Thursday, 14 November 2013

So you bought a big bag of carrots from Costco - now what?

Ever in search of the most veggies for the least amount of money, I found the large bag of carrots at Costco to be quite economical.

But what does one do with that many carrots?

Roast them - chop up a bunch of carrots and whichever other veggies you may so please, top with spices/minced garlic/herbs/maple syrup - I like to keep it simple and do sea salt and olive oil. Bake at 400 for 40 minutes.

Peppers, onions, carrots, minced garlic, salt olive oil - before

After. The peppers and carrots get a bit sweeter and softer which tastes really nice.

Throw it in an egg bake:
I like to use two eggs and 1/2 a cup of egg whites, minced garlic, and whatever other vegetables I have on hand. Grease the inside of a Pyrex dish and bake in the oven at 375 for 20 - 30 minutes. It always varies depending on how many vegetables used so check at 20, if it's still quite runny, leave in for another 5 and check again.

Add shredded carrot to a salad, or make a shredded carrot salad/slaw. I like to grate one or two carrots and add olive oil, honey, pecans, and raisins OR make an avocado-slaw-type-thing by mixing one grated carrot with half an avocado, a tsp of cumin, 1/2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to taste (can also be done with shredded cabbage to make paleo-creamy-coleslaw).

with squash seeds, olive oil, salt

Make many failed muffin recipes. I tried twice to make paleo morning glory muffins from recipes I'd searched out online - both times after being baked, the muffins completely fell apart. So I used it as the almond flour portion in almond flour waffles which turns out great because it's already sweetened, has raisins, and I usually just need to add egg whites.

Simple carrot ginger soup from PaleOMG. It turns out so well each time.

2-3 cups chopped carrots (I go with 3 cups)
2 cups vegetable broth (I haven't broth at home recently, nor the energy to go out and buy some, so I sub two cups water with 1 tbsp red wine vinegar)
1 (14oz) can of coconut milk
½ yellow onion, finely diced (didn't have this so I used more garlic)
3 tablespoons fresh ginger, minced (the more, the better)
2 garlic cloves, minced
2 tablespoons coconut oil
salt and pepper, to taste

Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook until onions are translucent. Add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.
"Cook until carrots are soft, about 12-15 minutes" - I found this took longer so I would definitely cover the pot for the 15 minutes, then check the carrots. If they are not yet soft, leave them in for another 5.
The recipe also calls for an immersion blender or food processor. I just dumped all of it into a blender and mixed until smooth.
Serves three big bowls!

As "pancakes" using the same method as with the zucchini pancakes:

- 2 cups shredded carrot
- 2 eggs (or half cup egg whites)
- 8 cranks on my sea salt grinder
- 1 tbsp coconut flour
I eliminate the garlic and onion powder when using carrots as opposed to zucchini because they come out a bit sweeter.

Mix everything in a bowl and let sit for a minute while heating coconut oil on a pan at medium heat. Scoop three to four "pancakes" onto the pan and DO NOT TOUCH for 3 - 5 minutes. Then flip and leave for another 2.

The egg whites will get runny, just leave them.

A word of caution: 
Your hands and feet WILL turn orange if you eat too many carrots. For the past few months, I have eaten about two large carrots a day (I go through the entire bag from Costco on my own). A few weeks ago, a co-worker stopped me mid-sentence to tell me that my hands were orange. They looked like this:

Her hands look like this:

It's been a few weeks since then, and after I finished off the last of the carrots I had, I haven't purchased anymore. It will take a few more weeks before the colour disappears completely. It is absolutely safe, I was just growing tired of looking like I had self-tanner residue on my hands.

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