Carrot-Turmeric Soup with Carrot Top ‘Pesto’

No matter the season, carrot soup is comforting and is especially savoury with this no-fuss carrot top ‘pesto’. The next time you get carrots with its leaves intact, consider using them. Carrot top leaves are similar to parsley in taste with a hint of carrot flavour. 

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Carrot-Turmeric Soup with Carrot Top Pesto

Prep Time: 20 minutes               Cook Time: 45 minutes

Yields: 4 small bowls / 2 lrg       Author: Milk and Marigolds

Soup Ingredients:
4 large carrots, diced
2 celery stalks, diced
2 leeks, diced
1 large potato (120g or 10oz), diced
1 garlic clove, minced
2 tbsp extra virgin olive oil
2 tsp Kosher salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
A few generous turns of black pepper
1 900ml carton unsalted chicken or veg broth
1 to 1.5 cups of water depending on preferred consistency

Carrot Top Pesto: (Yields 1/2 cup)
1/2 cup packed carrot top leaves off stems  (or parsley)
1/2 packed cup fresh basil
7 tbsp of extra virgin olive oil
1/2 small garlic clove (microplaned or grated very finely)
1 tbsp fresh lemon juice
1/4 tsp plus a pinch of salt
a few turns of black pepper

Suggested Garnish:
fresh basil
carrot top leaves
sautéed leeks
sautéed carrots
chili flakes
extra virgin olive oil 

Instructions:

1.Start by preparing the soup. Make the pesto once the soup is cooking. Wash, peel, prepare and dice your vegetables.

2.Add 2 tbsp of extra virgin olive oil to a medium- large sized pot at medium heat. Add the leeks once the oil is warmed and start to sauté them. Cook for about 5 minutes, stir. Remove a small sautéed amount of the leeks as garnish for later.

3.Then add the diced celery to the pot. Continue to stir. After a few minutes, add the remaining vegetables and the garlic. Sauté for a few more minutes while taking care that the garlic doesn’t brown or burn. 

4.Next, add in your spices and seasonings (salt, pepper, ground cumin and turmeric) and stir for a minute or so. Follow by adding the broth and water and cover the pot. Bring to a light boil and then lower the heat to a simmer on low-medium heat. Simmer for about 45 minutes. Be sure to stir occasionally. Follow by pureeing the soup. Keep in mind that the pesto will add some extra salt and seasoning to the soup once added/served.

5.In the meantime, prepare the carrot top pesto. If you don’t have carrot tops available then parsley makes for a good replacement. You can certainly do this step by hand or by using a food processor. Roughly mince the carrot top leaves and fresh basil (reserve some whole leaves for garish). 

6. Combine the minced greens with the fresh lemon juice, finely grated garlic, salt and pepper and then slowly whisk in the olive oil. Drizzle on top of the soup when ready to serve.

Copyright 2015 © Milk & Marigolds

Salmon Ceviche Sushi Bowl with San J Tamari

Whether you like it raw, well done or something in-between, this recipe is adaptable to your personal taste. Simply add or edit the toppings to make yourself the perfect bowl. I have included a recipe for sushi rice and for salmon ceviche but feel free to grill it, bake it, eat it as is or use a protein alternative.

Ceviche is a prepared combination of citrus, salt and chillies. I also like to add a little San J Tamari. These ingredients are used to cure and ‘cook’ the raw fish without using any heat. The longer you let the fish sit in this acidic dressing, the more cooked it will become. Just let the refrigerator and acid do all the work.

I recommend using frozen salmon and a glass bowl or glass Tupperware to cure the fish in. Avoid using metal bowls as it may leave a metallic taste.

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

Salmon Ceviche Sushi Bowl

Prep Time: 40 minutes       Waiting Time: 2 + hours/overnight (depending on preference)    Author: Milk & Marigolds    Serves: 2 large (easily scalable)

Rice:
1 cup sushi rice
1 1/2 cups water
2 tbsp rice vinegar
1 tbsp white granulated sugar
1/4 tsp kosher salt (use half if using table salt)

(Optional) Ceviche:
400 g (short of 1 pound) frozen salmon (deboned & skin removed), cut into 1/2 inch cubes
1/4 cup lime juice (2 -3 limes)
1/4 cup lemon juice (about 1 -2 lemons)
zest from one lime
1/2 teaspoon San J Tamari
1/2 tsp kosher salt
1/2 small red onion, very thinly sliced
sprinkle of cayenne

Bowl Ingredients: 
1 avocado, sliced
2 baby cucumbers, sliced based on preference
3/4 cup frozen edamame, steamed
1 carrot, grated
2 radishes, thinly sliced 
1 sheet of roasted seaweed (Nori)
1 tsp roasted sesame seeds
pickled ginger 
San J Tamari (g-free soy sauce) for dipping

Spicy Mayo:
3 tbsp mayo
Sriracha (amount depends on preference. I used 1/2 tbsp)

Equipment:
measuring cup
A large glass bowl or a large glass Tupperware container 
mandolin or a sharp knife
cutting board
fine grater/zester or microplane
fine-mesh strainer for rinsing rice
measuring cup
wooden spoon 
whisk

Instructions:

* * *If you plan to cook your fish or use another protein altogether, then skip steps 1-3 and prepare the rice first * * *

1.Begin by preparing the ceviche. Take your fish out of the freezer and allow it to defrost. If you like your fish medium/rare, then I recommend leaving the fish in the acid bath for about 2 hours. Prefer it well done? Then allow the fish to ‘cook’ in the refrigerator overnight.

