Carrot and Cashew Salad

Carrots would have to be one of the most loved vegetables of all time!

I know we can’t go without them in our weekly meal plans.

My lovely friend Alisha from Naughty Naturopath Mum was talking about how great carrot is for you if you have high estrogen. Well, I found out last month that this is one of my health issues at the moment, so I have been getting stuck into the carrots!

I came up with this yummy salad to entice me to eat more carrot. Based on the principles of the thermo machine ‘chopped’ salads, I just threw in what I had on hand and was so pleased with the result. Even the kids thought it was yummy.

The beauty of these salads is that they are quick and easy to do and you can easily make your own substitutions and experiment with flavours.

What’s so great about carrots?

Carrots are a fabulous source of beta-carotene which is converted to Vitamin A in your body. One carrot gives you more than 200% of your daily requirement.

Carrot and Cashew Salad

Vital Stats: Gluten Free, Grain Free, Dairy Free, Egg Free, Sugar Free, Vegan, Paleo

Okay, this is what you need:

3 large organic carrots, peeled and roughly chopped

1 organic apple, roughly chopped

1/3 cup organic raw cashews

2 tablespoons chia seeds

1/8th of an organic red onion (more if you like it)

handful of fresh parsley or coriander (or any herb you have)

1 tablespoon organic apple cider vinegar

1 tablespoon organic olive oil

pink salt and pepper to taste

Okay, so this is how you do it:

Thermo Machine: Throw everything into your thermo machine and whizz on speed 5 for about 5 seconds or until it’s the size you want.

Old-school: Throw everything into your food processor and pulse for a few seconds.

This salad will last for a couple of days in the fridge if you don’t eat it straight away. It’s nice rolled up in lettuce leaves!

What’s your favourite way to eat carrots?

I had a heap of organic baby carrots in my crisper, so I thought it would be a perfect time to make a carrot cake. Except it sort of turned into a slice! It’s so much easier to pack into lunch boxes when cake is cooked in a slice tin.

This recipe at the Paleo Mom inspired me to use tapioca flour with the coconut flour instead of just coconut flour like I usually do. I must say I do like the texture and mouth feel it gives. So if you are not keen on coconut flour, try it with the tapioca. Our co-op gets an organic tapioca flour from Organic Road.

I hope you love it.

Carrot Cake (but it’s a slice)

Vital Stats: Gluten Free, Grain Free, Dairy Free, Vegetarian, Thermomix

Okay, so this is what you need:

150g (1 cup) organic carrot

5 organic eggs

1/4 cup coconut oil

1/2 cup tapioca flour

1/2 cup coconut flour

1 tsp bicarbonate of soda

2 tspns organic cinnamon

1/4 cup maple syrup (or honey/rice malt syrup)

1/4 cup organic sultanas

1/4 cup organic walnuts (optional, leave out if you need nut free)

Okay, so this is how you do it:

Put the oven on medium – 180ºc.

Peel your carrots, roughly chop and whack into the thermomix.

Blitz on speed 5 for 4 seconds.

Scrape down and add in all the other ingredients except the sultanas and walnuts.

Whizz on speed 5 for five seconds. Scrape down. Add the sultanas and walnuts.

Mix on reverse, speed 4 for 5 seconds.

Whack it all into a baking paper lined slice tray.

Bung it in the oven 25-30 minutes or until cooked.

Cool on a wire rack and slice into squares to serve.

You might like to try some of these icing recipes or just spread with a nice smear of organic butter.

If you don’t have a thermomix: Grate the carrots, whisk the eggs and then mix all ingredients together gently in a large bowl.

HOT TIP: You may like to double the maple syrup. My kids thought it wasn’t sweet enough, but I thought it was!