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carrots ground green cardamom nutmeg cinnamon lemon zest orange zest fresh ginger maple syrup linden orange juice version cardamom mint
Viewed: 45 - Published at: a year agoIngredients
- 1 cup finely grated raw organic peeled carrots
- 1/8 teaspoon ground green cardamom (ground seeds from 1 pod)
- 1/8 teaspoon fresh grated nutmeg
- 1/8 teaspoon Saigon cinnamon
- 1/2 teaspoon Meyer lemon zest
- 1/2 teaspoon orange zest
- 1/2 teaspoon zested peeled fresh ginger
- 1 tablespoon real maple syrup (more for the warm version)
- 1 tablespoon linden or acacia honey, to taste
- 1 tablespoon fresh orange juice (sweet like a Cara Cara)
- 1 cup thick Greek yogurt, fage
- 2 ice cubes, crushed (for iced version)
- sprinkle of cardamom, nutmeg and cinnamon for garnish
- fresh mint leaves for garnish
Method
- Use the spices which you really like and feel free to vary the amounts to favor particular ones. For the iced option one: Combine the spices, carrot, fruit, honey, syrup, zest and juice ingredients in a blender to puree: Process. Then add the yogurt and ice cubes. Process until smooth.
- Pour into glasses and garnish with mint leaves and a sprinkle of all the spices you like.
- For option two, put the grated carrots, spices, honey, maple syrup, zest and juice in a sauce pan. Cook until the carrots are softened, about 5-8 minutes. Let cool. Then process in a blender with the yogurt and ice. Serve as in Step 2.
- For the warm option three, (where I suggest a bit more sweetener, maybe 1/2 tbl. more of honey) cook the carrots with sweeteners, juice and zest until soft, about 5 minutes. Then add the yogurt and simmer gently for another 5 minutes, but do not boil. Process in the blender and then pour into heat tolerant glasses. Garnish with spices and a drizzle of maple syrup.
