Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

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I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012

Meat

Baked Whole Turkey
Baked Ham

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Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney

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Tip: Print and hang your recipes up with hangers for easy access :)

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Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Dairy-Free Traditional Mashed Potatoes

These were seriously amazing and somehow I did not get a photo of this dish either...I should not be in charge of Thanksgiving photos next year. It's not particularly easy to mash in one hand and photograph with the other.

Anyway, these were a hit even with the dairy eaters at the table. Creamy, fluffy, mashed potatoes (trust me...they were ;)) without a drop of butter or cow's milk. 

Traditional Mashed Potatoes 

4 lbs Yukon gold potatoes
Dash of sea salt (or to taste)
Dash of ground pepper (or to taste) 
2 tbsp chicken bouillon (yeast free)
1/2 can (15 oz) light coconut milk

Method

Wash, peel, and cut potatoes into 1 inch cubes.  We removed all the skin for the kiddos but you can leave some of the skin on if you prefer. 

Place in a steamer and steam for about 40 minutes or until tender.   

In a large bowl or Kitchen Aid, mash the potatoes to your liking. Add salt, pepper, chicken bouillon, and coconut milk.  Mash together until smooth.

Yum! 

There were plenty of these leftover which can be used in all sorts of dishes like Shepard's pie,  potato soup, potato pancakes. Or, cold on top of leftover turkey. Yeah, that's what I did... 

Enjoy! ;)  

-AEB

Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper

Method:

In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  

-AEB

Baked Ham

I've been writing the recipe blogs for our Thanksgiving Feast and I'm a bit tired. And this one is really simple. Like silly simple. It's ham. An 8lb bone-in ham.

Baked Ham

1 8lbs ham, nitrite/antibiotic/hormone free

Method:

Bake at 325° (high altitude, 350° otherwise) covered on the bottom rack for 2 hours (or 15 min for every pound).

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We decided to not glaze this ham as we had so many other items with our feast so, that's it ;)

Enjoy ;)

-AEB

Krista & Justin's Green Bean Casserole

My sister makes the best green bean casserole. I know someone always knows someone that makes the best green bean casserole but she really does. And it just so happens to be gluten and dairy free. And perfectly delicious.

Unfortunately I don't have great pictures this time around because well, it was Thanksgiving, and I got excited. And hungry...

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Krista & Justin's Green Bean Casserole

For the Green Beans & Mushroom soup

6-8 cups diced portabella mushrooms
1 onions, chopped
3 bags of small fresh green beans (you can use frozen as well)
2 tbls Earth Balance Spread (soy free)
1 cup chicken broth (organic, yeast free) 
1 cup coconut coffee creamer (So Delicious brand) 
1 tsp corn starch
1/2 cup brown rice flour
1 tsp nutmeg
1 tsp sea salt
1 tsp ground pepper
1 tsp dried parsley
1/4 cup water

Method:   

In a large pot, sauté the mushrooms and onion with the Earth Balance spread. Add in the seasoning and give it a stir. Add the chicken broth and coconut creamer and bring to a boil. Boil for about 15 minutes. 

Add the corn starch, brown rice into about 1/4 cup of water and whisk until well blended (this is your thickening agent).

Add the thickening agent to the the broth and give it a stir. 

Meanwhile, boil the green beans for about 3 minutes and then rinse in cold water. 

Set items a side while you prepare the onions.  

For the onion topping

1 onion, thinly sliced
1 egg, organic cage-free
1 1/2 cups brown rice flour
1 tbls Cajun seasoning (Old Bay) 

Method

Preheat the oven to 400° 

Whisk up the egg and coat the onions in it. In a low dish combine the rice flour and cajun seasoning. Coat the onions with the mixture and spread into a large pan. 

Bake for about 20 minutes or until brown, flipping the onions a couple of times in between to prevent burning. 

For the casserole  

Layer the mushroom soup and green beans in a large casserole dish and top with the onions. Bake for about an hour uncovered. If the onions are crisping too much, cover with foil. 

Enjoy (as an excellent side dish to your next Thanksgiving meal;))

-AEB

Baked Whole Turkey

What other time of the year than Thanksgiving do people bake a whole turkey? 

I'll get right on with this one. 

Baked Whole Turkey

1 large (our was 14 lbs)
Compound 'Butter' 
1 onion (quartered)
1 apple (quartered) 
3 bay leaves
1 cup organic apple cider

Method

Preheat oven to 325˚(we were at high altitude, 350° otherwise).  Place oven rack on lowest level in oven.

