Carrot & Radish Slaw with Mint-Turmeric Pesto (Paleo, AIP, Whole30, Vegan, 21dsd)

carrot slaw with pesto

 

I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!

 

Get the recipe for Carrot & Radish Slaw with Mint-Turmeric Pesto!

 

What other recipes on Grazed & Enthused

feature easy shredded veggies!?

 

Butternut Rice with Beef & Nut-Free Pesto

 

paleo aip beef pesto

 

 

Lamb with Olive Tapenade Rice

 

Blistered Carrots with Lemon Cream Sauce (Paleo, AIP, Whole30, Vegan)

 

I felt super trendy calling these “blistered” carrots. It’s one of those words you only see on fancy pants menus and you’re like “Ooh, I wonder if it tastes burnt!? I bet it doesn’t because the chef is just so damn talented, they are capable of blistering their food without it tasting like rubble.” Please think this of me when you eat these carrots. Even if it’s not true. 

 

By the way, try not to blister yourself when you’re making this recipe. The best way to do this is to make sure those rinsed carrots are patted dry well! You know what they say about water & oil? You know what they say about me being too impatient to dry my carrots? Blisters. They say blisters. 

 

I’m really sick of the “B” word now, darn it. 

 

Let’s see. I think by the time you read this, I will be in Colorado visiting family and friends. Then we are off to HAWAII! Mostly to relax, but I’m sure we will also be doing some fun outdoor stuff while we’re there. Well, I’m really sure we are. Why would we go to Hawaii and not do those things!? If you want to follow me on my trip, make sure you get all up in my Instagram account! You should see how crazy ‘ish gets over there. You wouldn’t BELIEVE how many vegetables I eat every day. So crazy, I think they will shut down my account for inappropriately high vegetable consumption. They don’t even want to see what I can do to a head of cauliflower in less than 10 minutes.

 

 

 

 

No one’s gonna have to force you to eat your veggies when they taste this good!

Get the recipe for Lemon Cream Sauce HERE. 

 

 

Blistered Carrots with Lemon Cream Sauce

Preparation 00:05 2017-06-29T00:05:00+00:00 Cook Time 00:30 2017-06-29T00:30:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 tbsp olive oil
  • 8 large carrots, rinsed and dried
  • 1/4 tsp sea salt
  • Lemon Cream Sauce, for serving

Instructions

1. Preheat oven to 400 degrees. 

2. Heat olive oil in a large oven-proof skillet over medium-high heat. 

3. Blister carrots by sprinkling with sea salt and searing for 2 to 3 minutes per side for about 6 to 8 minutes total. Watch as the carrot goes from a golden yellow in spots to a blistered and charred look (only in spots). Remove from heat at this time. 

4. Finish cooking ovens in the oven by roasting for 15-20 minutes until fork tender. Be sure to flip carrots over halfway through cooking time. 

5. Pour desired amount of Lemon Cream Sauce in the bottom of a serving dish. Lay carrots on top and serve warm. 

Make It A Meal! Serve with broiled or pan-cooked salmon or cod with extra Lemon Cream Sauce ladled on top! 

Moroccan-Spiced Rice [AIP, Vegan, Whole30]


Oh my doodle, I could have probably eaten this whole recipe in one sitting. I snuck a bite of real rice about a  year ago, and I have to say…. no thank you. It’s just plain ol’ starch. Jazz it up with some spices and herbs, maybe a little dash of MSG and eat it to the tune of your favorite 1997 Zataran’s commercial, and I can see the appeal. But plain white rice (which I see popping up all ova Instagram) – BLAH!

 

That’s my opinion on something no one cares about. My husband ate a yummy looking rice mixture with similar spices at the Whole Foods hot bar in Atlanta this weekend, so I wanted to make an AIP version. Turns out, I couldn’t use 90% of the spices in the dish, so I said F-it, and used what we can on AIP. I cannot have turmeric, but if you can, then you can add 1/2 tsp to this dish. It will make you and everything else near you bright yellow though. I wonder if I could dye my doodle yellow using au naturel turmeric mixed with water? Don’t know WHY I would want to do that, but something tells me I’d get a real kick out of it.

 

Atlanta was BEAUTIFUL. I had no idea – I have only seen it on RHOA (Real Housewives of Atlanta) circa NeNe and Kim (are they still on the show?), so I thought I was signing up to get my butt whooped by a hyperactive woman outside a fancy Mexican restaurant. My memories of that episode may be blurry, but I believe that was the main itinerary of each show.

 

Atlanta has pretty rolling hills, old buildings, well maintained parks (wadup, Piedmont!?), and lots of hippie stuff that I like – I bought some handmade coconut oil soap and met a shopowner who told me that my wide hips are caused by a poor relationship with my father. Favorite moment. But really a store or business only needs to have 2 qualifications to make me fall in love: a jingly bell on the door handle and a strong reek of eucalyptus incense.

 

Moroccan Spiced Rice

Makes 4 servings | Prep time 10 minutes | Cook time 10 minutes

2 cups cubed Japanese yam*

2 cups cubed sweet potato*

½ cup raisins, soaked in hot water for 5 minutes, drained

1/3 cup finely shredded unsweetened coconut

¼ tsp ground mace

½ tsp cinnamon

1 tsp dried oregano

1/8 tsp ground cloves

¼ tsp granulated garlic

¼ tsp sea salt

¼ cup finely shredded basil

1 tsp lemon juice

½ tsp apple cider vinegar

1 T coconut oil

*Or 4 cups of a combination of your choice of root vegetables

 

  1. Place yam and sweet potato in a food processor and pulse until finely chopped into rice-sized pieces. Set aside.
  2. In a large skillet, heat coconut on medium heat for 2-3 minutes, stirring frequently, until golden brown. Watch carefully – coconut can burn quickly. Set aside.
  3. In same skillet, heat coconut oil over medium-high heat. Add chopped root vegetables, mace, cinnamon, garlic, oregano, cloves, and salt and stir well to coat the vegetables.
  4. Spread mixture so the entire bottom of the pan is covered and do not disturb for at least 2 minutes, until the vegetables begin to brown. Stir and let cook another 2-3 minutes until the vegetables are an al dente texture – neither crunchy nor mushy.
  5. Stir in the toasted coconut, raisins, fresh basil, lemon juice, and ACV, and salt lightly once more. Serve warm.