Posts Tagged: carrots
herbaceous carrot + lemon juice
If you follow me on Twitter or Pinterest, you probably know my mind has often been on juices lately. I don’t know what’s the largest contributing factor: pregnancy, regularly needing to fight illness, or the heat and humidity, but I’ve been thirsting for them (pun intended) regularly. I used to think I wasn’t a juice person, but as it turns out I just don’t care much for bottled juices, even those “not from concentrate”; fresh juices, on the other hand, I groove on.
Since this is new territory for me, I haven’t been posting any recipes, just following others’ and experimenting. Since I enjoy even flavors some might find too strong, I haven’t had a juice yet I didn’t like, but what I’m sharing today is the first concoction I created that spurred me to test it confirm it was just as refreshing and balanced as I originally thought. Conclusion: Indeed. It’s delightfully lemony while the acidity is tempered by the mild sweetness of carrots and an apple. Its camouflaged complexity comes from the vibrant flavors of cilantro and mint (from our CSA) and the finish boasts a little heat from fresh ginger.
Herbaceous Carrot + Lemon Juice
2 carrots, peeled
1 Fuji apple, cored
1 lemon, peeled
1-inch piece fresh ginger, peeled
handful of fresh mint, leaves only
handful fresh cilantro, leaves and stems
Run the ingredients through your juicer according to the manufacturer’s instructions. Mine works best if the greens (or herbs, in this case) are balled up and dispersed between the other ingredients.
Serves 1-2
banh mi burgers
We are leaving first thing in the morning for vacation, so I’ve had a hard time focusing all day. I remember this feeling from my time working in an office; the last day before a trip can be unproductive to say the least…is there a word like “senioritis” for vacations?
Before I go, though, I want to point you in the direction of a new article I have up this week on Recipe.com for Vietnamese-style burgers. A cross between a banh mi and a hamburger, it’s the sandwich my summer grilling dreams are made of. While on occasion I crave a burger gilded with rich toppings like goat cheese or bacon, this is the way I prefer to eat in warm weather (and really, most of the time). The crunchy, tangy quick pickles, fresh cilantro, and spicy mayo keep the savory beef in balance, while the typical white bun is replaced with an airy-on-the-inside-crunchy-on-the-outside French baguette.
Read the article here, and I’ll see you in this space and on all my favorite social media platforms next week!
carrot macaroni & cheese for hellobee
Sometimes I come up with a recipe idea that feels original. I say “feels” original because I’m sure if I did a quick internet search I’d find someone else (if not many someone elses) had already done it. Most of the time, though, I find inspiration from other sources: cookbooks, bloggers, and most recently, restaurant menus.
My post for Hellobee last week was inspired by an item on the menu at the former Ubuntu in Napa, where Ben and I honeymooned five years ago. The vegetarian restaurant served a macaroni and cheese that replaces the classic béchamel with a lighter but flavorful carrot puree. Head on over for more details and to get the recipe for carrot macaroni & cheese.
