself staring into the fridge and thinking that nothing sounds good.  My back-up plan in this unfortunate situation is to walk down to my local co-op and grab two slices of their vegan pesto pizza.  Not only is it the best pizza I've ever tasted, but it's covered with veggies -- totally my style.

Every time this happens, the same pizza guy is standing behind the counter, ready to serve me my usual order of two slices of vegan pesto.  The awkward thing about this situation is that the pizza guy kinda looks like JT.  No, really.  If you have ever wanted to to experience a hippier version of Justin Timberlake serving you pizza, your dream can come true right here in Seattle.  The truly awkward part though isn't that he looks like JT. The awkward part is how he flashes the peace sign at you as you take your slices of pizza and I can't but help imagine JT with pizza singing "Cry me A River."

Just as I'm leaving on my way out of the co-op, usually embarrassed and laughing at myself, I am invariably tempted by the most amazing vegan carrot cupcakes made fresh in their bakery.  If I have been craving something sweet, I already know upon seeing those cupcakes that I am done for.  And even if I haven't been thinking about dessert, who can resist moist, sweet carrot cake with a dense and creamy frosting? 

I decided this week that it was time to recreate those amazing cupcakes at home.  The result?  A moist, sweet carrot cake with dense and creamy frosting... but this version relies on raw ingredients like fresh carrots, coconut, dates, and nuts for a delightful treat that you can feel good about eating.  

On to the cupcakes!  Start by processing your ingredients into "dough." 

Fill up your tin!

Make your frosting by using soaked cashews, dates, lemon juice, vanilla stevia, and a touch of sea salt.

Then enjoy!

Raw Carrot Cake Cupcakes

Adapted from Choosing Raw

Yields: 6 cupcakes

Cupcakes:
1 cup raw walnuts, almonds, or macadamia nuts
1 cup dates, pitted
2 cup grated raw carrots
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/2 cup raisins


Process the nuts and dates in a food processor (with the S blade) until it is well-incorporated.  Wrap the carrots in a paper towel and squeeze out any excess liquid (you can also substitute carrot pulp from a juicer and skip this step).  Add the carrots, coconut flakes, cinnamon, and ginger to the food processor.  Process until the mix is a smooth "dough."  Add the raisins and pulse to combine.  Stuff the carrot cake dough into muffin tins and refrigerate for about an hour. 

Frosting:
1/2 cup cashews, soaked 1+ hours

2 pitted medjool dates
1 teaspoon lemon juice

1 cup unsweetened coconut flakes

10 drops liquid vanilla stevia, or to taste (I used NuNaturals brand)
Dash sea salt

Water (start with 2 tablespoons and work your way up as needed.  The soaking time of the cashews will determine how much water you actually need)


Drain the cashews and place in a food processor with the dates, lemon juice, coconut flakes, stevia, and sea salt. Add 2 tablespoons of water and begin to process.  The soaking time of the cashews will determine how much water you need.  Add more water as necessary to achieve the desired consistency.  


Remove carrot cakes from fridge and frost!

Late Spring Farmers Market

I am so excited for summer this year and it feels like the sun can't come fast enough.  But, it's still spring here in the Pacific Northwest.  Luckily there is already an amazing mix of local produce available at the farmers market.  

For most of the year, we have an abundance of carrots and root vegetables.  I love the fresh, baby carrots of spring that taste so tender and sweet.  These are wonderful eaten raw with a dip like hummus or simply roasted to bring out a bit more flavor.

Fiddleheads, fiddleheads, fiddleheads.  I love that word.  Fiddleheads are uncoiled ferns, a true springtime treat.  If you've never heard of them, you can read more about them here along with a simple recipe.

Lavender is one of my favorite plants and although it can be used in the kitchen, I've yet to incorporate it into a recipe.  I love to keep lavender in my garden to give off a wonderful, relaxing aroma while attracting bees.  My favorite uses for dried lavender is in sachets under my pillow or adding some to a hot bath.

