Carrot Soup, Cornbread and Almond Tart


    Warm and soothing soup goes wonderfully with cornbread. This meal has warm, rich
    colors, too. Creative options are listed to beef-up (sorry, Vegans!) the substance
    and proteins for all of you, vegans to carnivores! The blue cornbread adds color
    and even spice if you choose to make it with chili peppers.


    Wash, cut and cook until soft enough to blend (if you have a Vitamix or strong blending
    machine, you can do this raw):
    6 large organic carrots
    4 cups purified water
    While carrots are cooking, melt 2 Tbsps. organic ghee or virgin coconut oil. Chop
    1/2 large organic onion and sauté in ghee. Blend carrots and add sautéed
    onions, plus: 1 cup organic almond or rice milk, organic milk or 1/2 cup organic
    cream. [For variation, add other chopped organic veggies, such as tomatoes, celery,
    mushrooms or bok choy. Raw, organic, soaked (germinated) nuts and seeds may be blended
    into carrot mixture with blender or Vitamix for added nutrition/protein, or chopped
    organic seafood or chopped organic salty meats that would taste good with a sweet
    background of carrots.]

    Preheat oven to 375 degrees. Blend together:
    1-1/2 cup organic blue cornmeal
    1/2 cup organic quinoa flour, or soaked organic quinoa (for moister bread)
    I tsp. aluminum-free baking powder
    1/2 tsp. Celtic or Krystal Salt
    Add and blend in:
    1 organic egg
    1 cup purified water or any kind of milk or yogurt
    1/2 cup virgin coconut pil or grapeseed oil (higher flash-point)
    1/2 tsp. Stevia or I Tblsp. organic pure maple syrup
    Bake for 20-25 minutes or until done in 8" x 8" pan or muffin tins. [For
    variation, add chopped chili peppers, canned jalepeño peppers and or shredded
    organic cheese of any kind, from raw milk goat cheese to vegan almond cheese.]

    Press into pie pan 1 cup organic raw almond meal. You may buy it or grind your own
    in blender. Bake at 400 degrees for eight minutes. Thaw and drain liquid from 20
    oz. frozen organic sweet black cherries. Mix liquid from thawed cherries with:
    1 Tbsp. Agar Agar or 1 Tbsp. Arrowroot powder
    1I4 cup liquid from soaked raisins or 1/4 cup apple juice
    Follow directions for whichever thickener you use. (Bring to boil stirring constantly,
    but continue to boil for four minutes if using Agar Agar.)
    I tsp. organic vanilla extract
    1/2 tsp. almond extract
    1/16 tsp. Celtic or Krystal Salt
    1/8 tsp. Stevia
    Blend above mixture with cherries and pour into pre-baked crust of your choice.

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