I used this recipe, opting for agave rather than honey.
Tag Archives: carrot
It’s been a while since I posted about juice, because there isn’t all that much to say about it. I had galangal left from making Thai green curry paste, so I decided to make carrot-galangal juice with a touch of mint. I used 2 carrots, 4 mint leaves, 500 ml water and piece of galangal about half a thumb by one thumb in size. I also added a few drops of flaxseed oil and some liquid stevia after I had blended and drained it.
Galangal has a bit more kick than ginger, which is what I would usually use in this juice, so the stevia is certainly needed. It’s extremely refreshing and I like it better than carrot-ginger juice.
I used this recipe, substituting carrots for half of the butternut squash.
This can be served with cheese, as in the recipe, or without it for a vegan variation.
I gave the Brussels sprouts with soba noodles another try, this time with the addition of carrot shavings. I also used black sesame seeds instead of white ones. Otherwise I stuck to the modifications described in my previous attempt. It is certainly my first choice for sprouts.