2. Into a glass tupperware or glass bowl, zest one lime. Then juice your lemon and limes, San J Tamari, add the salt, cayenne and the thinly-sliced red onion. Mix the ingredients well.

3. Cut the salmon into 1/2 inch (or smaller) cubes. The smaller the cubes, the faster the salmon will cure. Add the salmon into the acid bath and combine. Try to cover all of the fish with the acidic liquid. Cover and place the ceviche in the refrigerator for 1 hour and then mix well again. In the meantime, prepare the rice.

4. Prepare the rice by first rinsing it if time allows. Rinse the rice with cold water and then allow it to drain for 30 minutes before cooking. While the rice is cooking (follow manufacturer’s instructions), whisk the rice vinegar, salt and sugar together and pour it over the rice once it has cooled down a bit. Gently fold the rice with a large wooden spoon a few times to evenly distribute the vinegar mixture. The rice can be covered with a clean kitchen cloth and kept on the counter until you are ready to serve it.

5. While waiting for the rice to cool to room temperature, prepare your bowl toppings. Cook the edamame for a few minutes (I usually steam it for 3-4 minutes in the microwave). Grate the carrot, cut up the seaweed sheets (Nori) into small bite-sized pieces, and prepare your spicy mayo. All these ingredients can be prepared ahead of time and stored in the fridge until you are ready to eat. I recommend waiting to slice the cucumber and avocado until you are ready to serve the meal.

6. Once your ceviche or alternative protein is ready, arrange all desired ingredients on top of the rice. Discard any of the left over ‘acid’ liquid. Garnish the toppings with sesame seeds and enjoy!

Milk & Marigolds © Copyright 2015

Coconut-Mango Chia Pudding with Ginger

This delicious chia pudding is perfect for breakfast, as a snack or dessert. When thinking about meal prepping for the week, I like to keep this recipe in regular rotation because it is quick and easy to prepare and nutrient-rich. Chia is high in fibre, omega-3 fatty acids and is a plant protein.

As a child, the only chia I knew of, was the ceramic “cha-cha-cha-chia” pig who lived on top of our fridge who sprouted chia “hair”. If you grew up in the 80’s, the chia pet might ring a bell. But today chia is widely available throughout the world and apart of a healthy diet.

***Below you will find two of my recipes. The first is lighter and the second is richer/ creamier. Both are delicious but the second recipe is my favourite***

Prep Time: 15 minutes           Resting Time: overnight in the fridge for best results.
Author: Milk & Marigolds      Serves: 4 large servings (easily scaleable)

Ingredients(Lighter Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
1 large can of full-fat coconut milk
1 cup almond milk (unsweetened)
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Garnish Suggestions:
shredded coconut
fresh or frozen mango
1/4 cup shaved ginger

Ingredients(Creamier/Richer Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
2 large cans of full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Equipment:
blender or masher
2 medium-sized bowls
whisk
funnel (optional)
jars or glasses for serving

Instructions:
1. Begin by blending or mashing 2 cups of the mango until smooth. Add a couple tablespoons of water if needed to help it along. Reserve the remaining mango for topping/garnish. Pour the blended mango in one of the medium-sized bowls.

2. In the other medium-sized bowl, mix together all the ingredients but the mango. Whisk until well distributed and then pour half of the mixture into the bowl with the mango. Whisk contents.

3. Use a funnel or carefully spoon the coconut and the mango chias into jars or glasses. Create as many layers as you wish. Cover servings and refrigerate for several hours or for best results, overnight.

4. Top with garnishes and enjoy!

Copyright 2015 © Milk & Marigolds

Skinny Sumo Salad

Looking to step up your salad game? We have got you covered with this Skinny Sumo Salad.

Did you know that the Sumo is not an orange?
Although the Sumo’s appearance is gnarly, beyond the peel it is the sweetest and brightest citrus around. These gems are only available for a few months of the year from January to April and while they are more costly than the average citrus, Sumo Citrus is an absolute treat.

If Sumos are out of season or not within your budget, a combination of grapefruit and oranges will also pair lovely with these ingredients.

Sumo Citrus

Skinny Sumo Salad