Tag Archives: carrot

Raw Rainbow Ribbon Salad with a Maple, Thyme and Grapefruit Dressing

13 Aug

Bursting with colour and flavour, this is the ideal summer salad to impress your friends with! Fresh and tasty, this raw summer salad is also a cinch to make. Enjoy, Eoin!

You will need:
2 figs, cut into quarters
3-4 grape tomatoes cut (optional)
2 passion fruit
7g of Thyme leaves
Salt

For the dressing –
½ grapefruit, juiced
30mls maple syrup
30mls oil

For the veggies –
4-5 asparagus ribbons
1 carrot ribbon
1 courgette ribbon
1 Beetroot, thinly sliced

Method:
Using a veggie peeler or mandolin slicer, make your veggie ribbons as per the ingredients.

Leave aside and start on the dressing.

Using a whisk, mix the maple syrup and the grapefruit juice, slowly add the oil and one of the passion fruit seeds/flesh. Then add the thyme and salt to taste.

Mix all the veggie ribbons, minus the beetroot, with some of the dressing.

Place on a plate and then add the beetroot, figs and tomatoes around the plate. (see pic)

Add a little more dressing and add some of the passion fruit seeds on top for a garnish

Enjoy!

 

 

 

 

  
  

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Spiced Carrot pulp and banana cake

30 Aug
I love juicing fruit and vegetables but hate to waste the left-over pulp. I Used the left over pulp from juicing carrots to make this carrot cake!
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Ingredients:
– 225g vegan butter
– 225g brown caster sugar
– 250-300g carrot pulp
– 4 tablespoons milled linseed (flaxseed)
– 4-6 tablespoon of water
– 225g self raising flour (or use a GF alternative)
– 3 teaspoons cinnamon
– 1 teaspoon ginger
– 2 teaspoons nutmeg
– 1/2 teaspoon allspice
– 2 ripe mashed bananas
– 3 teaspoons of vanilla essence
-150g raisins or dry fruit mix
-75-100g chopped dark chocolate (i used 85%)
-a little dairy free milk
Method:
– Preheat your oven to 180c.
– Mix the linseed and water together. This will replace the egg is this recipe. Let sit for a few minutes.
– In a bowl or a mixer, cream the sugar, vegan butter and vanilla. mix until sugar is dissolved.
– Add linseed mix, banana, carrot pulp and raisins and combine them.
– In another bowl mix flour with the spices and add this to the batter. Mix until well incorporated. If mix is too wet, add a bit more flour. If it is too dry, use a dairy free milk. The mix might look a little separated but this is total fine, then add chocolate and one final mix.
– Grease and line a 9” spring form bottom circle pan, and pour in the mixture. With a wet hand smooth out the service. Place in the oven and cook for 30-45 min or until a knife dipped in the center comes out clean.
this is a very moist cake. Remore it from pan, cool. Servie warm or cold with iceream or just have a slice with coffee yumm:)
Tips:
– You can used a mix of brown and while flour if you wish. I used 157g brown flour and 50g white flour.
– You may also used apple pulp in this recipe. Use a 50:50 ratio.
– You can also keep extra pulp and use it for other recipes, like brownies, muffins, etc.
– The pulp will freeze for 3-6 months.
– you may if you wish add more spice, i always do i love cinnamon, ginger

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