Carrot Archives - Haleo https://www.haleo.co.uk/wordpress/tag/carrot/ Making the world a healthier place Wed, 09 Sep 2015 15:01:38 +0000 en-GB hourly 1 https://wordpress.org/?v=6.6.1 https://www.haleo.co.uk/wp-content/uploads/2018/06/cropped-HALO-32x32.jpg Carrot Archives - Haleo https://www.haleo.co.uk/wordpress/tag/carrot/ 32 32 Raw Thai vegetable salad https://www.haleo.co.uk/wordpress/raw-thai-vegetable-salad/ https://www.haleo.co.uk/wordpress/raw-thai-vegetable-salad/#respond Wed, 09 Sep 2015 14:32:08 +0000 https://www.haleo.co.uk/?p=2554 Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad. It is flavoursome, filling and you can adjust the spice according...

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]]> Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad.

RAW-THAI-STYLE-SALAD2It is flavoursome, filling and you can adjust the spice according to your taste buds. Bursting with goodness, the courgette, carrot and cucumber are best spiralised, but if you do not have a spiraliser, just julienne them instead. Amazing on the digestive system and wonderful on the palette – enjoy!

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Serves: 2
 
Ingredients

  • SALAD:
  • 1 large courgette (or 3 small courgettes)
  • 1 large carrot (or 2 small carrots)
  • 1 cucumber
  • 1 red chilli
  • 2 spring onions
  • ½ cup. cashews

  • DRESSING:
  • 4 tbsp. of tahini
  • 4 tbsp. of tamari
  • 2 tbsp. water
  • 1 crushed garlic clove
  • ½ chilli (finely diced)
  • 1 tbsp of grated ginger
  • Juice of a lime
  • Juice of a lemon
  • 1 tbsp. raw honey (add a little more if needed, depending on taste)
Instructions
  1. Spiralise the courgettes, carrots and cucumber and place in a bowl.
  2. Finely chop the spring onions and red chilli and add to the bowl.
  3. Grind the cashews up as best you can and set aside.
  4. Place all the dressing ingredients into a small bowl and whisk together.
  5. Pour the dressing over the bowl and mix well (I use my hands to really make sure the dressing is fully mixed together with the vegetables). Add cashews and serve.

RAW-THAI-STYLE-SALAD

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]]> https://www.haleo.co.uk/wordpress/raw-thai-vegetable-salad/feed/ 0 Roasted pumpkin and carrot soup https://www.haleo.co.uk/wordpress/roasted-pumpkin-and-carrot-soup/ https://www.haleo.co.uk/wordpress/roasted-pumpkin-and-carrot-soup/#respond Sun, 26 Oct 2014 20:16:38 +0000 https://www.haleo.co.uk/wordpress/?p=375 This heart-warming, flavoursome soup provides an excellent source of beta-carotene and is infused with ginger, the celebrated herb loaded with immune boosting properties which gives this dish its stand-out flavour. This recipe makes 2 large servings, so double it if you want to make for 4 people. Print Serves: 2   Ingredients 2 small butternut squash...

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The post Roasted pumpkin and carrot soup appeared first on Haleo.

]]> This heart-warming, flavoursome soup provides an excellent source of beta-carotene and is infused with ginger, the celebrated herb loaded with immune boosting properties which gives this dish its stand-out flavour. This recipe makes 2 large servings, so double it if you want to make for 4 people.

CARROT-AND-PUMPKIN-SOUP1 CARROT-AND-PUMPKIN-SOUP2

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Serves: 2
 
Ingredients
  • 2 small butternut squash (deseeded and diced into cubes, it’s around 700 g)
  • 5 carrots
  • 2 tbsp. coconut oil
  • Good pinch of sea salt and black pepper to taste
  • ½ tsp. ground cinnamon
  • 3 cups vegetable stock
  • 2 tsp. fresh grated ginger
  • Coriander (chopped to garnish)
Instructions
  1. Preheat oven to 180 degrees.
  2. Peel and chop butternut squash into small chunks and place onto a lined baking tray.
  3. Wash carrots and chop roughly with the skin. Place on a separate lined baking tray.
  4. Drizzle the coconut oil between the 2 trays.
  5. Season each tray with sea salt, pepper and sprinkle over cinnamon.
  6. Using your fingers, massage the vegetables in with the coconut oil and spices.
  7. Roast for 25-30 minutes or until vegetables are cooked through and caramelised.
  8. Place butternut squash and carrots into a blender, add vegetable stock and ginger.
  9. Blend until smooth.
  10. Add another cup of water to adjust consistency.
  11. Place in a medium pot and heat for a further 4-5 mins.
  12. Serve and garnish with coriander.

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