Tag Archives: Carrot

Carrot Cake Green Monster

Sick of green monsters yet, are ya?  Well, if you need to switch it up (and if you are anything like me, and you like your breakfasts to taste like dessert), than boy have I got the recipe for you.

But first I want to show you what we got in our CSA box number six this week (get ready, it’s a good one):

So yes, I see some more carrot cake green monsters in my future.  And speaking of them, here’s the recipe!

Carrot Cake Green Monster (Carrot Cake Green Monster Printable Card)

  • 2 small carrots and their greens, or one large carrot and its greens, or spinach to substitute for carrot greens
  • 1 ripe banana (mine was frozen)
  • 1/2 C skim milk, 1/2 C water (or 1 C skim milk, or 1 C water…)
  • 1/8 C old-fashioned dry oats
  • 1 T hemp powder (optional, obvy)
  • 1 T Carnation instant breakfast (I started using these up to get rid of them, and now I actually like a little in my green monsters–you could also use protein powder, or just skip it)
  • 1/2 t cinnamon
  • 4-5 ice cubes

Layer the way we always do: liquids, oatmeal, and powders on the bottom, then leafy greens/carrots, then bananas and ice cubes on top.  The heavy stuff on top helps weigh the leaves into the blender mechanism.  Blend away until smooth.

Top with a sprinkle of extra cinnamon, and indulge yourself.  Cake.  For breakfast.  Drinkable cake.

It really does taste a lot like carrot cake!  Fritz requested to have one of these, and it was a nice change from peanut butter (but don’t worry, peanut butter green monster–you’ll always be my number one).

And yes, carrot greens are edible!  Some people are allergic to them, but if you aren’t, then try ’em.  They taste a little like carrot-y parsley, and definitely make the carrot cake green monster more carrot cake-y.  If you go to a farmer’s market, you can usually find carrots with their greens.

I also have been eating them in salads–just be sure to chop them finely to avoid any unpleasant throat scratching from their weird shape (just like curly kale or parsley).

So how’s studying going?  Pretty well.  Henry finds it to be pretty boring, though, and is falling asleep all over the place:

You know it’s sad when I’d rather watch my cat fall asleep than study.  But don’t worry, he’s not sleeping all the time.  Still plenty of time for this:

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Filed under Beverages

Carrot-Ginger Soup

I know that I already claimed that I made my last warm soup for the year, but I lied.  I love soup.  I’ll eat soup in the winter, in the summer, at school, after work, in a box, with a fox…

Seriously, I love soup.  It makes me feel warm and fuzzy on the inside.  So needless to say, even though the last few days have been perfect sunny shorts and tee-shirt weather, I jumped at the chance to make soup today since it never broke 70 (and by now, it’s downright chilly!). 

When it’s gray outside, make the brightest orange soup you can inside.  It’ll cheer you and your sad studying self right up!  I found this recipe in the new cookbook I bought a while ago, and just knew it would be amazing.  So simple, so tasty, so…orange.

Carrot-Ginger Soup (adapted from You Can Trust a Skinny Cook by Allison Fishman)

  • 2 T butter
  • 3/4 lb carrots, peeled and roughly chopped (I used baby carrots.  Sweeter.  More convenient)
  • 1 medium onion, roughly diced
  • (1) 2″ piece of ginger, peeled and chopped
  • 1/2 t fresh thyme leaves (7-10 short sprigs)
  • 1/8 t salt
  • 3 C chicken broth
  • 1 T chopped parsley, for the garnish

Melt the butter in a largish soup pot over medium heat.  When you are making a recipe like this, where there aren’t a million ingredients, this first step is important–and the butter will make a difference in taste.  Don’t use oil.  Embrace the butter.  Love the butter.

Be careful not to let the butter brown, and add the onion, carrots, and ginger.  Stir in the thyme leaves and salt.  Go easy on the salt–you can always add more, but you can’t take it away.  The chicken broth will also add salt, even if you are using low-sodium.

Saute for a few minutes until the veggies begin to soften, about 5-6 minutes.  Pour the broth in, and bring to a boil.  Reduce the heat to medium and simmer until the vegetables are completely cooked, roughly another 15 minutes.

 

Here comes the fun part.  Pour the soup in the blender and give it a whirl.

The cookbook says to take the plastic part of the lid out, so the steam doesn’t build up in the blender and explode an orange mist all over your ceiling.  I don’t want that, and I’m fairly certain you don’t want that.  Plus, you get to watch the steam make some very pretty patterns as it blends.

Once blended, pour into bowls and top with the parsley. 

The garnish gives the soup a nice bright finish, and tastes perfect with the warm carroty base.  And be prepared–that big hunk o’ ginger gives it quite a kick!  You’ll be feeling warm and fuzzy in no time.

And don’t forget to admire that beautiful color.  When shades like this are found in nature, they are made to be celebrated.

Anyhoo–I’m headed back to the jail cell that is my desk.  Only five finals and a project to go this week, then I’m visiting my sister in Boston for her birthday.  I can’t WAIT.

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Filed under Soups/Stews