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CARROT RECIPES These carrot recipes use mostly readily available and nutritious ingredients. Most of the ingredients are whole foods - vegetables, fruit, grain and grain flour, beans, nuts, and sunflower seeds. Flavor comes from the taste of fruits, vegetables, and other whole food ingredients without the use of spices. Sugar and salt are added in the amount needed to make the food gratifying and flavorful. Hardly any animal products are used except for one or so recipes that use mackerel or other meat. Some of the recipes can be prepared in 30 minutes or less, some take an hour. Almost all are for sinlge servings. Most require the use of a small blender or processor. Many are the consistency of a mash or pudding and so are more easily digested by older folks or anyone with sensitive digestion. It may be that nutrients are more fully absorbed than from more intact, solid food. Blending in many cases releases flavors and so improves tastes. A few typical recipes are given below. Under those few recipes is a PayPal emblem that you can use to purchase 100 more carrot recipes for $2, if you choose to do so. The 100 recipes are in a text file that can be viewed in any word processing program including Notepad. That way, it is easy to make changes to get the recipes to suit your preferences - adjust ingredient amounts, add notes, add other recipes - whatever. The search or find facility of a text editing program can be used to locate particular recipes that use a specific ingredient. If you have a computer in your kitchen, save the file on that computer and boot up the computer when you want to make a meal using carrots and other nutritious whole foods. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Carrots carrot seed bean and broccoli grain seed -- Carrot and boiled or canned beans are processed with sunflower seed to make a prominently sweet and mildly carrot flavored and mildly starchy pudding. The second half of the meal is apple and boiled broccoli processed with sunflower seed to make a smooth pudding which can be eaten as a pudding or heated in a microwave until mashed potato consistency. 20101204e
Apple carrot collards grain seed peas -- Boiled and drained collards and boiled peas are processed with sunflower seeds and rolled oats to make a smooth, mildly sweet pudding. Mildly: tangy, bittersweet, starchy, oat flavored; lightly: collard flavored, carrot flavored, salty; pudding consistency. 20070328
Carrot seed bean and broccoli grain seed 20101204e
Carrot seed bean 1 ounce mild carrot or 1 half ounce strong flavored carrot or 1 ounce banana (see 20101204c) or 1 ounce apple 1 tablespoon sunflower seed puree or 1 tablespoon non roasted, no hull sunflower seeds 1 quarter cup boiled or canned beans or 1 quarter cup soaked or sprouted beans 1 tablespoon sugar 3 packets aspartame 2 pinches salt 1 eighth cup water if using soaked or sprouted beans 1 quarter cup water, if using boiled or canned beansIf using soaked or sprouted beans: put 1 quarter cup beans and 1 quarter cup water into a 4-cup microwaveable bowl. Heat in a microwave oven until boiling, 1 minute 25 seconds in a 1000 watt oven, reduce heat to low, cover, heat 8 minutes. Process all in a 1- or 2-cup processor or 1-cup blender until smooth, 4 to 6 minutes. Taste, if desired, add aspartame sweetener. For a full meal serve with 20101028c Broccoli grain seed and an ounce of fruit and 1 ounce meat. Prominently sweet; moderately: tangy; mildly: carrot flavored, bean flavored, starchy; slightly: salty; thick liquid or pudding consistency. 20101028c Broccoli grain seed 1 half ounce broccoli 3 tablespoons (1 ounce) no hull, non roasted sunflower seeds or 2 tablespoons boiled 30 percent added oil non roasted sunflower seed butter 1 teaspoon apple powder or 1 quarter of a mild to medium flavored apple (1 ounce apple) (this trial) or 1 quarter teaspoon orange juice concentrate or 1 quarter teaspoon molasses or 1 quarter teaspoon grape juice concentrate 1 tablespoon (.3 ounce) whole grain flour or 1 eighth cup soaked or sprouted grain 1 tablespoon (.5 ounce) sugar 2 pinches salt total: 6.9 ounces, 4.5 ounces waterCut 1 half ounce broccoli every 1 quarter inch. Put the broccoli pieces and 2 cups water into a metal pan. Heat on a cooktop until boiling (about 7 minutes, reduce heat to low and heat 40 minutes. Peel the apple, remove core, discard core. If the final batter will not be heated to thicken: [ Place into a 3-cup microwaveable bowl: 1 tablespoon whole corn flour or 1 eighth cup soaked or sprouted