This is a really great recipe and easy to make. It's impossible not to be happy when you come to my home with all of the bright colors. I have learned all about being in the moment in the kitchen, especially with knives and mandolins so be sure to pay close attention.
Heirloom Carrot w/ Cashew Yogurt Cumin Crisp
Rainbow Carrots
12 small rainbow heirloom carrots
pinch of sea salt
1 tbsp apple cider vinegar
1 tbsp olive oil
Slice carrots vertically and very thin using a mandolin.
Place in a bowl and add salt, vinegar, and oil. Toss to
combine and marinate for a few minutes until carrots
are well flavored.
Cashew Yogurt
2 cups soaked cashews (or coconut meat)
1 probiotic capsule
1 tbsp apple cider vinegar
1/2 tsp cumin
Sea Salt to taste
Using a high-speed blender, blend cashews and probiotic
capsule to a yogurt-like consistency, adding a little water,
if needed. Cover and let set for 8-12 hours, or overnight.
Place yogurt in a blender and blend with vinegar cumin and salt.
Carrot Cumin Crisps
2 large carrots
1 tbsp cumin seeds
1/2 cup water
1 tbsp agave nectar
1/2 tsp salt
1/2 tsp berbere spice*
Using a high speed blender, blend all ingredients until smooth.
Thinly spread on teflex sheets and dehydrate at 115 degrees for
12 hours or until completely dry. Break apart into rough-shaped crisps.
Garnish
1/4 cup parsley leaves
1 tsp of dried ginger ( I really like this ginger). It's in the veggie section.
Assembly
Spread about 2 tablespoons Cashew Yogurt on the bottom of shallow bowls for each serving. Place some carrots on top of yogurt, building a tight bowl and add a few Carrot Cumin Crisps. Garnish with parsley and ginger
Berbere spice is a spice blend native to Ethiopia. Like curries in India, Ethiopian families often have their ow blend of this spice. It usually contists of: chilies, garlic, ginger, and dried basil. You can use a mix of your favorite.
I also have a veggie cutter for the bell peppers to make them into stars and suns. Just makes it more fun with the presentation.
Bon Appetite...