Remove the giblets from the main cavity and neck cavity.  Discard the liver (or save for feasting later if you so desire) and save the rest for gravy.  Pat the turkey dry with paper towels, place in roasting pan with the rack let sit at room temperature for 2 hours. Discard any liquid at the bottom of the roasting pan. Wash and dry the roasting pan and rack.   

Place the turkey back in the rack, breast side up.

Rub 1 tbls of the Compound 'Butter' in the main cavity.  Then place the onion, apple and bay leaves in the main cavity.  Rub the remaining 'butter' on the inside and outside of the turkey skin.  Secure the legs under the flap of the tail skin or tie them together.  Bend the wingtips back behind the turkey, securing any loose neck skin underneath the wingtips.  

Pour in the cider and cover with foil.  Roast for 1 hour.  Then remove the foil and roast another 2-3 hours.  If the top is beginning to brown a bit then leave the foil on. 

Baste every 30 minutes and rotate the turkey 90° each time to ensure even cooking time.  When the thickest part of the thigh reaches 165˚F, remove and drain the main cavity into the pan.  

Place on a cutting board and cover with foil for about 20 minutes (if it's going to be longer for the other food to be ready then cover with the foil and then a towel).   

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Slice and serve!

Enjoy (with the rest of the Thanksgiving Feast;))

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

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Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB

Sarah's Baked Deviled Eggs

This is an excellent way to make 'hard' eggs especially if you are making a lot of them and it creates a perfect creamy yolk.  

If you're looking for an easy boiled version, you can find that here.

This recipe feeds a lot so use your judgment on the ingredients if you need to downsize. But we needed a lot as it was Thanksgiving. ;)

Sarah's Baked Deviled Eggs

18 eggs  
6 tbls soy free mayonnaise (we used Spectrum)  
1 tbls yellow mustard
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp sea salt    
1 tbls + 2 tsp apple cider vinegar
1/4 tsp white ground pepper
Dash of paprika (plus some to sprinkle the topping 

Method

For the Baked eggs

Preheat oven to 325˚F (this was for high aaltitude, 350° otherwise)

Put about a tablespoon of water in each individual muffin tin to prevent browning on the eggs. Place the eggs in a muffin tray so they do not move around, pop in the oven for about 25-30 minutes and remove.  Crack the eggs slightly (this is KEY) and place in cold water for at least 10 minutes or put in the refrigerator to cool. 

And for the 'Deviled'

Once the eggs are peeled, cut a thin slice off the top and bottom of the egg to assist the eggs in standing.  Put the trimmings into the food processor.  Now slice the eggs in half, the short way.  This allows you to fit more eggs on a plate and they will also sit easier.  If any eggs are messed up or tear beyond repair throw those into the food processor as well. Spoon out the yolks.  Put the yolks in the food processor and the whites on a plate.  Place the remaining ingredients in food processor and pulse together until smooth.  Add more of any of the ingredients to taste.   

Spoon yolk mixture into a plastic storage bag (or piping bag) and pipe into the egg whites.  Alternatively you can spoon them in.

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Sprinkle lightly with paprika on top. Store in the fridge until you are ready to serve. And... have one to taste first... you know, to make sure there's no poison in it before feeding your guests... delicious. 

Enjoy & Happy Thanksgiving! ;)  

-AEB

The Savory Waffle

Who other than the amazing Juli Bauer to inspire this recipe? If you haven't pursued her site, PaleOMG, I would suggest you do so. Like now. But then come back here ;)

This waffle made for a great dinner. Savory really is the best way to describe it.

Here is the original recipe by Juli, Savory Waffles with Mushroom Gravy. I adapted it slightly and did not do the mushroom gravy though it looks divine.

The Savory Waffle

4 eggs, organic/cage-free
3 tbls coconut milk (from the can, I used Light)
2 tbls coconut flour
2 tbls grapeseed oil
Dash of garlic powder
Dash of rosemary (could use fresh, I used dried)
Dash of chive (could use fresh, I used dried)
Pinch of sea salt
Pinch of pepper
1/4 tsp baking soda

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large bowl, whisk together all ingredients until a smooth batter forms (or use a food processor).