Oh how I love cherries.  Although they can be a pain to pit, cherries are one of my favorite fruits to add in smoothies and summertime slushie treats.  They're also a great topping for salads.

There is an abundance of greens right now and it is a great time to find tender, baby lettuce for salads.  Top your salad with this incredible green goddess dressing and relish in the flavors of spring.

I think radishes tend to get a bad rap.  Most of the radishes we eat come from the grocery store and taste overly spicy, woody, and hard.  The fresh, baby radishes available at markets are a different game entirely.  These ones are still spicy, but they don't taste dried out.  My favorite ways to enjoy them is shredded in a raw salad or roasted.

What's available in your area this time of year?

Rainbow Carrot Immune Booster

Right now I've got a mega-cold, a cat with severe skin allergies, and a cat that's just plain crazy waiting for me at home.  Life is a bit complicated. 

Let's uncomplicate things a bit, shall we?  I think it's time for a fresh juice.  This one is an intense immune-booster.  This healing concoction involves rainbow carrots, garlic, and ginger for a powerful punch.  It's a cure for the common cold, vampires, and crazy cats.  Okay, maybe just the cold.

For my juice base I used some fresh, local rainbow carrots.  Aren't these gorgeous?  I love using rainbow carrots because they turn the juice a pretty orange-red-purple color, but you can use any carrots of your choosing.  Carrots contain vitamin C, vitamin B complex, iron, potassium, and sodium which is great for boosting immunity, alkalizing the blood, and improving liver function. 

The next ingredient is raw garlic.  I'm a big garlic fan and love adding it to juices and recipes because it is a natural antimicrobial, anti-inflammatory, and powerful immune system booster.  Using garlic raw ensures that you are getting the most benefits.  If you've never juiced with garlic before, it can be a bit intense the first time.  I recommend starting with one clove of garlic and then working your way up to 2 - 3 cloves. 

I added ginger to this juice because it is a strong antioxidant and anti-inflammatory.  It is also great for aiding the digestive system and is especially helpful for nausea and cramping. 

It is best to juice the garlic and ginger first.  Since they do not yield much juice, juicing the carrots afterward will make sure that you get the most juice from these items and it will also help to flush the garlic/ginger flavor  out of the juicer.  (This helps to prevent future juices from tasting like garlic.)

Rainbow Carrot Immune Booster

Yield: 8 ounces

1 - 3 cloves garlic

1-inch piece of fresh ginger

1 bunch of rainbow carrots (or any carrots), tops removed

Juice garlic, ginger, and rainbow carrots (in that order) and serve immediately.

Ginger Orange Carrot Juice

Sometimes, when I am really on top of things in my life, I monitor where web traffic comes from. Most people stumble here through Foodgawker, Pinterest, Finding Vegan, or Google searches. If you do any Google searches for kale smoothies, roasted beets, or kale chips, apparently I'm your gal.

And, as I learned the other day, if you search for "images of nasty looking but good food," you will find your way here as well.  Or more specifically, you will find your way to a very old post where I once made a rather gross-looking, but amazing split pea and yam soup (aka Sexy Ugly Stew) and told some jokes about how Mick Jagger is "sexy ugly." Oh how your internet past will haunt you.

Lucky for me I refuse to make sexy ugly food anymore. Just sexy food. Food that is beautiful and will make you feel beautiful from the inside out.  Hello ginger-carrot-orange goodness...

Today is the two-year anniversary of this blog. Here we are... a year older, wiser, and (hopefully!) healthier. Thank you to each and every one of my readers for your continued support, comments, emails, tweets, Facebook posts, and for joining me in this journey to a healthier, happier life.  My life wouldn't be the same without you. 

And back to this gorgeous number.  This juice is simple, delicious, and oddly filling.  Plus, who doesn't love that vibrant orange color?  The ginger adds a bit of spice which I found refreshing in combination with the sweetness from the carrots and orange.  I always add lemon to my juices becuase lemons help to alkalize the body and restore proper pH balance (since our bodies tend to be too acidic in this modern world).  Removing the peel will help keep the lemon from tasting too bitter in the juice.  Enjoy!

