Raw Carrot Cake bites for Easter. How to use up your carrot pulp from juicing.

Tuesday is my day to get refueled from the weekend and a super busy Monday.  Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.

I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work.  I really don’t consider this a work day, because I get to make raw food and let out some creative energy.  I love making raw foods for my clients,  because it sends healing to them and I always make enough for leftovers for me. 🙂

Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad.  Cruciferous salad?

IMG_6244
Raw Carrot Cake Balls for Easter

Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.

Cruciferous vegetables include:

  • arugula
  • bok choy
  • broccoli
  • Brussels sprouts
  • cabbage
  • cauliflower
  • kale
  • radish
  • turnips

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. SOURCE : HEALTH LINE CRUCIFEROUS VEGETABLES BENEFITS

But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe.  I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂 

I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.

INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
  • 3/4 cup dried raisins
  • 1/2 cup carrot pulp
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed
INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
  4. Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
  5.  Enjoy!
IMG_6245
RAW Carrot Cake Balls for Easter

 

Advertisements

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. 🙂

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce. 

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2  cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions: 

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.