Carrot and Beet Salad

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw


I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!



2lbs Carrots (about 14), Shredded


2 Beet roots, washed and julienned


1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar


-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

  • Servings: 8-10
  • Difficulty: Easy
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2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar


-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!


Reflections in a cup of Juice!

A toast to Reflections (A-Z Blog Challenge) and bloggers – Happy Juicing
(Serves 1) – Vegan, Raw, Gluten-Free

2-3 Stalks Kale, stemmed removed
2 Carrots
½ Cucumber,
1-inch piece Ginger, peeled
½ Lemon
1 Granny Smith Apple
-Juice the above ingredients and enjoy! – Remember Organic is always best.

Good Morning my beautiful juice! I love juicing – feels revitalizing in the morning. What a great breakfast of Antioxidants, Nutrients and Phytonutrients.
I wanted to take a moment to touch on a couple things. First, I want to say thank you again to my fellow bloggers out there for the follow(s) and support, the comments, the likes and anyone who has perused my blog or tried any of my recipes too. It truly means a lot to me. I enjoy reading everyone else’s blogs and posts also. The amount of Vegans that are out there still amazes me sometimes and even the non-vegans too – just the amount of people out there that are looking for healthier alternatives…I think that is fantastic. I believe in my heart that one can heal through food, aside from the animal cruelty factor and ethical reasons, this world is really changing. We’re a long way from the vittles our parents and grandparents grew up eating. The food quality has changed over the years so drastically. So take care of yourselves out there.

Finally, I’d like to talk about the A-Z Blog Challenge that I participated in April 2015. It was a fun challenge for me to come up with a new recipe for each letter. I had a ball participating and enjoyed every minute. Posting everyday alone was challenge in itself, but I’m so glad I got it accomplished. 🙂  I’m newer to blogging so this challenge pushed me that much more to post daily and to get creative and even better to learn about blogging and meeting new people! I have enjoyed reading so many blogs – stories, posts, recipes and learning so much.

Carrot Coconut Cake Balls with “Cream Cheese” Icing

Carrot Coconut Cake Balls with “Cream Cheese” Macadamia/Brazil Nut Icing
(Makes 32-36 1-inch balls)
With Easter around the corner I was inspired to share this Carrot Cake recipe in celebration of the letter “C” today. I reinvented my very own layered carrot cake recipe and created carrot cake balls! These are easy for parties and kid-friendly! This recipe is incredibly delicious! My mom has a fantastic carrot cake recipe that she’s made for years, decades even. I took similar ingredients – basically the ‘normal/standard’ Carrot Cake add-ins (Carrots, Walnuts, Cinnamon, Pinapple) and created this vegan version. I will go so far as to say my recipe is even better! Sorry mommy. I’ve actually kept this recipe secret for years and was reluctant to share it. Please give credit back if you plan on making or sharing this recipe, I truly cherish it. It’s world famous and award winning in my eyes. I’ve gotten many compliments on this recipe over the years. Even the skeptics that frown upon the idea of carrot cake give it a try and have fallen in love. Hope you do too.

2 Cups All Purpose Flour
2 Tsp Baking Soda
3 Tsp Cinnamon
½ Tsp Salt
2 Cups Sugar
1/3 Cup Coconut, shredded finely
3 Tsp Ener-G Egg Replacer, (powder only – no water)
2 Cups Carrots, shredded finely
2 Tbsp Warm Water
1 Cup Crushed Pineapple
¼ Cup Applesauce
1 Cup Canola Oil
¼ Cup Coconut Milk
1 Cup Walnuts, crushed
Additional shredded coconut for topping

-Preheat oven 350 degrees.
-Grease two (9-inch) pans – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine all Dry (First 7) ingredients – I just whisk together the dry items.
-Ditch the whisk and combine the remaining ingredients (Final 7) with a spoon.
-Bake for 30 minutes and let cool before handling. At this point you can serve up and ice like a regular cake.
-Once cooled mix together with ¾ of prepared icing (recipe to follow). Roll into balls. Then roll into coconut shreds or place a dollop of cream cheese icing on top. Keep refrigerated. They are actually best served cold.

“Cream Cheese” Icing

1 ½ Cups Macadamia Nuts (6.5 oz), soaked 5-8 hours
½ Cup Brazil Nuts
¼ Cup Coconut Milk
¼ Cup Water
3 Tbsp Earth Balance (Vegan Butter)
1 Cup Powdered Sugar
Juice of (1) Lime, divided


-Drain and rinse Macadamia nuts after soaking.
-In a high-speed blender (I just used my Nutribullet a Vitamix would work well too) combine: Macadamia Nuts, Brazil Nuts, Coconut Milk, Water and juice of half a Lime until “cream cheese” has been formed.
-In a bowl with a hand mixer combine “cream cheese” Earth Balance, Powdered Sugar and 2nd half of Lime – juiced. -Refrigerate and Enjoy!!