Ginger Orange Carrot Juice

Serves 1

1 pound of carrots (organic if possible)

1-inch piece of fresh ginger

1 orange, peeled

1 lemon, peeled

Juice ingredients and enjoy immediately!

Roasted Root Veggies with Shallots

Today I come to you with a simple recipe and a heart-felt thank you.  Thank you, dear readers, for being such a wonderful part of my life and bringing so much energy and purpose to what I love to do: talk about vegetables!  Thank you for all your comments, tweets, emails, and allowing me to relish you with stories about beets and farmers markets... as well as giving in when I (practically) force green smoothies down your throats.  Without you, I would just be a woman in her pajamas talking to her cats about her love for kale.  Nobody wants to be that person.

I've been working on a gratitude project for the last couple of weeks and documenting all of the things that I am most grateful for in my life.  You, of course, are at the top of my list, along with my family, my friends, and my health.  I am also incredibly grateful to be approaching the one-year mark at my job where I get to do amazing work like introduce kids to kale smoothies and teach people how to cook with quinoa for the first time. 

What are you most grateful for?  I hope that wherever you are you find yourself experiencing health, happiness, and a passion for everything that you do in this world.



This almost isn't a recipe as much as a suggestion... to roast some fall vegetables, treat yourself to good food, and make your health a priority.  You deserve it.

Roasted Root Veggies with Shallots
Serves 4

6 carrots, sliced in half, tops trimmed
6 golden beets, sliced in quarters, tops trimmed
any additional veggies of your choice
4 shallots, quartered
a few tablespoons of oil (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
any fresh or dried herbs you desire (I used fresh rosemary, thyme, and sage)
freshly ground sea salt and pepper to taste

Lay vegetables on a sheet pan and toss with oil and herbs.  Roast at 425 degrees for about 20 minutes, or until the vegetables can be easily pierced with a fork. Add salt and pepper to taste, if desired.  Serve warm or cold.

Carrot Face Mask

Welcome to the third Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen. 

When I was a teenager I was obsessed with finding kitchen ingredients and making them into homemade face masks.  You can bet that I came up with a mix of yummy and weird combinations, including: strawberries and honey, avocado and cucumber, and even lemon and raw egg whites.  Let me tell you, the last one did not smell pretty.

With the seasons changing, my skin's been feeling a little drier than normal and it seemed like the perfect time to try my hand at mask-making yet again.  This time I wanted to experiment with carrots because they contain a variety of vitamins and are said to be great for toning the skin.

This mask is perfect for any skin type because it can easily be adapted for dry or oily skin.  It's also a great way to use up an overripe banana!  If you have drier skin, the banana, agave, and olive oil are perfect for moisturizing.  And if you have oily skin, the lemon juice acts as a natural astringent and toner.  I really like combining these ingredients for a mask that tones as well as moisturizes, but feel free to experiment with different combinations.

Ingredients
2 medium carrots
1/2 medium banana
1 Tablespoon fresh lemon juice
1 Tablespoon agave syrup
1 Tablespoon olive oil

Peel and dice the carrots.  Steam for 15 minutes, or until very soft.  Add the carrots, banana, lemon juice, and agave to a food processor and process.  While the blade is running, add the olive oil.  Process until smooth.

Apply the mask to your skin (avoid the eyes and lips) for ten to fifteen minutes.  Rinse with cool water.

Raw Broccoli Crunch Salad

I can successfully say that I will never again wonder what it's like to ride 50 miles on a bicycle in one day.  This summer it's been great to get back on my bike and I've been pushing myself to do more long rides out of my comfort zone.  Yesterday some friends and I rode the Lake Washington loop and my legs still feel like jelly.

