Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

October 2, 2014

carrots, with black sesame + ginger.

I made up a new diet plan.

I know there are tons out there - Atkins (do people still do that?), Weight Watchers, low carb, low fat, high-protein, low calorie, Whole30 ... that last one strikes me as really controversial. I understand all of it except for the no legume/soy thing. No peanut butter?!?!? C'mon.

Anyway, my diet is called: the don't be lazy diet. It has 2 rules: Don't be lazy. Cook your own meals as much as possible, and only eat what you cook.

I understand the downfalls of this method - such as if someone ate homemade pizza and fried foods for every meal. And I'm not really being serious about it being a new diet, but I do strongly feel that if everyone took some time ("no time" is not an option) to think about their health, just for a bit, and keep their kitchen stocked with healthy items, and then overcome laziness (major reason I don't always cook), meals could be a whole lot healthier.

Hardest part = cutting the carrots. I swear, everything that follows is merely throwing all those perfect little orange matchsticks into a hot skillet and adding flavor. But the cutting, well that can take some time.

So worth it, though! The natural sweetness of the carrot is majorly highlighted, and the seasonings are simple, but potent - ginger, a little soy sauce, sesame oil, black sesame seeds.

I used these carrots in many different ways - on avocado toast. In burgers. And they're just perfect for wraps and sandwiches.

Carrots with Black Sesame + Ginger
- very slightly adapted from Gwyneth Paltrow's cookbook, It's All Good
- suitable for an elimination or vegan diet
  • 2 Tablespoons olive oil
  • 2 teaspoons finely minced or ground fresh ginger
  • 4 large carrots, washed and cut into matchsticks (no need to peel)
  • salt
  • couple drops sesame oil
  • 1 teaspoon soy sauce
  • 1 Tablespoon black sesame seeds
  • 1/4 teaspoon ground red chili powder, optional for more spice
  1. Heat oil in large skillet over high heat.
  2. Stir in ginger and let cook about 30 seconds, until fragrant.
  3. Add carrots and stir to coat them with the gingery oil. Add red chili powder, if using.
  4. Stir in a big pinch salt and 2 tablespoons water. Cover and cook for about 5 minutes. 
  5. Uncover and let cook until water and natural juices from carrots evaporates and carrots just begin to soften, 4 - 5 minutes.
  6. Turn off heat. Stir in sesame oil, soy sauce, and black sesame seeds. Can be served hot or cold.

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