Organic Rainbow Carrots and Spinach Salad

Rainbow Carrots and Spinach Salad

It is said, but cannot be proven, that the orange carrot was cultivated in the 17th century by Dutch growers. It is thought that the carrot was cultivated orange as a tribute to William of Orange, who led the the struggle for Dutch independence.

Whatever the origin of the orange carrot, the Long Orange Dutch carrot, first written about in 1721, is the forebear of the orange Horn carrot varieties so abundant at supermarkets today.

History states the first mention of growing carrots was in Iran. Carrots cultivated before 1721 were of different colors, like purple, red, yellow and white. The orange carrot we buy today is crossed from the later two colors, yellow and white.

It is note worthy, the nutritional benefits of rainbow carrots. Four (4) ounces or 1/2 a cup has 157% of the daily value of vitamin-A, 14% of the daily need of vitamin-C, 337 mg of potassium, and 3% of the daily need of calcium, and iron. Four ounces also have about 3 grams of fiber.

Our featured recipe is prepared using wild organic rainbow carrots. It is a simple and delicious salad. Fast and easy to make. Our featured salad, Organic Rainbow Carrots and Spinach Salad will need the following.

Organic Rainbow Carrots and Spinach Salad

2 cups cooked organic rainbow carrots, sliced

3-4 cups baby spinach

1/4 cup Asiago cheese, shredded

Ginger syrup

Olive oil

Caribbean Spiced Rubbed Beef Rib SteakWash and slice carrots, but do not peel. Place into a steamer basket over boiling water and steam, about 5 minutes. Cool and set aside.

Plate spinach on a large salad plate. Top with cooled carrots. Drizzle ginger syrup over vegetables, then drizzle olive oil. Top with cheese.

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We enjoyed the salad with a Caribbean Spiced Rubbed Beef Rib Steak and slices of olive bread.

 

 

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Layered Pumpkin and Cranberry Parfaits

Layered Pumpkin and Cranberry Parfaits

Such a great combinations of flavors that complement each other. There’s pumpkin, cranberries, zest of an orange, and ginger syrup.

Cranberries fight urinary infections, cancer, and heart disease. The little red berries can promote weight loss, as well as emotional well-being. It also boosts and strengthens the immune system.

Pumpkin contains the antioxidants, vitamin C, and E, and several trace minerals. The squash also aides in weight loss and is high fiber content.

Fiber is valuable as it helps to curb appetite and slows down digestion. Pumpkin remains in the stomach for a longer period of time than low-fiber foods, and also slows the absorption of the sugar found in this recipe, therefore not spiking your blood glucose levels.

Now for the featured dessert, and here is what you will need.

The Pumpkin Layer

1 15 oz. can pumpkin puree

8 oz. cream cheese

6 oz. Greek yogurt

⅓ cup ginger syrup

1 tsp. pumpkin pie spice

Whip the cream cheese in an electric mixer for 3 minutes or until creamed. Add pumpkin, yogurt, and mix until well combined and it has a silky smooth mixture. Add the syrup, pumpkin pie spice, and mix in till well incorporated.

Taste and see if it needs more syrup.

Put the pumpkin mixture in a medium bowl, cover and refrigerate.

The Cranberry Layer

2 14 oz. cans whole cranberries

2 tsp. zest of an orange, minced fine

Pour cans of cranberries into a medium sauce pot over low heat. Warm cranberries and add zest, stirring in, and let simmer on low for 2 minutes. Set aside and let cool.

The Whipped Cream Layer

8 oz. heavy cream

½ cup powdered sugar

single dessert glass of Layered Pumpkin and Cranberry Parfaits Place whipping tongs and a medium metal bowl in freezer for about 5 minutes.

Remove bowl and whipping tongs from freezer and pour cream and powdered sugar into the cold bowl and whip with the cold tongs using an electric mixer, until cream is whipped with heavy peeks.

Using 8 ounce glass dessert cups (about 4) layer starting from the bottom spooning in pumpkin, then cream, next is cranberries, ending with another layer of pumpkin.

Top each dessert glass with whipped cream a few fresh cranberries and some almond or pecan bits. Enjoy!

 

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