Low Tox Life Food by Alexx Stuart

Low Tox Life Food by Alexx Stuart

Author:Alexx Stuart
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2021-06-22T00:00:00+00:00


10 ways with carrots

1 Steam then add butter and sea salt.

2 Cut into ½ cm (¼ inch) slices and fry with a little coconut or peanut oil, garlic, ginger and bok choy as a side dish.

3 Steam 1 kg (2 lb 4 oz) until soft, then purée with 2 tablespoons sour cream, 1½ tablespoons extra virgin olive oil, ½ teaspoon ground cumin, 1/3 teaspoon sea salt for a tasty purée. Replace the cumin with lemon pepper for variation.

4 Add well cooked to potato before mashing.

5 For a salad, grate carrots, stir in mashed avocado and add sea salt to taste.

6 For another salad, grate carrots, dress with lemon juice and extra virgin olive oil, and add salt and pepper to taste. Makes a great digestion enhancer.

7 Raw with a dip.

8 With a honey thyme glaze. Cut 6 carrots into quarters lengthways, cook in boiling water in a large low-sided frying pan with 3 sprigs thyme. Drain away the water, melt 30 g (1 oz) butter into them and arrange flat on a baking tray. Drizzle 2 tablespoons honey over the top and crack over some black pepper to taste. Bake in a 180°C (350°F) oven for 35 minutes.

9 For carrot fritters, whisk together 1 cup flour of your choice, 2 organic, pasture-raised eggs, ½ cup (125 ml) milk of your choice and 1 teaspoon baking powder. Stir in 2 cups (300 g) grated carrot, 1 cup (200 g) corn kernels and 1 handful chopped herbs (optional), and cook for 3 minutes each side. Voilà! Easy fritters.

10 Use your vegie peeler to cut long ribbons from 4 carrots. Mix in a bowl with ½ cup (125 g) yoghurt, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 handful finely chopped fresh herb of your choice, and salt and pepper to taste. Serve as a side, or add lettuce and chickpeas or a few slices of fried haloumi = main event.



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