Carrot ‘Hummus’

I love carrots and munch on then raw quite often.  I also like to steam them, and often use the leftovers in omelettes or on salads..  Carrot soup is a favorite, as are roasted carrots. 

I have had a large bag full of carrots in the refrigerator for a week or so.  I knew I had to use them soon or be prepared to get rid of them, and because it was kind of gloomy on Satruday morning when I was in the mood to cook, I though I would make soup… but then the sun came out, warm and bright, and I changed my mind and decided to make something cold instead.

This faux ‘hummus’ is quite delicious.  I love the texture of the cooked carrot pureed with just a bit of olive oil to make it silky and slippery on the tongue.  You could certainly play with the seasonings… I may try curry or ginger next time.  And perhaps more garlic. And yes, it is so good that there WILL be a next time.
Originally I though I might try coconut oil, but then decided that the non-taste of the olive oil might be a better fit… I was right.  I don’t think coconut oil would work here.

I know it going to be very nice with raw veggies as a dip, and The Captain will enjoy some with crackers and cheese, too.  I will also be using it as a topper for my morning omelets.  Mmmm.

Carrots are full of antioxidants and vitamins and are a good healthy source of carbohydrates too.  Eat your carrots… I am sure you Mother told you they are good for your eyesight!  I happen to think all orange things just taste good.

My recipe makes 2 cups of creamy and silky smooth ‘hummus’.  And I have been using it in a variety of ways.  I made some cute little canapes with slices of mini cucumbers, and have also spooned it on top of my lunch salad, in place of a dressing.  It is very flavorful and really pretty too!

Carrot ‘Hummus’
Makes 2 cups

• 1 pound of raw carrots, peeled and cut into 1 inch lengths
• Juice from 1 small lemon
• 1 or 2 cloves garlic, peeled, smashed and minced
• 1 Tbs olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• dashes of salt and pepper

1. Cook the carrots in boiling water approximately 15 minutes.
2. Drain the water and allow the carrots to cool for a few minutes.
3. Place the carrots, garlic, and lemon juice in the bowl of your food processor or blender and pulse several times until carrots chunks are broken.
4. Add the olive oil and spices and puree till smooth.
5. Remove to a storage container and chill until ready to use.
6. Store leftovers in the refrigerator.

Per 1/4 cup serving.
Weight Watchers P+ = 1.
Calories 46; Protein 1g; Carbohydrate 8g; Fat 2g; Fibre 2g.

Remove the peel from the carrots for the silkiest ‘hummus’ texture.

Pulse a few times to break up carrots and then add seasonings and olive oil.

Puree till smooth.

Chill a couple of hours before serving.

Serve on salad in place of dressing… and those cherry tomatoes are the first of my season’s harvest!

Printable Recipe

Balsamic Pulled Pork in the Slow Cooker

Pulled Pork is one of our favorite entrees.  I make it in big batches in the slow cooker and then freeze it in individual servings.  It is so handy…. and really quite versatile.

I like mine with with sweet potatoes, or cauliflower rice… and a variety of squashes… spaghetti, kabocha, and acorn.   And roasted veggies are great too.

And I also like to scoop it into cauliflower tortillas.  A nice accompaniment is a few slices of apple that has been sauteed in butter or coconut oil, and sprinkled with cinnamon.

The Captain likes his with white potatoes or some kind of pasta.  He also loves it spooned over a warm crusty roll of some kind, or even just toast.

And I am always trying to come up with a variety of seasonings and spices to change it up so that we are not eating the same meal over and over.   I have used apples, onions, garlic, thyme, cumin, and raisins… and I have also done a BBQ version with tomatoes.

My most recent and simplest creation, which we both really love, is done with dark balsamic vinegar, garlic, and onions.   I have made it with these ingredients in the past, but it required a second step to make a separate sauce to serve with it.  Not this time.

I made a double batch and we are thoroughly enjoying it.  Hope you like it too.  If you prefer a more vinegary flavor, add a spoonful or two more.  You can even drizzle some over the pork as you serve it if you like.

Balsamic Pulled Pork in the Slow Cooker
Makes 10 servings

• 1 pork loin, about 2.5 pounds
• 1 medium onion, cut vertically, about 1 cup
• 4 cloves garlic, peeled, smashed and minced
• 1/4 cup dark balsamic vinegar
• 1/2 cup water 
• Dashes of salt and pepper

1. Coat the bottom of your crock pot with a light spritz of a non-stick spray for easy clean up.
2. Place half the onions,and garlic on the bottom of the pot.
3. Set the pork loin on top and then sprinkle it with salt and pepper.
4. Cover the pork with the rest of the onions, and garlic.
5. Mix the water and vinegar together and then drizzle over the pork loins.
6. Put lid on the crock pot and cook on LOW for 6 or 7 hours.
7. Stir everything together pulling apart the pork roast as you do so.
8. Serve warm.

Per serving.
Weight Watchers P+ = 4.
Calories 168; Protein 25g; Carbohydrate 2g; Fat 6g; Fibre 0g.

After pulling and shreddin, still in the slow cooker.

Printable Recipe

More Grain Free and Gluten Free Coconout Flour Pancakes

This is just another little tweak to my favorite coconut flour pancakes.

I first made them with whole eggs and coconut flour, a bit of water, vanilla, and some cinnamon.  Then I subbed egg whites for one of the eggs.  But, lately I have been making them without whole eggs at all… just egg whites.

The coconut flour makes a fairly heavy batter, and I think using egg whites instead of whole eggs lightens the pancakes up quite a bit and you likely won’t need to thin it with water.

I have been enjoying mine with a half cup of fresh blueberries added to the batter before cooking… and then another half cup sprinkled over the top as I eat them.  And I have discovered there is no need for syrup with the sweet berries!  The berries here are large and luscious right now.  Mmmmm.....

Coconut Flour Pancakes

Makes 1 large pancake

• 2 Tbs coconut flour
• 1/2 cup egg whites
• dash of cinnamon
• 1 tsp or more of vanilla

1. Mix the ingredients together very well in a medium bowl and then pour the batter into a prepared skillet.
2. Cook over MEDIUM heat for 4 or 5 minutes till bubbles appear in the batter and the edges are somewhat dry.
3. Flip and cook the other side.
4. Serve with your favorite toppings.

Per serving without toppings.

Weight Watchers P+ = 3.

Calories 121; Protein 15g; Carbohydrate 11g; Fat 1g; Fibre 6g.

Printable Recipe

Have you tried cooking with coconut flour yet?

Are you a fan of fresh blueberries?