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Posts Tagged ‘carrots’

honey-glazed spiced carrots


I’ve been finding lots of carrots in my Grant Farms CSA delivery box this fall and have been adding shredded carrots to smoothies, chopping them up for soups and stews and I even made a big pot of carrot and ginger soup the other day. Delicious.

Before launching into next week’s sugar-laden, progressive dessert party that Diane at the W.H.O.L.E. Gang is kindly hosting, I thought I’d slip in a carrot recipe. Just to remind myself and my readers that my “roots” are in nutrient-dense, whole foods. I’m a nutrition therapist. Remember that next week, okay? I’ll be on a short visit to planet sugar, not permanently relocating. If I end up staying past next week, someone come and save me (Ali, that might have to be you).

Carrots – think carrots. They’re sweet and full of natural sugar. Yeah, I know – that’s not quite the same as a double chocolate brownie dripping with frosting while decorating the Christmas tree.

Back to carrots.

honey-glazed spiced carrots
what you need

1 tablespoon butter or coconut oil
2 tablespoons shallots, finely diced
several organic carrots, scrubbed and chopped (I used about 3 to 4 cups)
1 cup vegetable broth (I use home-made or Imagine organic veggie broth; you could also use chicken broth)
2 – 3 tablespoons honey
1/4 teaspoon nutmeg
sea salt and fresh ground pepper
1 tablespoon chopped fresh parsley

what you do
Melt butter in a large saucepan over medium heat. Add shallots and sauté for 2 or 3 minutes. Add broth and stir in carrots. Bring to a low boil, reduce heat and simmer covered for about 10 to 15 minutes. Carrots should be tender, but not over-cooked or mushy. Add the honey, salt and pepper and continue simmering until the sauce becomes syrupy. The honey can burn quickly, so stir often and watch closely. You may have to reduce the heat. Stir in nutmeg just before serving. Transfer to a platter and garnish with parsley. Makes 4 to 6 servings.

Up next – holiday desserts! Stay tuned.
Peace, love and sweet veggies.

old-fashioned chicken noodle soup

chicken noodle soup

What’s your version of comfort food?

Mac and cheese? Brownies and vanilla ice cream? Chips and salsa?

If you’re a brownies and vanilla ice cream person, stay tuned as Diane from The WHOLE Gang is hosting a progressive dessert party next week and that will be my contribution. Follow the link above for the delicious details.

In the meantime, one of my favorite comfort foods is old fashioned chicken noodle soup. The kind that looks a bit plain, tastes a bit salty, has simple veggies like onions, carrots and celery, and is swamped with wimpy, broken, spaghetti-style noodles. You know – the kind of soup that just slides down your throat with no effort. The kind that warms your soul. The kind that your mom made you when you were home sick from school (whether faking or for real).

This is the simple, healthy, home-made, organic version of Campbell’s chicken noodle soup. Perfect for a cold, snowy day. Or when you need some good, old-fashion comfort food.

chicken noodle soup
what you need

chicken stock (6 to 8 cups, homemade or store-bought) *
diced cooked chicken (about 2 cups)
Tinkyada organic brown rice pasta, spahetti style (I used half the 16 oz package)
4-5 carrots, washed and chopped
4-5 celery stalks, washed and chopped, good leaves included
1 medium onion, chopped
3 cloves garlic, minced
sea salt and fresh-ground pepper
olive oil for sautéing onions and garlic

what you do
Heat olive oil in a medium to large soup pot. Add onions, stir frequently and cook for about 5 minutes. Add garlic and continue stirring and cooking for another 2 or 3 minutes. Pour soup stock into pot and add carrots and celery. Let simmer on low for an hour or two until veggies are tender. I like my vegetables tender, but not overly cooked. Add the pasta about a half an hour before you’re ready to serve the soup. Break the noodles into 3 or 4-inch long pieces before adding to the pot. Stir periodically so the noodles don’t clump together. Season to your liking and serve with cornbread or crackers.

* I make my own broths a good part of the time, but when I’m out, I use Imagine organic broths.

This isn’t a fancy soup, but as a friend of mine often says, sometimes less is more. Or, sometimes it’s absolutely perfect.


Disclaimer: All material on this website is provided for informational and educational use only and should not be used for diagnostic purposes. Consult with your physician regarding any health or medical concerns you may have.
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