Rebel Roots #1
Carrots! Two ways:
Roasted whole with Coconut oil, miso, and Ras al Hanout (Ras al hanout means "head of the shop" and is a sweet and fragrant spice blend that varies in ingredients from shop to shop!)
🔺preheat oven to 400
🔺peel carrots (6-8)
🔺add one tablespoon ras al hanout (you can sub garam masala or even mild curry powder)
🔺add one teaspoon shiro miso
🔺one teaspoon of agave or honey
USE YOUR HANDS to combine mixture and coat carrots. Bake for about 30 minutes until golden and soft but not mushy. Serve with raita, Greek yogurt, or whipped tahini if you're vegan. Sprinkle a little mint on top and enjoy!
While that's in the oven you can start your
RAW CARROT SLAW WITH PARSLEY, GRAPEFRUIT, AND PRESERVED LEMONS.
🔺grate carrots (about 3)
🔺finely shred 1/4 purple cabbage
🔺add 3 chopped spring onions
🔺1/2 a preserved lemon, minced (here's my recipe for making your own! http://www.rebelremedies.com/good-food-for-bad-people/preserved-lemons), or sub zest and juice of 1/2 a lemon
🔺2 tablespoons chopped parsley
🔺salt and pepper
🔺olive oil, drizzle and count to 5
🔺the juice of one grapefruit
🔺1/4 cup toasted sunflower seeds
Mix it up and adjust your seasoning. Once you're done cleaning up your whole roasted carrots should be ready to enjoy!
Let me see your version! Tag me! @rebelremedies
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.