Posts Tagged ‘agave’

Beet, Carrot, and Fennel Slaw

Beet Carrot Fennel Slaw
Yields: 8 servings

  • 3 large beets (about 1 pound), peeled and coarsely shredded
    3 large carrots (about 3/4 pound), coarsely shredded
    1 fennel bulb, coarsely shredded
    1 tablespoon agave nectar
    3 teaspoons toasted sesame seeds, divided
    3 tablespoons peanut or canola oil
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons seasoned rice vinegar
    1 tablespoon soy sauce
    2 teaspoons sesame oil
    1 teaspoon minced fresh ginger
    Salt, to taste
    Freshly ground pepper, to taste
  • Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

    Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

    This gorgeous raw salad popped up in my feed reader today. Having just inherited a fridge full of beets, and having just purchased fennel at the farmers’ market, I viewed it as a message from above that I had to make it. I hated to cut the lacey greenery off the fennel bulbs, but you can be sure that it will appear liberally in green salads this week. Because it was so pretty before I slawified it, I took a picture of the ingredients. The finished product (predictably) is pretty red. It is raw except I used regular tamari soy sauce and the toasted sesame seeds, are, of course, toasted. I substituted raw agave nectar for sugar in the source recipe, because I just do that whenever possible. The salad has a delightfully crunchy texture, the fennel is not at all overpowering, and the dressing must be experienced.

    Dorky Healthy Green Papaya Smoothie

    Yields: 2-3 servings

    • 1/4 LARGE papaya, seeded and peeled
    • 1 kiwi fruit, peeled
    • 1/2 scoop Greens First or other Green Powder
    • 1/4 tsp Edible Green Tea Powder
    • 1/2 scoop soy milk powder or soy protein powder
    • 1 tsp hemp oil
    • 1 Tbsp raw cashews
    • 1/4 to 1/2 cucumber
    • juice of 1 lime
    • 2 disks fresh raw ginger
    • agave nectar to taste
    • 1/2 avocado
    • 1/4 C cilantro
    • about 1 cup water

    I came up with this original recipe when I wanted something cold, smooth, healthy and delicious. After several tries, this is what we landed on in the Dorkage test kitchen.

    Notes: If using a small papaya, use half a papaya in this recipe. Virtually all of these ingredients are optional except the papaya. I would leave in at least one of the oily ingredients. The avocado and/or hemp oil and/or nuts give it a smooth creamy consistency. You might think of other ingredients you can put in as well, such as fresh pineapple, coconut, or parsley. It is best if your chunk of papaya is frozen and partially thawed. Process in food processor or blender until smooth. We eat ours with a spoon. It makes enough for six servings as a side dish, or two servings if this is a meal. Be open minded when you taste this. My healthy minded friends have requested second helpings.

    See this post on key ingredient