10-A-Day Challenge Series, Recipe #3: Rainbow Carrots !

Healthy Food

I blame it on lack of grown-up interaction and Haiku homework  (look it up).

You know you’ve crossed a line when you start writing vegetable-inspired poetry.

Cool friends will cross to the other side of the street, no-one is inviting you out for drinks (that includes parents night out) and before you know it you’ll be discussing the benefits of greenhouse grown lettuces instead of next party’s frocks.

*sobbing loudly*

*pulls herself together*

The silver lining? Good timing.

This week I’ve teamed up with organic delivery superstars Abel and Cole and Balance Magazine on the 10-A-Day Challenge, ie. how to get more vegetable goodness into your life!

Tip Number 3: Follow My Four S’s Rule!

Steam, don’t boil

Skin stays on

Seasonal is best

Sprinkle with joy

Repeat this with over and over again. Pick up the pace. See? It rhymes. Full on green mojo, right?

I said it was sad.

Steaming is one of the best ways to cook your vegetables as it locks in most of the goodness. Skin stays on because it contains a powerhouse of health benefits (and because I’m lazy). Seasonal because nature has a way of knowing what your body needs (unless its ice cream). And sprinkle because, well – it makes it prettier and yummier.

Add a boiled egg for extra protein

To call today’s creation an actual recipe would be a bit of a stretch so I’d rather refer to it as food assembly instructions. However, the principles behind it are solid: to create a fool-proof nourishing veggie-based meal that tastes a good as it looks. Let’s get going then.

Ingredients (serves 2 as main, 4 as a side)

  • 500 grs organic baby carrots, mixed colours
  • 2 tsp organic butter
  • 2 tbsp chopped coriander
  • Extra virgin olive oil to drizzle
  • A sprinkle of sea salt
  • Avocado humus to serve

Directions:

Wash and scrub the carrots – do not peel them. Steam cook for about 5 minutes or until you can just pierce them with a fork. Slice them in half lengthways. Melt the butter in a frying pan over low/medium heat. Cook the carrots for approximately 2 minutes on each side. You may need to do this in 2 batches.

Add a drizzle of olive oil, a sprinkle of sea salt and the lovely, fragrant chopped coriander. Serve with a generous dollop of avocado humus (which I buy from an actual shop).

Hope you’ve enjoyed my 10-A-Day series with Abel & Cole and Balance Magazine! Check here for the previous posts in the series:

Tip Number 1: Add Greens To Your Breakfast

Tip Number 2: Start Your Meals With A Vegetable Soup

This is the last of the lot boohoo, thank you for all the amazing feedback! Keep checking in for more easy-peasy vegetable based nourishing recipes, darlings. You know it’s good for you. Maybe I’ll throw in another green rhyme next time? No?!

With love,

Catarina xo

 

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+


  1. I have enjoyed every one of these. Receipes ok for fodmap and delivered with such panache! Think I have managed to sign up for blog, twitter etc. Many thanks.
    Jennifer

Leave your comments

Your email address will not be published. Required fields are marked *