Carrot and Beet Salad

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

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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!

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Ingredients:

2lbs Carrots (about 14), Shredded

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2 Beet roots, washed and julienned

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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

Directions:

-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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Ingredients:

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

Directions:

-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!

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Cranberry Sauce

Cranberry Sauce
(Makes about 3 Cups) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

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Happy Thanksgiving…tomorrow is the big day! Here’s a quick recipe for you just before. I’m thinking you may have already bought the canned sauce, if so, leave it in the pantry and try this homemade version. Cranberry sauce… jelly, jam, relish, chutney? Whatever you decide to call it, it’s very simple to make. A good ratio of cranberries to sugar is 12oz bag to 1 cup of sugar, in my usual recipe; but this year I used organic. And so the cranberries came out to 15oz instead, so I kicked up the sugar a tad. Plus, I added 1 chili pepper this time around…but it didn’t really turn out ‘hot’ so I’ll just list that as optional. 🙂 I’ll keep it brief since I’m ‘behind the eight ball’ and still have to get my menu, shopping list…oh and go grocery shopping :-/ … I’ll let you know how I make out, until next time. Have a great holiday!

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Cranberry Sauce

  • Servings: Makes about 3 cups ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: easy
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Ingredients:
15oz Fresh Cranberries
1 ¼ Cup Sugar + 2 Tbsp
Zest of ½ Orange plus juice
½ Cup Water
Fresh Chili Pepper, minced (optional)
Salt/Pepper to taste

Directions:
In a saucepan combine cranberries, water, 1 cup of sugar, orange zest and juice over low heat for about 10 minutes.
Increase heat to medium, add optional pepper(s), and cook about 5 minutes until cranberries get soft and pop or break apart.
Reduce heat to low or turn off heat and combine remaining 2 Tbsp Sugar, plus salt and pepper to taste. Serve at room temp, warm or cold. Cool before serving or storing.
Refrigerate for 7-10 days.

Remember to also feel free to adjust sugar to taste or add ingredients that you think may work too.

I don’t need a citrus press when I have a sous chef with super human grip. Seth’s hands are super strong and powerful and always available to squeeze my….citrus. 🙄  😛

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Note: Be sure to pick thru cranberries for any bruised pieces.

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