carrots Archives - Haleo https://www.haleo.co.uk/wordpress/tag/carrots/ Making the world a healthier place Thu, 07 Jun 2018 05:45:01 +0000 en-GB hourly 1 https://wordpress.org/?v=6.7.1 https://www.haleo.co.uk/wp-content/uploads/2018/06/cropped-HALO-32x32.jpg carrots Archives - Haleo https://www.haleo.co.uk/wordpress/tag/carrots/ 32 32 Sweet potato and lentil soup https://www.haleo.co.uk/wordpress/sweet-potato-and-lentil-soup/ https://www.haleo.co.uk/wordpress/sweet-potato-and-lentil-soup/#respond Sat, 13 Jun 2015 06:53:52 +0000 https://www.haleo.co.uk/?p=2543 This vegan dish truly is ‘soup for the soul’. Packed to the brim with beta-carotene (thanks to the sweet potatoes and carrots) this clean soup is beyond nourishing. It is relatively simple to make and fragrant thanks to the magical herb thyme! This herb has a long history of use in natural medicine in connection with...

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This vegan dish truly is ‘soup for the soul’. Packed to the brim with beta-carotene (thanks to the sweet potatoes and carrots) this clean soup is beyond nourishing. It is relatively simple to make and fragrant thanks to the magical herb thyme!

SWEET-POTATO-CARROT-AND-LENTIL-SOUP

This herb has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis and chest congestion. The paprika gives this dish a light smoky flavour and it freezes well too!

Serves: 4
 
Ingredients
  • 1 tbsp. coconut oil
  • 1 large red onion (diced)
  • 2 medium sized sweet potatoes (washed, peeled and chopped into cubes)
  • 4 carrots (washed, peeled and roughly chopped)
  • 4 sprigs fresh thyme or 1 tbsp. dried thyme
  • 3 garlic gloves (crushed)
  • 1 cup uncooked red lentils (rinsed thoroughly)
  • 4 cups water
  • 2 cups vegetable stock
  • 2 tbsp. smoked paprika
  • Sea salt and pepper (to taste)
Instructions
  1. Melt the coconut oil in a medium sized pot over a medium heat.
  2. Add the red onion and garlic. Saute until the red onion is soft.
  3. Add the sweet potatoes, carrots and thyme and cook for a few minutes, while stirring.
  4. Add rinsed lentils, smoked paprika, water, vegetable stock and simmer on a low heat for around 20-25 minutes (until the vegetables and lentils are soft). Stirring occasionally.
  5. Add soup to a blender and blend until smooth, add salt and pepper to taste. If you feel it’s too thick, add a bit more water.
  6. Serve and finish with a sprinkle of smoked paprika and fresh thyme.

SWEET-POTATO-CARROT-AND-LENTIL-SOUP2

x

 

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Super salad goddess https://www.haleo.co.uk/wordpress/super-salad-goddess/ https://www.haleo.co.uk/wordpress/super-salad-goddess/#respond Thu, 16 Apr 2015 13:56:37 +0000 https://www.haleo.co.uk/wordpress/?p=1008 This was actually the first decent salad we ever created. We wanted a salad which was both rich in phytonutrients, and vibrant in colour. It includes a bunch of the big hitters from our pantry so it will deliver an awesome boost to your immune system. Print Serves: 2   Ingredients 3 tbsp. coconut oil 10...

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This was actually the first decent salad we ever created. We wanted a salad which was both rich in phytonutrients, and vibrant in colour. It includes a bunch of the big hitters from our pantry so it will deliver an awesome boost to your immune system.

