Come join us at today's National Nutrition Month table till 2pm in the GP lobby @mountsinainyc ! Today's theme: Root to Leaf, using all parts of vegetables. We're giving out Broccoli Slaw made from the head and stem of broccoli and Carrot Pesto made from 🥕carrot tops! We're also raffling off a FitBit!
FUSILLI INTEGRALI AL PESTO DI CAROTE E NOCI~La pasta al pesto di carote è un primo piatto della cucina vegana e vegetariana molto semplice da preparare, dolce e colorato, sano, leggero e delicato. 😍😋 PER LA RICETTA 👉 VAI SULLA NOSTRA PAGINA FACEBOOK O SU WWW.IOVEGGIE.IT
We won’t be trading at the I Heart today unfortunately, but will see you next week. As we head towards the time of excess and overspending, let’s try keep waste to a minimum. Here’s a throwback to a post we did earlier in the year, on how we can keep #kitchenwaste down to a minimum. #beetrootandbear#wastenotwantnot#local#sustainablelifestyle Kitchen Waste is something we try really hard to minimize in our kitchen. I picked up these beautiful carrots at @shongweni_farmers_market on the weekend. I wanted to do a little post #wastenitwantnot on what can be done with the things we usually throw away. With the carrot tops you can make a delicious pesto style dressing or dip (use the young small leaves they have a lovely flavour) adding some nuts, cheese lemon zest and garlic and you have a zingy sauce. The small tops are great as garnish. The larger leaves can be sautéed with a little butter and seasoned. The carrot itself well it's so versatile we have oven roasted it whole. The peels besides going on the compost heap you can fry them up and dust with salt and cumin for a snack or any seasoning you like. You can also dry them and grind to a powder and mix with some other spices and add to soups, smoothie and sauces for an extra earthy carrot boost. Our environment need us to be smart about reducing and recycling and these are small ways to make a difference 💕#beetrootandbearkitchentips#beetrootandbear#sustainability#recycle#southafrica#durban#foodstyling
Паста с морковным песто (90 ₴) и дим самы с овощами (90 ₴) @zelen.cafe.odessa
🥟дим самов мало (250 г) и они приличные, но мне так-сяк, ещё они кисловаты и могут вызвать изжогу. Паста это вообще-то салат из нарезанных аккуратной соломкой кабачков и моркови под ореховым соусом. Что мне действительно понравилось, так это морковное песто - удачный сыровеганский эксперимент (что редкость).
🍏в одном из главных вегетарианских ресторанов города @zelen.cafe.odessa обновилось меню: теперь оно очень визуальное и как будто даже более объемное, но все такое же дорогое. Я уважаю их за качество и изобретательность, но часто ходить туда обламываюсь.
English review is next 📩
Blistered cherry tomatoes with tofu in carrot pesto 😋🥕
Sear chunks of firm tofu with olive oil in a skillet on medium high heat. Add salt and pepper and cherry tomatoes sliced in half lengthwise. Sauté until tomatoes have some color and start to soften. Remove from heat and add carrot pesto to coat (recipe in previous post)
Served with some pasta and a side of fresh chopped spinach.
Hump day today, yay!⠀
Use veggie tops your way⠀
And improve your waist!
Today's tip is to use as much of the veggies as possible. Carrot and beet tops can be added to salads, soups or made into pesto. Potato, apple and carrot peels can be made into chips as recommended by @naturestuff_1. Be like your grandmother and use every part of the fruit and vegetables.
Carrot pesto pasta with arugula 😊
1 C carrot
1/3 C cashews (toasted)
1 C loosely packed parsley
1 garlic clove
1/2 t salt
2-3 T nutritional yeast
Blend ingredients together and stream in 1/2 C olive oil. Combine with pasta and any other veggies, I used chopped arugula!
Does this make anyone else apart from me feel happy 🥕😃? What do you do when faced with a lovely bunch of fresh carrots adorned with fabulous leafy tops?
Carrots are a fantastic vegetable when it comes to healthy eating. They are packed full of antioxidants such as beta-carotene. Beta-carotene is responsible for the orange pigment found in carrots. It's also the precursor for vitamin A which is necessary for a healthy immune system, healthy skin and imperative for low-light and night vision. So it's not totally untrue when I tell the kids they will have superhero vision if they eat their carrots 👀
As you may have gathered from previous posts, I detest food wastage. I decided to roast the lovely sweet carrots in a small amount of oil and seasoning. I was then left with these fantastic green tops. What to do with them? Although they can be high in alkaloids and nitrates (so eating a bucket load isn't going to be too good for you), they are so nutritious. They have more vitamin C than the actual carrots! I decided to experiment and make a pesto with them, and wondered how the carrots would taste when dipped in this pesto. Well this was an experiment that worked like a dream. The pesto was a hit with everyone. And I managed to sneak in some spinach (I know, I just can't help myself). The kids couldn't tell the difference. Zero food wastage. A brilliant little side dish suitable for the whole family. The three year old kept asking for "the green sauce". So if you can get your hands on carrots with their tops on, don't throw the tops away please.
2 cups carrot tops - roughly chopped
1.5 cups spinach
1.5 cups basil
50g pine nuts
75g parmesan - grated or vegan hard cheese equivalent
3 cloves garlic
1/2 cup oil of choice (may need a little more or less)
1. Place all the ingredients in a food processor and blitz.
2. Add more oil if necessary.