“Cream Cheese”


For more Carrots….

Try this Carrot Ginger Soup recipe:

Curried Chickpeas with Potatoes & Carrots

Curried Chickpeas with Potatoes/Carrots (Serves 4-6)


This curry chickpea recipe is truly simple and fragrant; I served it over basmati rice. The addition of potatoes, sweet potatoes and carrots make this a hearty and flavorful dish. You can swap or add ingredients; this really is a versatile dish, throw in some kale or spinach for example. Monday was one of those days coming in from work I needed to make something quick; this is roughly a 30-minute meal. Enjoy and fill your kitchen with the aroma of curry.

3 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 Sweet Potato, diced
1 Quart (32oz) Vegetable Broth, divided
2 (15.5 oz can) Chickpeas (Garbanzo Beans), drained/rinsed
5 small Gold Potatoes, chopped/quartered-smaller ones
2 Carrots, diced
½ Tbsp Curry powder
1 Tsp Garlic Powder
Salt/Pepper to taste (Abt 1 ½ Tsp Salt and ½ Tsp Pepper)

-Heat olive oil over medium heat and sauté shallots for 2-3 minutes until softened.

-Add Sweet Potatoes and continue sautéing for another 2-3 minutes. Then add ½ of the vegetable broth. Bring broth to simmer – low boil, cook sweet potatoes for about 5 minutes.

-Add remaining ingredients: Chickpeas, Potatoes, Carrots, Seasonings and remaining broth. Heat to boil – then reduce heat and simmer for about 20 minutes – potatoes and carrots should be fork tender.

-Serve over Basmati Rice – click here for recipe. Enjoy!

Basmati Rice with Herb Broth and Root Vegetables

Rooted Basmati Rice with Herb Infused Broth (serves 4)
(Roots: Beets, Parsnips, Carrots) – Vegan and Gluten-Free

The layers of flavors in this dish are paramount for the complexity of tastes and textures. I realize that there are several steps going on in this recipe, however, this was a special dish. This was our Valentine’s Day dinner this year 2015! We love to get fancy schmancy and sophisticated sometimes too especially at home. Why not revel and delight your palate 5 star style in the comforts of your own dining room. Our children certainly enjoyed, my husband was delighted and I loved every minute of it. Beginning with the first dice of the shallot to sitting down, blessing our food and enjoying the love of family and food, that is what it’s all about. This is truly an elegant dish. Basmati rice is fragrant and aromatic rice, the broth is complex and complements the seasonal veggies well.


1 Shallot, chopped
1 Tbsp Extra Virgin Olive Oil
20 whole Black Peppercorn
20 fresh Basil leaves, chopped
1 Lemon grass, cut in half
5 sprigs fresh Thyme
5 sprigs fresh Tarragon
20 blades of Chives (about 2 tsp), chopped
Handful of fresh Parsley (about 15 sprigs), chopped
Zest of 1 Lemon
1 Cup Vermouth
1 Quart (32oz) Vegetable Broth

2 Cups Basmati Rice
3 Cups Water
2 Tbsp vegan butter (Earth Balance)


2 red Beets
2lbs Brussels sprouts (1 stalk)
1lb Parsnips (about 4), peeled/chopped
4 Carrots, peeled/chopped
1 Tbsp + 2 Tsp Sea Salt, divided
6 Tbsp Extra Virgin Olive Oil
1 Cup Balsamic Vinegar


-Heat 1 Tbsp Olive oil in sauté pan over medium heat. Sauté Shallots for 1 minute then add whole black Peppercorns. Rough chop the herbs leaving the Tarragon and Thyme whole, then add to the pan with lemon zest. Continue to sauté for 1-2 minutes stirring occasionally.
-Slowly add Vermouth then increase heat to medium-high. Heat for about 3-5 minutes.
-Add vegetable Broth bring mixture to boil, reduce heat and continue to simmer for 30-45 minutes over medium-low.
-Strain and set aside until ready to plate/serve.


-Heat Rice, Water and Earth balance to a boil. Cover and reduce heat to low, cook for 15 minutes.
-Remove from heat – Do not remove lid – let the rice stand for 10 minutes, it will continue to steam. When ready to serve remove lid and fluff with fork.


-Heat oven to 425 degrees.

-Remove stems from beets but keep about an inch, then scrub the beets to remove excess dirt. Grab a piece of aluminum foil – big enough to wrap the beets making bed or pouch. Add 1 Tbsp Sea Salt to foil and place Beets on top of salt. Bring up the sides of the foil to close place on baking sheet to avoid beet juice seeping out into your oven. – Roast for about 1 Hour at 425 degrees. Today I roasted for 1 hour 10 mins. –Remove from foil and set-aside until cool to the touch, then peel and dice.