Pour into the waffle iron and let it do its thing for a couple of minutes ;)

Yields ~ 4 small waffles 

So many options for this waffle.  With gravy, sandwhich it with some meat, maple syrup...

But I decided to top mine with some organic, unsweetened apple butter and pair it with plain steamed sweet potatoes and spinach.

I took my time eating this meal...

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Thanks for another great recipe idea @PaleOMG!

Enjoy ;) 

-AEB

Wholesome Chicken Soup

While I have been wanting to make some homemade chicken soup, this one was premeditated in preparation for recovering from surgery this week. 

Back in my gluten and dairy eating days, I made a fantastic homemade chicken dumpling soup (all from scratch). So, I climbed on my counter, dug through my cabinet for my old recipe book and found my chicken scratch (no pun intended) of a recipe. This was adapted from that.

Despite the multiple steps, this soup really is quite easy to make, though expect it to take about an hour to prepare. 

Homemade Wholesome Chicken Soup

1 large chicken breast (or 2 medium sized), diced
1 yellow onion, diced
3-4 tbls extra virgin olive oil
1 carrot, diced
1 celery stalk, diced (keep the leaves if it has some!)
2 cups chicken broth (organic/cage-free, yeast-free)
3 1/2 cups water
1 parsnip, peeled and chopped
1 red potato, peeled and chopped
2 zucchinis, peeled and chopped and/or shredded
Dash of ground pepper
Dash of garlic powder
Punch of sea salt

Method:

Steam the potato and parsnip for about 12 minutes or until tender. Set aside. (You can use this time to chop all your veggies and the chicken).

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In a large pot, heat two tablespoons of olive oil on low-medium heat. Add in the onion and saute until they are just about translucent. Pour a couple more tablespoons of olive oil in and add in the chicken, cook partially (still a bit pink in the middle) then add in the celery and carrots. Saute for about 5 minutes.

Mash the potato and parsnip together with 1/2 cup of water. Set aside.

Potato & parsnip mash

Potato & parsnip mash

Add the broth and water to the saute with the salt, pepper and garlic and bring to boil. Cover and simmer for about 12 minutes (stir occasionally).

Add in the zucchini and potato/parsnip mash. Give it a good stir and bring to a slow boil. Boil for about 5 more minutes.

And viola!

chicken soup.jpeg

Yields ~ 8 cups (2 quarts)

I will definitely be making this one again... Consider adding other spices such as sage, turmeric, cayenne pepper etc. Mmm... yum!

Enjoy (with some Plain & Simple Oat Bread... ;) )

-AEB

Baked Rosemary Chicken, Apples, and Fingerlings

This dish was dreamed up when I decided to cook my sister and her husband dinner on short notice. Hm... what to make that is relatively easy and relatively fast? And something that is staying true to 'fall' as it was Halloween night.

Baked Rosemary Chicken, Apples, and Fingerlings

For the chicken legs

3 chicken legs (organic, cage-free)
1.5 tbls extra virgin olive oil
Dash of ground pepper
Dash of garlic powder
Pinch of rosemary (you could use fresh, I used dried)

For the Apple Fingerling Bake

1.5 organic apples, (I used Honeycrisp), chopped
1 package/~ 2 cups mushrooms (I used Babybella), sliced
~10 fingerling potatoes, mixed variety, chopped
1-2 tbls extra virgin olive oil
Dash of rosemary
Pinch of sea salt
1/4 cup Chardonnay of your choice

Method:

These just so happened to both take the same amount of time in the oven, at the same temperature. Love it when that happens.

For the chicken legs

Slather each chicken leg with some of the olive oil oil and rub in the seasoning.

Bake at 400° covered for 35 minutes. At 35 minutes, uncover and bake for about another 18 minutes or until the chicken is done throughout.

For the Apple Fingerling Bake

Toss all of the items with olive oil, add in the rosemary and salt and pour the Chardonnay over-top.

Bake at 400° covered in a casserole dish for 35 minutes. At 35 minutes, uncover, drain about 3/4 of the liquid out and bake for about another 18 minutes (it will be done when the chicken is done).

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Serves ~ 3 (with some Apple Fingerling Bake leftover)

Enjoy (with some of that Chardonnay ;))

-AEB

Veggie Pumpkin Pie

This dish has so much awesomeness to it that I really had no idea what to call it.  I originally got the idea from Mesa de Vida but I made so many adjustments that the name 'Creamy Pumpkin Lasagna' really wasn't fitting, although it is creamy :)

So, instead of calling it 'Pure Awesomeness,' I decided on 'Veggie Pumpkin Pie.'

