RICE AND VEGETABLE PANCAKES..another great use for cooked carrots

These are great and I can never make them enough for my clients, friends and family.
As always a simple recipe that is really delicious.

this makes 12-20 depending on size



1 cup cooked brown rice

1 cup grated or mashed cooked carrot
1 cup grated raw onion or minced scallions
1 cup any other cooked vegetables ( beans, celery, turnips & etc.)
2 eggs beaten
1/2 - 1 cup wholewheat flour
sea salt
ground black pepper

cold water as needed to make a medium thin batter


Peanut or grape seed oil for frying.
In a large bowl mix the rice and vegetables.
Add the beaten eggs and mix well.

Season with sea salt, pepper and any herbs/spices of choice.

Stir in the flour to make a medium thin batter.
Adding tbsp cold water as needed.

Set aside for 30 mins.

Heat 1/2 cup oil to smoking and drop carefully by tbsp the vegetable batter, do not over fill the pan.
Cook without moving until the  first side is brown then carefully (I use spatula and table fork), turn them over and cook the other side until also golden brown.
Remove from pan and drain on wire rack, don't drain on paper as it makes them soggy.

keep warm in 200f oven.

Serve with salsas, salads, soups, anything..great for snacks, or for topping with cheese & etc.

The rice in the pancakes makes for a great nutty texture and flavors.

CARROTS THE ORIGINAL SUPERFOOD..FIGHT CANCER, IMPROVE EYESIGHT, IMPROVE ARTERIES; IMPROVE IMMUNE SYSYTEM......FACTS AND SOUP, SMASHED AND ROASTED Vegan-Vegetarian RECIPES

NOTHING IN THE MARKETS IS AS GOOD FOR YOU AS CARROTS!!

COOKING CARROTS IS THE BEST WAY FOR THE BODY TO ABSORB THEIR BETA CAROTENE.

1 CARROT A DAY SLASHED CASES OF STROKE RATES 68% IN WOMEN

1 MEDIUM CARROT'S WORTH OF BETA CAROTENE A DAY CUTS LUNG CANCER RATES BY 50% EVEN  IN HEAVY SMOKERS

HIGH DOSES OF BETA CAROTENE SUBSTANTIALLY REDUCES ODDS OF DEGENERATIVE EYE DISEASE (CATARACTS & MACULAR DEGENERATION) AS WELL AS CHEST PAIN, (ANGINA).
THE ARE HIGH IN SOLUBLE FIBER WHICH HELPS DEPRESS BLOOD CHOLESTEROL , PROMOTING REGULARITY.
THEY ARE A NATURALLY POWERFUL ANTICANCER, ARTERY-PROTECTING, IMMUNE-BOOSTING, INFECTION FIGHTING ANTIOXIDANT WITH WIDE PROTECTIVE POWERS.

This is a vegetable that has been around for thousands of years, although for much of that time it was considered domestic animal feed.

It is TIME for everyone to eat more cooked carrots, forget the juicing for a month and try more recipes with cooked carrots, then see the difference, you whole body will be alive with more nourishment and you WILL feel better.


Here are some easy recipes to get you started., also add more carrots to any of your usual recipes, you cannot go wrong.

Right now wonderfully sweet "Spring" carrots are coming onto the markets, they only need steaming or boiling then mashing, in a lot of dished/recipes don't add too much sweeteners/sugars these fresh young carrots are naturally sweet enough.

FROM COPENHAGEN, GULEROD SOUP  completely delicious and Vegan

coconut-curried carrot soup

serves 4

1tbsp safflower oil
1/2 cup minced scallions
5 cups diced carrots
1-2 tbsp curry powder (depends on personal taste)
4 cups HOT vegetable broth
1 1/2 cups unsweetened coconut milk
sea salt, ground white pepper, pinch cayenne pepper and lemon juice

Garnish:
cooked carrot slices, live plain yogurt, parsley sprigs


Saute the carrots in the hot oil and add the scallions, cook for about 4 mins, stirring with a spoon, then add the curry powder.
Immediately add the hot stock and bring to boil then low simmer.
Cook covered for 25 mins.

Blend in batches adding coconut milk as they are pulsed to a smooth liquid.
Add seasonings to taste and serve warm in bowl, garnished..or pass the garnishes round for folks to add their own.

variation: Instead of curry powder use stem ginger root grated

SMASHED CARROTS WITH GREENS
This is so simple yet so delicious, and it is not mashed to the stage of baby food, but left rather chunky.

3 cups  1 inch diced carrots
1 - 2 cups greens chopped ( kale, cabbage, broccoli, collards)
sea salt , ground black pepper

Butter


Boil the carrots for 20 mins then add the greens and cook for just 10 more minutes.
Drain well, and sea with salt and pepper.
Mash slightly , leaving pieces chunky and add 2-3 tbsp butter.
Mix well and serve

Plain and  simply delicious, for extra creaminess try  adding grated nutmeg just before serving.

ROASTING CARROTS for pies, tarts, crepes or just by the plateful, with other veggies

easy to make and easy to ruin....Carrots, parsnip and beets are much denser than other vegetables, so they require longer cooking and at lower temps than other veggies.
For a number of years roasted vegetables have been popular in California but i have lost count of the number of times I have tried to eat  rock hard carrots, beets and parsnips with almost charcoal onions and zucchini
The secret is to cut everything to the same size, then marinate the carrots, parsnips and beets in bowls or bags in olive oil and herbs overnight.
At 375F roast the beets for 45 mins on a large cookie tray, then add the carrots and/or parsnips and bake these for a further 30 - 45 mins.
Occasionally stir them to prevent sticking.
Check  them for tenderness, when tender remove and using a slotted spoon add them to a large bowl.
Roast  the other vegetables, just sprinkled with herbs and oil prior to traying, at 400f for 30-40 mins, again stirring them to prevent burning.
When they are ready add to the other vegetables in the bowl and mix gently.
I always top my cooked roasted vegetables with either citrus juice or pomegranate.
 molasses, to cut the richness.

 
These make a terrific snack, and are great with hummus diluted with olive oil &lemon juice (and a tbsp hot water)



Eat more cooked carrots, daily.

African style nut butter & greens soup; Mixed vegetable curry and rice; roasted vegetable & cheese Tarts; whole what breads; banana nut waffles; sundried tomato & walnut pesto; vegetable, rice and cheese gratins; the menu prep for tomorrows deliveries in Photos

Previous 4, make well Flavored Vegetarian dishes takes time, cooking soaked chickpeas and lentils, one for the soups and lentils for the curry sauce; sourdough started began 8yrs ago from organic apple and new addition started in large jug created from sprouted farro grains 1 month ago..this is for the breads and waffles

Sauteing the vegetable base for the curry

African style nut butter and collard greens soup

The cooked curry vegetables will be covered in a  reduction of cooking liquor plus cooked lentils

Previous 2 the  rice and vegetable gratins and some of the vegetables and sauce that is layered

Roasted vegetables for the tart

Whole wheat bread

Sourdough whole wheat banana-walnut waffles

Own Sundried tomato pesto with walnuts and own grown basil I have also added some fresh chopped tomatoes this is eaten with baked pita chips

Vegetable tarts before baking

Marinating vegetables overnight in olive oil & herbs for the tarts

The baked roasted vegetable tarts, they eat like an upside down pizza, the cheese on the base prevents the crust from getting soggy