Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.
Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
Garnish with the cilantro. Chill until ready to serve.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.
Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
ver medium. Add the onions, carrots and salt and cook 5
br>For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes
Scrub carrots thoroughly (do not peel), rinse
Cut the carrots diagonally in 1\" thick slices.
ith a color of the rainbow: red, orange, yellow, green, blue
Grate the carrots very coarsely.
In a bowl, combine them with the peanuts and then add the remaining ingredients.
owls (if doing the full rainbow). Since the first color gets
utternut squash, brussels sprouts, baby carrots, and apple on the sheet
Run beets, carrots, oranges, spinach, blueberries, and ginger through a juicer according to manufacturer's instructions.
Saute mushrooms in cooking spray and set aside. Cook carrots in cooking spray and set aside. Cook frozen spinach and strain as much water out as possible.
ach with 1/3 cup Rainbow Sesame Slaw. Serve with any
econds.
Add peas and carrots stir while cooking for 15
Put couscous in a large bowl and pour over the boiling water.
Stir to mix and leave until cool.
Fluff with a fork.
Mix in onion,peppers carrots,celery,peas, and currants.
Combine together all the dressing ingredients, pour over salad and mix well.
Cook pasta according to package directions. Rinse under cold water and drain; place in a large bowl. Add carrots, onion, green pepper and celery. In another bowl combine remaining ingredients. Pour over pasta mixture, toss to coat. Cover; refrigerate 8 hours or overnight.
Chicken or neckbone can be used.
Stir in carrots, peas, corn, green beans, tomato sauce, onion and potatoes.
Pour nearly all juice off vegetables.
Store in container for later use and refrigerate.
Pour all ingredients into broth.
(Add celery, if desired.)
Cook until diced potatoes are done, approximately 1 hour.
Serve piping hot with your favorite cornbread or hot rolls.
Soak beans overnight; drain and put into soup pot with garlic and water or stock.
Bring to boil; simmer for 1 1/2 hours.
Add carrots; simmer 1 more hour.
Add tomatoes, onions, green pepper, parsley, lime juice and chili powder.
Cook for 30 minutes.
Stir in cilantro and salt and pepper to taste.
Serves 8.