Tag Archives: carrot

Sunshine Bliss Balls- Carrot Ginger and Turmeric

These bliss balls are full of golden ingredients that make me feel warm like sunshine.

They are not just colourful and delicious but possess some healthy virtues as well.

Ginger is a warming digestive tonic and circulatory tonic.

Turmeric is great as an anti inflammatory.

Carrot is loaded with beta carotene for healthy immune systems.

Cinnamon is a warming digestive spice and is great for maintaining blood sugar.

Dates are fibrous and add sweetness.

Cashews provide the protein, antioxidants and magnesium, iron, zinc and phosphorous for many different biochemical functions in our nervous system and musculoskeletal system.


1 medium carrot grated

¼ cup dates

½ cup cashews

1 cm cube of ginger root grated

½ tsp turmeric powder

1 tsp cinnamon powder

1 tbs dried ginger pieces chopped



Add the ingredients to a food processor and blitz until the ingredients are fine enough to come together.

If the mixture is too moist, add a little dessicated coconut.

Take teaspoonfuls of the mixture and roll into balls.

Store in the fridge or freezer for a day or two.


carrot and coriander soupOne of my favourite herbs is coriander. I love its fresh smell and taste.

It goes really well with carrots and ginger so on a winter day these ingredients are calling to make soup.



2 large Carrots

1 onion

1 bunch of fresh coriander

1 piece of fresh  ginger 2x2cm

1 stock cube

Olive oil for frying off the onion

2 cups of water


Chop the carrots and onions.

Finely chop the ginger and most of the coriander (except garnish)

Heat  a saucepan .Add some oil and fry off the onion and ginger.

Add the carrots, water and stock  cube and bring to the boil.

Turn to simmer and Cook until carrot is tender and add the chopped coriander.

Cook a further minutes.

Remove from the heat and use a stick blender to process to a chunky soup.

Serve in bowls and garnish with fresh coriander.


carrot and coriander soup

Vegetable Soup


Vegetable soupVegetable Soup



3 celery sticks

2 Carrots

¼ cup yellow split peas

Garlic 2 cloves

2 cups water

1 cube vegetable stock

1 tbs Olive oil

1 tsp ginger powder.


Chop your carrot, onion, celery and garlic.

_AAA0554Add the olive oil to a saucepan and sauté the onion for a few minutes.

Add the garlic for a minute and then the vegetables.

Add your water, split peas, stock and ginger spice and cover until you reach a boil.

Lower the heat to simmer and cook for 45 minutes or until split peas are cooked.


Veggie Fritters

Veggie FrittersOne of my all time, quick fix savoury snacks.

These yummy fritters can be a great way to add protein in for lunch with a salad or an afternoon tea snack or even for a veggie burger.


1 carrot

2 zucchini

1 Corn on the cob (kernals)

2 Eggs

3 tbs cornflour

Salt and pepper

Coriander (dried)

Cumin (dried and ground)

Olive oil


Grate the zucchini and carrot.

Remove the corn kernels from the cob.

Combine the egg, cornflour and seasonings in a bowl.

Add in the vegetables and mix well.

Heat a fry pan on high.

Add a little olive oil to shallow fry.

Take heaped tablespoonfuls of veggie mix and drop them into the pan. Let them cook until slightly browned then flip and brown on the other side. (Few minutes each side.)Remove and drain on paper towel.


Repeat until you use up all the mix. Drop the heat to medium /low if they are browning too quickly.


_AAA0480My son eating the subject of this blog before I could finish photographing it!

Orange and Carrot Quinoa Salad

Orange & Carrot Quinoa SaladI love the concept and practice of eating colour. Each colour has certain nutritional attributes and health benefits. Our featured colour, orange has plenty of vitamin C and beta carotene which are both vital for strong immunity and good skin to name a few.

Why not keep colour in mind, next time you are choosing something to eat? See what you are drawn to, it might be something that your body needs more of.

This salad is a nice way to keep some fibre as well as vitamin C, beta carotene, essential fatty acids and protein in your day. It can be used as an accompaniment to another protein or eaten on it’s own.



1 cup Quinoa

2 Carrots

1 1/2 Oranges

3 tbs Sunflower seeds

1 tsp Cumin powder

1 tsp Agave nectar

1 tsp Sea salt to taste

4 tbs Coriander leaves

2 tbs Olive oil


Put the quinoa in 2 cups of water in a saucepan and bring to a boil. Turn down to low to simmer until liquid is absorbed.

Meanwhile, grate the carrot and put aside in a bowl.

Scrape the outer peel of the orange to make the zest and then juice the orange.

Add the zest and juice to the bowl.

Add the cooked quinoa to the carrot mix and combine.  Set aside to cool slightly and absorb the juices.

In a separate bowl, Pour in the agave, cumin, sea salt and olive oil and whisk until combined.

Pour the dressing over the quinoa salad and sprinkle with coriander leaves and sunflower seeds.

Toss and serve.