Exotic Carrot and Beet Salad

It all started with some lovely organic gold beets that I picked up when I was at a new store that opened up near me. I’m thrilled to have discovered Goodness Me, a natural foods store!

I decided to make a Moroccan inspired salad after surfing the net for options and found this recipe as my starting point. I was excited to use the beets and a new item I’ve never used…date paste. It certainly is easier than soaking and blending dates!

4 cups of grated carrots (from about 6 carrots)
2 cup of grated fresh beets (from about 2 medium sized peeled beets)
1/4 cup dried cranberries or raisins
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Small pinch of cayenne
4 Tbsp lemon juice
4 tsp date paste

Grate the carrots and beets in the food processor. Toss to combine with the cranberries.

In a small bowl combine the rest of the ingredients then pour over the veggies and stir well.

This smells and tastes delicious.

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Mexican “Rice” – Seasoned Cabbage Salad

I love the idea of this dish and the flavour of course. I’ve made it several times as a result of being inspired by a raw cookbook to try it out. It’s a nice change from coleslaw and it’s so tasty.

8 cups of shredded cabbage, about 2/3 of a small cabbage
2 cups of fresh or frozen peas
3 green onion, thinly sliced
8 Sun-Dried Tomato halves pureed in 4-5 Tbsp warm water
2 tsp chili powder
1 tsp ancho chili powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
2 ripe plum tomatoes, diced

Cut the cabbage into large cubes and pulse it in the food processor with the S blade. Pulse until it’s finely chopped and resembles the texture of rice.

Place it in a large bowl and add all of the remaining ingredients.
Serve immediately or let sit out for a while or store in the fridge to let the flavours meld.

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Quick and Easy Chickpea and Spinach Soup

I normally make soup in large batches in a huge pot because our regular large pot was no longer big enough to accommodate our soups. Yesterday I wanted some soup but didn’t want the ordeal of chopping and prepping a huge batch of soup that might not be desired by the rest of the family.

This is how this soup came about. A quick and easy soup that you can make in a pinch and doesn’t require lots of prep or ingredients.

Chickpea and Spinach Soup

2 cans of chickpeas, drained and rinsed
1 large onion, cubed
2 cloves of garlic
6 cups of water
2 no salt veggie bouillon cubes or no salt herb mix to taste
1 pkg (300gm) frozen chopped spinach, defrosted and squeezed dry
juice of 1 lemon or hot sauce depending on your preference

Put the chickpeas, onion, garlic and water in the vitamix and blend until pureed. Place into a soup pot and cook until there is no longer a strong raw onion taste. Alternatively place all the ingredients in a soup pot and puree once the onion is cooked.

Add the spinach after the soup is nearly ready and simmer 15 minutes.

Stir in lemon juice or hot sauce and enjoy.

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