Day 3
Nuts about Carrots
Today you can eat everything that has the Color Orange!
You will fall in love, I promise. This Smoothie is dreamy delicious. The sweet Bananas, the tanginess from the Yogurt and Lemon, and the light spice of Ginger makes this drink to "dive in" good 🙂
It's also very good for you. Carrots have little calories. They are loaded with Vitamin C, A, Calcium, Folic Acid, and Magnesium.
Breakfast:
Carrot - Banana Smoothie
(serves 2)
Ingredients:
- 2 big ripe Bananas
- 1 teaspoon finely grated Ginger
- 1 cup Carrot Juice
- 1 small cup (5 oz) plain Yogurt ( I use Chobani)
- Lemon juice
- Ice cubes (optional)
Directions:
Peel and slice Bananas. Peel Ginger, and grate finely.
In a Blender, mix together with Yogurt, and Carrot Juice. Add a few drizzles of Lemon Juice to taste. Enjoy right away!
Lunch:
Wraps with Carrot Hummus and Arugula
These wraps are super easy, and quick to make. I call 'em super skinny, and delicious 🙂
Carrot Hummus
Ingredients:
- 3 Carrots (peeled & cooked)
- 250 g Garbanzo Beans
- 2 tablespoons Tahini
- 4 tablespoons Extra Virgin Olive Oil
- 1 glove Garlic (grated)
- Juice of a half Lemon
- ½ teaspoon Cumin
- Salt and Pepper to taste
You will also need:
6 Tortilla Wraps
Hand full Arugula
1 Carrot ( Julienned -cut in thin strips)
1 Red Onion (sliced finely)
Hand full Arugula
1 Carrot ( Julienned -cut in thin strips)
1 Red Onion (sliced finely)
Directions:
In a blender, mix cooked Carrots, Garbanzo Beans, and the rest of the Ingredients to a smooth paste, it's okay to use a little bit of the Carrot water to make paste a bit thinner. Add Salt and Pepper to taste.
To prepare the wraps, spread Hummus evenly, add a little Arugula, fresh Carrot strips, onion, then roll the wrap together. To make it picnic perfect, roll into cut parchment paper, and tie with kitchen string. Voila.
Dinner:
Carrot Chestnut Soup with Rosemary
(serves 2-3)
Ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 2 small Onions (peeled and finely chopped)
- 2 Celery Stalks (sliced small)
- 2-3 sprigs fresh Rosemary (chopped finely - only green sprigs)
- 700 g Carrots ( ca. 7 large Carrots,peeled and thinly sliced)
- 3 tablespoons fresh squeezed Orange juice
- 32 oz Vegetable broth
- 200 g Chestnuts (coarsely chopped)
- ½ cup Sweet Cream
- Salt and Pepper to taste
- ¼ teaspoons Paprika (optional) I liked it with it.
Directions:
Saute Onions and Celery in Olive Oil. Add Carrots and Rosemary, cook on medium heat ca. 10 minutes.
Stir from time to time.
Take out about 4 tablespoons of the veggies, set aside for later.
Pour Orange juice to the pot of soup, continue to cook until Carrots are soft.
Use ¾ of the chopped Chestnuts and put into the soup. Slowly pour the cream. Add pepper, salt, and paprika to taste. Blend Soup in blender, or with a Immersion blender.
After blending add the veggies, and the rest of chestnuts that you have set aside for garnish.
Tell me what you think!
xoxo, Diana
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