grain plus 1 tablespoon water, 1 quarter cup water. Heat, covered, in a microwave oven until boiling hot, if using grain flour, 60 seconds in a 1000 watt oven, if using soaked or sprouted grain, heat 1 minute 30 seconds, then reduce heat to low, heat 10 minutes. ] Put into a 1-cup or larger blender or 2-cup processor: 1 ounce apple, 1 tablespoon sugar, 3 tablespoons sunflower seeds, 3 pinches salt, 1 quarter cup water. If not heating batter to thicken, add to the blender: the boiled grain flour or boiled grain and cooking water. If heating batter to thicken: Add 1 quarter cup water. When the broccoli is done heating, pour into a strainer to get rid of water. Put broccoli into blender. Run unitl smooth, 3 to 4 minutes. Taste, if desired, add aspartame to taste. (1 packet suggested) Either: [ 1. Eat he batter as is, if desired, warm by heating in a microwave oven for 20 to 40 seconds. ] Or: [ 2. Divide the blender's contents equally into 2 4-inch diameter 1-cup or larger bowls so the food will dry more evenly when heating. Arrange the bowl opposite each other across center of a microwave oven. Heat in a microwave oven until thickened to mashed potato consistency, 2 minutes 4 seconds in a 1000 watt microwave oven. ----------------------------- Math: Plus 5 seconds for oven to start heating. Plus 20 seconds to heat dishes. To heat to boil: 20 seconds per ounce times 4.8 ounces = 96 seconds. Dry weight is total weight minus water (4.8 - 2.7) = 2.1 ounces. Water to leave in is (1 part water/1 part dry weight) times dry weight (1 X 2.1) = 2.1 ounces. Water to remove is total water minus water left in (2.7 - 2.1) = .6 ounces. Plus to evaporate water 46 seconds per ounce times .6 ounces = 28 seconds. Plus to replace heat lost to air: 28/60 times 14 seconds per minute = 7 seconds. Plus 7/60 X 14 = 2 for a total of 9 seconds. Assume broccoli is 80 percent water. Assumes final product will be 50 percent water. ----------------------------- For a full meal serve with 20101204e
Carrot seed bean and
an ounce of fruit and 1 ounce meat.
If using 1 tablespoon sugar, 1 packet sweetener, 3 pinches salt: Moderately: bittersweet with more sweetness than bitterness, tangy; mildly: broccoli flavored, starchy, salty; pudding consistency. back to CONTENTS Apple carrot collards grain seed peas 20070328
1/6 apple (1 ounce)
or 1 teaspoon lemon juice and 1 teaspoon sugar
- plus 2 ounces raw mild pumpkin or mild squash
or 1 teaspoon orange juice concentrate and 1 teaspoon sugar
- plus 2 ounces raw mild pumpkin or mild squash
or 1 tablespoon tomato sauce
- plus 2 ounces raw mild pumpkin or mild squash
2 ounces mild carrot
or 1 half ounce strong flavored carrot
plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
cucumber, zuccini, summer squash
1 ounce collards
1/4 cup quick cooking rolled oats
1/8 cup dried peas
or 1 quarter cup 60 percent water peanut pate
or 1/8 cup dried beans
or 1/8 cup thawed frozen peas
or 1/4 cup canned or boiled bean
or 1/8 cup peanut butter
2 tablespoons nut or seed butter such as tahini
or 1 quarter cup 60 percent water sunflower seed pate
1 tablespoon sugar
2 pinches salt
If using dried peas:[ Into a metal pan put 1 eighth cup peas and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] If using dried split peas: [ Into a metal pan put 1 eighth cup peas and 1 cup water. Heat on a cooktop until boiling, reduce heat 30 minutes. ] If using dried shredded collards: [ Put into a metal pan: 1 tablespoons collards and 1 cup water. Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, heat about 8 minutes. ] If using fresh collards: [ Chop 1 ounce collard into 1 inch pieces. Put into a metal pan: 1 ounce collards and 1 cup water. Heat on a cooktop until boiling, about 4 minutes, reduce heat to low, heat 4 minutes. ] If boiling peas, when the peas are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage processor. If boiling split peas, when the split peas are done heating, dump into a strainer to get rid of water. Dump back into heating pan, add a cup or so water to cool the peas. Stain again. When collards are done heating, pour into a wire mesh strainer to get rid of water. Combine all ingredients in a 1- or 2-cup processor. Process until smooth, about 6 minutes. If necessary, add water 1 tablespoon at a time, just enough so mixture flows while processing. Taste, if desired, add aspartame sweetener to taste. Mildly: tangy, bittersweet, starchy, oat flavored; slightly: collard flavored, carrot flavored, salty, biting; pudding consistency. back to CONTENTS
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