Veggie Pumpkin Pie

2 zucchinis, peeled and thinly sliced lengthwise
2 tbls unrefined coconut oil
1 medium yellow onion, diced
1 carrot, shredded
1 handful/package of mushrooms (I used baby-bella), thinly sliced
1/2 tsp ground sage
1 tsp garlic powder
Heavy dash of ground pepper
Pinch of thyme
Dash of sea salt
1 handful of kale, chopped
1 tbls arrowroot powder
1/2 chicken broth (organic, cage-free)
1/2 can pureed pumpkin (about 1 cup)
1/4 cup light coconut milk (from a can)
1 cup Macadamia Nut 'Cheese'

Method:

In a medium size pot, bowl the strips of zucchini for about 4 minutes, strain and set aside.

Heat the coconut oil on low-medium in a large skillet. Add in the onions, mushrooms, carrots, seasonings and saute until the veggies are tender (onions should be nearly translucent).

Add in the kale, chicken broth and arrowroot powder and saute until kale begins to soften. Bring to a slow simmer.

Next, add the pumpkin and coconut milk. Continue to simmer with a cover on for about 5 minutes.

Mix the cheese into the veggie concoction (alternatively, you can leave out and add in as layers in the pie dish).

To make the pie:

Place half of the zucchini noodles on the bottom of a pie dish. Top with half of the veggie concoction and top that with the rest of the zucchini noodles. Top off with the rest of the veggies and smooth out the mixture.

Bake at 375° for about 10 minutes or until the top begins to harden.

Serves ~ 4

veggie pie.jpeg

The pumpkin was extremely subtle and actually provided a 'creaminess' more than flavor; which went brilliantly with the macadamia nut.

Ingredients will be on my next shopping list, definitely a make-again. 

Enjoy ;)

-AEB

Acorn Squash and Broccoli Soup

This recipe was a direct result of buying entirely too many groceries for myself this past weekend. So, I am bound and determined to not let anything go to waste. But how am I going to use up and eat a massive amount of veggies? Hm... soup. 

This soup was lovely. I wasn't sure if the acorn squash and broccoli would actually go together but they do ;) 

Acorn Squash and Broccoli Soup

1 acorn squash
2 heads broccoli, chopped/stalks removed
1 leek, thinly sliced
1 sweet onion, diced
Large handful of spinach
2 tbls coconut oil
Dash of ground pepper
Heavy dash of garlic powder
Pinch of turmeric
Dash of cinnamon
2 1/2 cups vegetable stock (organic/non-GMO like Imagine)
1/2 cup light coconut milk (canned)

Method:

Cut the acorn squash in half lengthwise, remove the seeds and bake face-down at 400° for 45-60 min depending on the size of the squash. Once the squash is done, allow to cool a bit while you prepare the rest of the ingredients.

Steam the broccoli for about 12 minutes. Meanwhile, heat a pan on medium with the coconut oil and saute the leeks, onions and spinach with the spices. 

Remove the flesh of the acorn squash and add to large pot with the chicken stalk and coconut milk. Add in the saute and broccoli and bring to a boil. Cover, reduce the heat and simmer for about 10 minutes. 

Using a Kitchen Aid, blend the mixture together until it's your desired consistency (alternatively, you can use a food processor if you want it to be pureed).

Ah... and there we have it, lovely Acorn Squash and Broccoli Soup.

Serves 2-4 

acorn squash soup.jpeg

Enjoy ;)

-AEB

Chicken Meatloaf

I was craving a chicken meatloaf for about a week straight. I have no idea why. In fact, I don't even think I've ever actually had a chicken meatloaf before. Beef, bison, venison, yes but not chicken.

Well, whatever the reason for the craving, it hit the spot. A nice warm meal to eat while watching one of my many fall season night-time guilty pleasures, 'Revenge.'

Chicken Meatloaf

(Note: This makes a small loaf enough for about two people)

1lbs ground chicken, organic/hormone free
1 egg, cage-free/ organic
2 tbls ground flax-seed
2 garlic cloves, minced
1 small sweet yellow onion, minced
1 carrot, shredded and minced
1 kale leaf, shredded and minced
Pinch of sage
Pinch of thyme
Pinch of pepper
Dash of garlic powder
Dash of cumin

chicken meatloaf.jpeg

Method:

Plop everything in a large mixing bowl and mix together thoroughly. I suggest using your hands. It will be cold but it's the best way :) 

Place in a bread loaf pan or form a loaf and place in a casserole dish. Bake at 375° ~35-40 minutes or until the chicken is cooked throughout. 

