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Heirloom Carrots w/ Cashew Yogurt Cumin Crisp


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.


1/4 cup parsley leaves

1 tsp of dried ginger ( I really like this ginger). It's in the veggie section.



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...


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