Friday, February 4, 2011

Carrot Pudding


I feel like it's been too long since I did a post. My little Macbook got sick last week so I had to take it into the shop to get fixed. I didn't get it back till midweek. Allright, back to the yummy food that fills this blog. Today I was craving something sweet and didn't want to give in to bad habits. I had picked up some carrots at the farmers market this week and decided to make a carrot pudding. I always enjoy eating this at Indian restaurants. I have never made this before nor do I know what spices are typically used so I did what I do best and came up with a fairly authentic version. To accompany my pudding I made spiced cashews. Serving the pudding in an espresso cup made this sweet and healthy snack the perfect portion size.

Carrot Pudding Recipe

what you will need:

2-4 medium carrots, peeled, halved lengthwise and cut into 2 inch pieces
1 inch fresh ginger, grated
1 tablespoon yacon syrup
5-8 drops stevia (depending on your taste)
1 teaspoon cinnamon or more to taste
1 teaspoon garam masala
1/2 teaspoon vanilla powder
1 tablespoon butter

how to make:

steam carrots until very tender
in a food processor, combine carrots and all other ingredients
puree until you have a smooth consistancy

Like I have said before, I am not one to take exact measurements. You can adjust anything in this recipe to your own preference.

Spiced Cashews

what you will need:

1 cup raw or roasted unsalted cashews
1/4 teaspoon cinnamon
1/4 teaspoon garam masala
1/4 teaspoon vanilla powder
5 drops stevia
just enough grapeseed oil to very lightly coat the nuts

how to make:

preheat oven 275 degrees
combine all ingredients in a bowl and mix well
you want the spices to coat the nuts
place on baking sheet with a splat or parchment papaer
toast in the oven for about 5 minutes or so




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