Carrot Purée
Ingredients:
3 medium/large carrots ( peeled+chopped)
1 shallot
1 clove of garlic
1 tbsp of Vegan Butter
1 cup water + 1/4 cup water
1/4 tsp ground black pepper
1/2 tsp sea salt
1/2 tsp white miso
Directions:
1.) Peel and chop carrot in small 1/4 inch circles. Finely chop shallot and garlic clove. Heat sauce pot on medium/high. Add 1 tbsp of butter. When it starts to sizzle melt add in shallot and garlic and stir. Cook for 1 min and then add the carrot and stir.
2.) Sweat the carrot a little to get it heated ( cook for 2-3 mins being mindful not to burn garlic, keep heat at medium) and then add 1 cup of water, sea salt and black pepper. Stir together. Raise heat a little to bring to a boil.
3.) When it begins to be a rolling boil lower heat to simmer and cook for 20-25 mins until the carrots are tender. There should be about 1 inch of liquid in the pot. Remove from heat and let cool with lid on top of the pot for 5 mins. Transfer to a blender or food processor and add 1/4 cup of room temp or pre-boiled water from a kettle plus 1/2 tsp of miso. Blend until smooth.
4.) Serve as a sauce to dip fresh bread in and enjoy with bitter green salad recipe below.
Nutritional Notes:
Carrots are rich in vitamin C, vitamin K, calcium, beta carotin ( antioxidant), fiber and more. They help nourish our cells, immune system, skin, eyes and bones. They are anti-inflammatory as well and energetically grounding, supporting our lower body and earth connections. In macrobiotics root vegetables slow cooked in liquid are grounding and nourishing for winter meals. They are a nutrient dense veg ( meaning they contain a high volume of minerals and vitamins in one serving) and offer a big dose of plant magic when we may need a little brightness in this last full month of winter. If we are feeling the over expansion of Aquarius season and slightly disconnected or ungrounded root vegetables can be one nutrient rich tool to add in for overall support. They are sweet when slow cooked which tastes really nice on a cold night. They’re orange color is associated with our sacral chakra- the energy space for our creative flow, erotic connections, tenderness and more. Sometimes I like to make slow cooked carrots in soups or sauces like this when I’m feeling a little creatively stuck or slow or scared of sharing something new. Slow cooked carrots invite a warm softness in my body to open up and remember my tender process, remember my erotic power and remember my inner sweetness. Maybe they will for you too. Also, try carrots in different ways- I like carrot juice as well or shredded carrots in salad during the week. Try them different ways and see how you feel. Enjoy them in this recipe or however you desire. Remember- eat the rainbow, especially our root veggies in these cold wild weeks. They are here for us.
Bitter Green Salad
Ingredients:
2 cups of fresh arugula
1 cup or 1 small head of Frisée ( part of endive family)
3 sliced red radish
1/4 cup of thinly sliced red onion ( about 1/4 of 1 whole red onion)
1/4 cup chopped parsley
1 tsp lemon juice
1/4 tsp sea salt + 1/8 tsp black pepper ( eye ball this if you want-3 pinches each)
2 tbsp olive oil
Directions: Rinse and chop greens and add to your salad bowl. Thinly slice radish in halves. Thinly slice onion and chop parsley. Add all ingredients to the bowl before you dress it. Pour over lemon juice + olive oil. Sprinkle salt and black pepper. Toss the salad well with tongs or large spoon and fork. Enjoy!
Note: I would recommend tasting this salad as you make it and adjusting the salt/pepper/olive oil and lemon juice as you like. Maybe you want a little more lemon or olive oil/ salt and pepper. or less. If you are unable to find these greens work with what you can access. Different lettuce or herbs. Make it your own. Chew well and enjoy this salad with Fresh baguette and the carrot dip above for a nice winter meal balanced with warm puree, soft fresh bread and bitter greens.
Nutritional Note: Bitter greens help activate enzymes in our digestive system and can be helpful to eat while chewing well after eating the bread and carrot puree if you want. You can eat it all together too ( I do). Greens are rich in antioxidants but also calcium and iron which gives our bones and blood extra nourishment. A ittle drizzle of lemon offers vitamin C which helps boost the absorption of the iron into your blood. It is important to note that chewing well helps the enzymes activate and makes sure our bellies can digest comfortably. If you are unable to digest raw greens please adjust and sauté your greens for this meal. It will just as delicous.
This meal will give your belly some love ( if you are gluten free try another type of GF bread or crackers) thanks to the bitter green salad which also offers antioxidants and fiber as well as the soft slow tender carrots gifting us an easeful dose of nutrient rich deliciousness. Make this meal for yourself or for you and who ever you share food with. Share this recipe with someone you love. Make it as an app for a covid safe dinner hang out. Eat it for meals all week if you want. Remember to soak up every last drop of the purée on your bread and chew your greens slow for best digestion and nutrient absorption. Enjoy babes and happy Waxing moon week. Love
