Up to my eyeballs in carrot pulp. I love what carrots do for my skin – bright glow almost instantly. I made this raw carrot curry soup with lots of fresh tumeric and miso. It’s from “Everyday Raw Detox” by Matthew Kenney and Meredith Baird:
I cannot reproduce the recipe here but will say that this recipe is outstanding if you appreciate the full and beautiful violence of flavours as is contained when fresh tumeric and ginger root are used. When I use these roots it is because I am defending my body against potential ill health, not because of the flavour – well, this applies to tumeric. I love the taste of ginger as well as its burn. With tumeric, I just thank it without a smile on my face. Heart full of gratitude.
So…that left me with buckets of carrot pulp, out of which I made an exceptional “fish” dish as well as these carrot chocolate squares.
2 cups of carrot pulp
4 cups of oats
(or 3 cups of oats and 1 cup of flaked almond/ chopped almonds/ almond powder)
2 cups of date paste (soak dates in hot water then blend till pastey)
1 cup of raisins
1 cup of cacao nibs
1/2 cup of honey/ maple (taste after you add, you may like it sweeter)
2 tsp of cinnamon
1 tsp of clove powder
2 tsp of ginger powder
I suggest doing the mixing by hand as it gives you more differentiated texture. Chuck your date paste and honey in with the pulp, oats, almonds, cacao nibs and raisins as well as spices and plough that mother down until you have a dough. Press it into a lined over tray then refrigerate. A few hours should do the trick.
Make a quick raw ganache:
1/4 cup melted coconut oil (GOOD fat!)
1/4 cup honey
1/2 – 1 cup of raw cacao powder (this is available in Taiwan and please don’t cut corners, get this. Hershey’s is NOT raw!)
Whisk all three together, pour the ganache over then set in the fridge once again. The cut, remove from the oven tray onto a board and slice into squares.