Serves ~2

You could use less flax-seed. I put enough in for about 2 pounds of meat because I was on auto-pilot. It wasn't bad, though probably not necessary.

Wholesome, nutrient-dense, and delicious!

Enjoy ;)

-AEB

Cucumber Watermelon Summer Salad

Don't you just love summer produce? Me too.

Cucumber Watermelon Summer Salad

1 chopped watermelon

2 diced cucumbers

2 kale leafs, chopped (stem removed)

1 scallion, minced

5 mint leaves, minced

Juice from one small lemon 

Method:

Combine everything, top with the lemon, consume ;)

watermelon cucumber salad.jpeg

Great appetizer! Love, love, love.

Enjoy ;)

-AEB

Hearty Meat Pie

A spin on shepherds pie or just some epic meat pie, I wasn't sure what to call this dish but it was indeed hearty.

This could be made with any choice of ground meat and could actually also be made vegetarian. 

Hearty Meat Pie

For the meat:

1 lbs ground grass-fed bison
1/2 yellow onion, diced
1 scallion, minced
1/4 cup fresh parsley, chopped
1 1/2 cup fresh kale, chopped
1 zucchini, diced
1 carrot, diced
1 parsnip, diced
~1 tbls garlic powder
Dash of sage powder
Dash of sea salt
Heavy dash of ground thyme
Heavy dash of ground pepper

For the sweet potatoes:

4 small sweet potatoes (Recommendation: Increase this to 8 small sweet potatoes or 4 large)
1 ripe plantain, mashed (yellow peel, not green)
1/2 cup light coconut milk (from the can not carton) 
Dash of nutmeg

Pinch of sea salt

Method:

Dice, dice, chop, and mince! The majority of the time spent prepping this dish is all the chopping, other than that is it quite simple.

Bare with me here...

Peal and thinly (~1/4" thick) slice up the sweet potatoes. Steam for about 15 minutes. 

Meanwhile, begin browning the meat on medium (no need for oil), add in the seasonings and then the onion and scallion. 

When the sweet potatoes are good and soft, add them to your kitchen aid bowl (or hand held bowl) and add in the plantain (mashed). Add 1/4 cup of the coconut milk in and blend on low. 

With the water in the pot still boiling, add the carrot, parsnip and zucchini to the steamer portion and steam for about 10 minutes.

Moving back over to the meat, add in the parsley and kale and cover. 

Finish off the sweet potatoes by adding in the nutmeg and the rest of the coconut milk. Blend on low, then medium, then high to whip. 

Add the parsnips, carrot, and zucchini to the meat mixture.

In a casserole dish, spread 1/4 of the sweet potatoes on the bottom of the dish. Add the meat and veggie mixture and then top off with the rest of the sweet potatoes. 

Bake at 325° for about 25 minutes.

The plantain added an interesting texture and flavor to the potatoes and I did like it but it caused them to harden a bit so I would add quite a bit more sweet potatoes next time to get the 'fluffiness.'  

 Hearty, wholesome and a great dish for fall...

Enjoy ;)

-AEB

Carrot Gazpacho

I simply love researching and thinking for hours about the flavors, consistency and textures of ingredients to make a perfect recipe. If you have been reading my blog, you know that I rarely do come up with the perfect recipe. Sometimes close. Sometimes way off.

This time was quite close to perfect. Though, knowing myself, I'm sure I will make it slightly different next time. I usually have too much fun experimenting to do the same recipe twice ;)

Carrot Gazpacho

4 large carrots, peeled and chopped
1 radish, peeled and sliced
1 tbl shallot
2 tbls extra virgin olive oil
2 tbls apple cider vinegar
3/4 cup water
8 mint leaves (stems removed)

 

Method:

As with most recipes involving a food processor, there really isn't a method. But here is what I did: pulse the carrots, radish, shallot and olive oil. Then add in the apple cider, water and mint and blend all ingredients until well combined.

Serves 2-4 people.

This will keep well in the refrigerator for about 72 hours.

Enjoy ;)

-AEB