Parsnips and Carrots:
-Peel and chop both carrots and parsnips, be sure not to dice or chop these too small, they will shrink alittle during roasting. -Toss Carrots and Parsnips in 1 Tbsp Olive Oil and 1 tsp Sea Salt. –Roast for 20 minutes then toss/stir and continue roasting for another 10 minutes at 425 degrees also.

Brussels Sprouts:
-Gently rock the sprout back/forth until they pop off the stalk. –Trim the ends and remove the outer leaves of each sprout. -Place the Brussels sprouts in warm water and let them soak for a few minutes – I just keep adding them to the water as I go, so they end up soaking for 10-15 minutes by the time each sprout is prepped. –This recipe is for shaved Brussels sprouts and the easiest and quickest way to accomplish this is by using a food processor. –Working in batches use the slice-blade attachment for your processor to shave. –Add Brussels sprouts to baking sheet (2) and toss with 1 Tsp Sea Salt and 5 Tbsp Extra Virgin Olive Oil. – Once other veggies are finished, reduce heat to 400 degrees. Roast Brussels sprouts for 30 minutes until sprouts are tender and golden/browned. Toss halfway through for even roasting.
Note: I love a good Balsamic Vinegar reduction with Brussels sprouts. I did make a quick reduction with this recipe and drizzled over the veggies. –Simply heat 1 cup of Balsamic vinegar in saucepan over medium heat, bring to boil then reduce until vinegar has reduced to about half – 10-15 minutes.

Bringing it all together:


-Add about a cup of rice to plate, then add ½ cup of broth. Top with veggies. I garnished with toasted Pine Nuts also.


Carrot Ginger Soup

Carrot Ginger Soup (Serves 4-6)


I was inspired to create this soup after a story my husband shared with me upon coming home from work just the other day. While at work a man sparked up a brief conversation with him in passing…“The gentleman at 58, retired, had a degenerative eye condition where he was losing his sight. He didn’t name the condition but mentioned how the doctor wanted to put him on medication. Instead, he began to eat a bag of carrots a day until he miraculously rejuvenated his eyes back to 20/20; he doesn’t even need glasses anymore. Since his vision was restored, he went from a bag a day to now a bag a week. The man added that the bible teaches that one must Eat to Heal.”

So what’s up doc? While I cannot prove the validity of the stranger’s story I was certainly intrigued. Seems logical…carrots are great for you! They are rich in antioxidants and beta-carotenes. The body converts beta-carotene into Vitamin A, which is important for immunity, eye health and promotes healthy skin. This carotenoid is also found in sweet potatoes, another ingredient in this soup. Along with the antioxidants and beta-carotenes, sweet potatoes are a good source of Magnesium, Vitamin B6, Potassium, Iron, Vitamin C and D. The coconut milk in this recipe helps make it velvety smooth. Additionally, it is a good source of Iron, Potassium and Protein. This feel good soup would not be complete without ginger to spice things up. Great for immunity, digestion, blood circulation and it is popular for its anti-inflammatory properties.

As I listened intently and relished every word of Seth’s encounter, it truly made me re-evaluate my relationship with the frequently underrated Carrot…the star of this recipe. Thanks again to my hubby, the great narrator, for sharing that story.



1 ½ Tbsp Extra Virgin Olive Oil
3 stalks of Celery, chopped
1 medium white Onion, chopped
10 Whole black Peppercorns or ½ Tbsp
2lbs of Carrots, peeled/chopped
1 medium Sweet Potato, peeled/chopped
2 cans Coconut Milk, divided
2 Cups Water, divided
1 (2inch piece) Fresh Ginger, peeled
½ Tsp Garlic powder
½ Tsp Curry powder
½ Tsp Salt

Directions: – One Pot Meal

-Heat Olive oil over medium heat. Sauté Celery, Onions and Peppercorn for about 5 minutes.

-Add Carrots and Sweet Potatoes and continue sautéing stirring occasionally for another 7-9 minutes.

-Add 1 can of Coconut milk plus 1 cup of Water. Continue to cook for another 5-7 minutes or until Carrots and Sweet Potatoes are tender.


-In Batches: Add soup mixture to blender (about 2 ladles at a time). Blend until smooth adding remaining Coconut Milk and Water to blender to help thin mixture during blending. I blended entire recipe in three batches.


-Add fresh Ginger during blending process. Note: You may grate the ginger first before adding to blender also.

-Once soup has been blended, return to pot. Bring to slow boil and add remaining seasonings.

-Reduce heat and simmer for another 5-10 minutes before serving. Add a drizzle of Sriracha for added heat, optional. Enjoy!