SUPER-SALAD04 SUPER-SALAD02

Serves: 2
 
Ingredients
  • 3 tbsp. coconut oil
  • 10 small mushrooms
  • 2 cups rocket (tightly packed)
  • 3 carrots
  • 1 red onion
  • 1 cup pitted olives
  • 1 broccoli head
  • 1 avocado
  • 16 cherry tomatoes
  • Juice of a lemon
  • 1 cup mixed seeds and nuts (I use pumpkin, sunflower and sesame seeds, walnuts and almonds, but any mix is fine)
  • Splash of tamari (gluten-free soy sauce)
  • Salt and pepper
Instructions
  1. Wash and cut the broccoli head into florets, slice the mushrooms in half, peel carrots and chop them into quarters (long ways) and finely slice the red onion - set aside.
  2. In a wok (or a large pan), heat 1 tbsp of coconut oil and add nuts and seeds, stir regularly for around 4-5 minutes until they start to pop.
  3. Add 2 tbsp of coconut oil to the wok, followed by the mushrooms and cook for a further 4-5 minutes (until the mushrooms are lightly cooked), stir regularly.
  4. Add the carrots to the wok and cook for around 5 minutes, stir regularly, (remember carrots are better under cooked and should still be crunchy).
  5. Add the broccoli to the wok and cook until it turns bright green (around 3 minutes).
  6. Place wok contents in a bowl and set aside to cool.
  7. Peel and slice the avocado and place in a small bowl.
  8. Once cooled, place wok contents in a large bowl, followed by the rocket, cherry tomatoes, red onion, olives and avocado. Add salt and pepper, lemon juice and splashes of tamari and toss well.

x

 

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Homemade vegetable stock https://www.haleo.co.uk/wordpress/homemade-vegetable-stock/ https://www.haleo.co.uk/wordpress/homemade-vegetable-stock/#respond Tue, 14 Apr 2015 11:40:46 +0000 https://www.haleo.co.uk/wordpress/?p=1427 In a perfect world, (where time was never an issue), I would try and make everything from scratch. This would include anything from my own almond milk through to my own vegetable stock. But, life happens though doesn’t it? We find ourselves running out of time and looking for ways to make our lives much...

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In a perfect world, (where time was never an issue), I would try and make everything from scratch. This would include anything from my own almond milk through to my own vegetable stock. But, life happens though doesn’t it? We find ourselves running out of time and looking for ways to make our lives much more simpler. Although it’s easier for me to go out and buy organic veg stock cubes (rather than make my own), there is a simple pleasure which comes from making things yourself.

Vegetable stock is something I tend to use a lot, so during the weekend, I like to make just under 3 litres which will last in the fridge for the next week or in the freezer for up to 4 months. Make sure you have big enough containers to store the stock. When I keep mine in the fridge, I keep it in large jars. 

Homemade-vegetable-stock Homemade-vegetable-stock3 Homemade-vegetable-stock2

Serves: Just under 3 litres
 
Ingredients
  • 2 tbsp. coconut oil
  • 2 red onions (cut into quarters)
  • 3 garlic cloves (unpeeled)
  • 1 celery stick (chopped)
  • 3 carrots (chopped)
  • 2 leeks (chopped)
  • 1 fennel bulb (chopped)
  • 4 bay leaves
  • 15 parsley stems
  • 6 back peppercorns
  • 1 tsp sea salt
Instructions
  1. Using a large pot, melt the coconut oil over a medium heat.
  2. Add the celery, onion, garlic, carrot, leek and fennel.
  3. Saute for about 5 minutes (until slightly soft).
  4. Add the bay leaves, parsley stems, pepper, salt and 3 litres of water.
  5. Bring to a boil and then turn down the heat so that it is very low, cover and gently simmer for around an hour.
  6. Using a sieve, strain the stock and leave to cool.
  7. Divide stock between your containers and either place in the fridge or freezer.

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Zesty carrot and ginger juice https://www.haleo.co.uk/wordpress/zesty-carrot-ginger-juice/ https://www.haleo.co.uk/wordpress/zesty-carrot-ginger-juice/#respond Sun, 22 Mar 2015 13:27:10 +0000 https://www.haleo.co.uk/wordpress/?p=860 This quick and easy juice recipe will deliver an injection of vitamins thanks to the carrots, oranges, apples and lemon. You can thank the beta-carotene for this drink’s vibrant colour. The ginger gives this juice an incredible after taste and real kick. Print Serves: 2   Ingredients 2 oranges 4 carrots 2 apples 1 lemon 1...

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This quick and easy juice recipe will deliver an injection of vitamins thanks to the carrots, oranges, apples and lemon. You can thank the beta-carotene for this drink’s vibrant colour. The ginger gives this juice an incredible after taste and real kick.

CARROT-AND-GINGER4

Serves: 2
 
Ingredients
  • 2 oranges
  • 4 carrots
  • 2 apples
  • 1 lemon
  • 1 small knob of ginger
Instructions
  1. Peel the oranges, then place in the juicer. Put the apple and the carrots through the juicer, followed by the lemon and ginger. Stir and enjoy!

x

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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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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

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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