Tag: ginger

Carrot Ginger Juice

Melissa King 14 Comments

My husband accidentally bought an extra bag of carrots yesterday.  So I decided to make this Carrot Ginger Juice.  I will also be making a batch of my carrot cake breakfast cookies and carrot cake energy bites.  They freeze well, so I will be saving them for my husband’s lunches.  This carrot ginger juice is a great way to sneak some veggies into your kids.  I think this juice would also make great popsicles.  I like these molds for popsicles.

Carrot Ginger Juice 1 - My Whole Food Life

If you don’t have a juicer, you can blend in a blender and strain.   I used a large chunk of ginger in mine.  I like my juice with a kick! 🙂

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Carrot Ginger Soup (Vegan, Gluten Free)

Melissa King 63 Comments

Carrot Ginger Soup.  Now that fall is almost here, I am going to be punching out new soup recipes!  This is the first of many to come this winter.

Soups are great because they are super easy and very budget friendly.  One of my favorite recipes on the blog is my Hearty White Bean Soup.

 

carrot ginger soup

 

I used my homemade vegetable broth in this recipe.  So easy to make.  Just save all your vegetable scraps in the freezer and when you have enough, make a ton of broth.

You will never need to buy broth again.  We also added curry to ours, but if you are not a fan, you can just omit the curry.  I thought is made a nice addition though.

Carrot Ginger Soup

Carrot Ginger Soup

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Prep Time 20 min Cook Time 8 hr Serves 4 servings     adjust servings

Ingredients

Instructions

  1. Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours.  You can cook it in less time, but I believe the longer a soup cooks, the better it gets. 
  2. Once the soup is cooked, you can use an immersion blender to puree it. 
  3. You can also transfer the mixture to a blender and puree it that way.  Either way works.

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Recipe Notes

We got about 4 servings out of our batch. Enjoy!

Kale and Wheat Berry Salad with Tempeh

Melissa King 18 Comments

Are you thinking about getting more kale in your diet, but don’t like the taste/texture?  Then this recipe is for you!  I am right there with you.  The first time I tried kale, I gagged.  I did not like it’s taste.  Up until now, I was able to mask it in smoothies and juice.  I also made an occasional batch of kale chips, but that was it.

kale and wheat berry salad blurred watermark

The key to masking the kale is removing the stems and chopping the leaves up fine in the food processor.   Even my husband who says he hates kale, ate this salad.  I used organic and  non GMO tempeh in my recipe, but feel free to replace it with any other protein you like.  For those of you that are unfamiliar with tempeh, it is made from fermented soybeans.  Fermented soy products contain some health benefits, but they are best used in moderation.  Tempeh has a earthy and nutty taste that goes well with the wheat berries.  Also, since most of the soy in this country is GMO, it’s best to look for a brand that is non GMO verified.  If you are gluten free, just replace the wheat berries with quinoa and it will be just as delicious!

Kale and Wheat Berry Salad with Tempeh

Kale and Wheat Berry Salad with Tempeh

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Prep Time 30 min Cook Time 20 min

Ingredients

  • 2 carrots shredded
  • large bunch kale (stems removed. Save them for juicing)
  • 1 pkg tempeh or any other protein sliced in 1 inch cubes
  • 2 cups cooked wheat berries or quinoa
  • 2 T toasted sesame oil
  • 1/4 cup apple cinder vinegar
  • 1/4 cup mirin
  • 1 T soy sauce or tamari
  • 1 tsp garlic powder
  • 1 -2 tsp fresh ginger minced
  • salt and pepper to taste

Instructions

  1. Cook the wheat berries according to the package instructions.  I cooked mine the day before I made this salad. 
  2. Using a food processor , chop the carrots and kale.  You may have to do each one separately. 
  3. In a sauce pan , combine the sesame oil and tempeh and saute for a few minutes on medium heat. 
  4. Once the tempeh has started to cook, add in the carrots and kale and cook for a couple more minutes.  You also may have to add a tiny bit more oil. 
  5. While all of that is cooking, combine the apple cider vinegar, mirin, soy sauce, garlic, salt and ginger. 
  6. Lastly, add the cooked wheat berries and the dressing and cook for another minute. 
  7. Remove from heat and serve immediately or refrigerate for later.  Enjoy!

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Carrot Ginger Detox Salad (Vegan, Gluten Free)

Melissa King 15 Comments

Carrot Ginger Detox Salad.  On Memorial Day, my daughter wanted to have a picnic at the park.  Since it was a spontaneous decision, we stopped at Whole Foods to get some picnic food.

My husband and I shared two things that day they were absolutely delicious.  The first one was a rice salad.  I re-created that for the blog already with my Wheat Berry Salad with Cranberries.  The other thing we had was a detox salad.  So, this is my version of that.

 

carrot ginger detox salad

 

This was amazing!  Super easy too.  I just had to share it with all of you.

 

Carrot Ginger Detox Salad

Carrot Ginger Detox Salad

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Ingredients

    For the salad

    • 1-2 heads of broccoli
    • 3 carrots shredded
    • 2 cups cooked quinoa

    For the dressing

    • 2 cloves garlic minced
    • 2 T toasted sesame oil
    • 1/4 cup apple cider vinegar
    • 1/4 cup mirin
    • 1 T soy sauce or Bragg's Aminos (for GF) (I used organic SanJ shoyu )
    • 2 tsp fresh grated ginger
    • salt to taste

    Instructions

    1. Steam the broccoli. I used a rice cooker/steamer to do this. 
    2. In a sauce pan , cook the quinoa according to the package instructions.  I already had some quinoa in my fridge.  We always have some kind of grain in the fridge to make our meals stretch longer. 
    3. While the broccoli is steaming and the quinoa is cooking, throw all the ingredients together for the dressing. 
    4. Whisk them in a small bowl . 
    5. Once the quinoa and broccoli are done throw everything together in one big bowl .

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    Recipe Notes

    This should last at least a week in the fridge. I think it tastes great hot or cold. I got about 4-5 servings out of my batch. Enjoy!