I've decided to sign up for the Cycle the WAVE (Women Against Violence Everywhere) ride in September.  It's a non-competitive women's ride meant to inspire awareness and hope for domestic violence victims.  This year's proceeds will support the Eastside Domestic Violence Program, DAWN, and New Beginnings.  Before I discovered my passions for food and food justice, I used to do anti-violence awareness and recovery work with women.  This ride feels like a great way to support a cause I feel deeply about and keep myself motived on my bike.

When I was on the trail yesterday and began feeling defeated by a big hill I would picture myself in my apartment sitting on the couch and eating this salad.  That's been the majority of my day today and I'm not ashamed to admit it.  You certainly don't have to go on a long bike ride to enjoy this salad.  It's super healthy, quick and easy to make, and the leftovers make a wonderful lunch.  In fact, I think this tastes even better the next day after the vinegar has had a chance to soften the broccoli a bit.

If broccoli isn't a favorite vegetable of yours, this salad might just change your mind.  I love using broccoli stems because they have a milder flavor than the head, but you could also use broccoli heads if you wish.  This salad is crunchy, tangy, and sweet and is the perfect reward after a long hard day on the trail.

Raw Broccoli Crunch Salad
4 servings

Dressing:

1/4 cup extra virgin olive oil

1 Tablespoon raw agave syrup

2 Tablespoons apple cider vinegar

3 cups broccoli stems, shredded

1.5 cups carrots, shredded

3 green onions, chopped
1/3 cup dried cranberries
1/4 cup cashews
Freshly-ground black pepper to taste

Mix the olive oil, agave, and apple cider vinegar together in a small bowl and set aside.  Toss the broccoli and carrots together in a medium bowl and top with the dressing.  Work the dressing in with your hands.  Mix in the green onions, cranberries, and cashews and serve.  Top with some freshly-ground black pepper to taste.

If this salad will not be eaten right away, leave the cashews out until just before serving to keep them from getting mushy. 

Creamy Carrot Soup with Fresh Basil

I have always been interested in cooking, but it wasn't until I was in college and living on my own that I learned how to actually cook.  Making soups was one of the first things that I learned and it's still one of my favorites.  Soup is amazingly delicious, healthy, easy to make, and hard to mess up.  Can you think of a more perfect food? 

You can eat it for lunch, dinner, and heck, even breakfast if you want.  It can also be eaten cold or hot and adapted based on what's available and in season.  Clearly my love for soup runs deep.

This summer I think I might have broken the record for hot soups.  This time of year I'm usually enjoying some Raw Zippy Summer Gazpacho (my favorite summer soup!) or chilled Cream of Asparagus and Broccoli Soup.  However, our wacky weather has dictated something a bit warmer than normal.

I am currently in love with this carrot soup and have made three separate batches.  It's perfect for a light lunch combined with a muffin or paired with cornbread and a hearty salad for dinner.  I like this soup best with fresh orange carrots because there's something in my brain that tells me that carrot soup should be orange.  When I tried rainbow carrots in a batch, it turned more of a puple-y color and my mind kept trying to convince me it didn't taste the same, even though it did.

I'm also a bit of a soup weirdo (that's totally a term) and always have to include beans in my soup.  I love the extra bit of protein and heartiness that beans add to soups, especially when you're trying to make a meal out of 'em.  But, if the beans aren't your thing feel free to leave them out.

Creamy Carrot Soup with Fresh Basil 

Serves 4

2 Tablespoons extra virgin olive oil

2 medium yellow onions, diced

5 cups of carrots, chopped

1 cups of garbanzo beans, cooked

5 cups of vegetable broth

1/4 cup basil, chopped

Freshly-ground sea salt and black pepper to taste

Add olive oil to a pot over medium heat.  Add the onions and sauté until translucent, about 5 minutes.  Add the carrots and sauté for another 5 minutes.  Add the garbanzo beans, cover with the vegetable broth, bring to a slight boil, and cook until carrots are soft, about 15 minutes.  

Next, blend the soup (adding more broth or water as necessary) by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). 

Stir in the basil.  Add salt and pepper as desired.  If a thinner consistency is desired, add more broth or water.  Garnish with more basil, edible flowers, or herbs of your choice.