In the midst of winter, when the cold bites your nose and your immune system urgently needs a boost: turn to carrots and oranges!
Already the colour of these winter staples spreads energy and joy. Orange is a stimulating colour, vibrant, and flamboyant, and best of all: oranges and carrots are packed with vitamin C and A, just what we need right now. For the nutrition value it’s best to eat them raw. The height of winter vitamin freshness is a salad of roughly grated carrots and small pieces of oranges, with a dressing with fresh mint. However there’s so much more to be made with carrots and oranges. Here are two of my favourite C&O recipes:
200 g chickpeas, pre-cooked
100 g carrots
1 orange (organic)
50 g tahini or 4 Tbsp. toasted sesame seeds
½ Tsp. salt
1 Tsp. paprika powder
½ Tsp. ground cumin
1 ½ Tbsp. olive oil
1 Tsp. nigella seeds
Peel carrots, cut in smaller pieces and cook for 10 min. Let them cool off.
Rinse the chickpeas, and wash the orange.
Grate off the zest of half the orange, and press out the juice of the whole fruit.
Mix chickpeas, carrots, tahini and 1 dl of orange juice.
Add 1 Tsp. orange zest, spices and salt.
Drizzle over olive oil and nigella seeds.
150 g carrots
2 Tbsp. dried apricots, cut into small pieces.
1 ½ dl milk
2 Tbsp. cane sugar
¼ Tsp. cinnamon
1 ½ Tsp. orange zest
a tiny pinch of salt
1 Tsp. butter /rapeseed oil
50 g dark chocolate
Grate carrots, cook them together with apricot pieces in the milk until all liquid has disappeared.
Add sugar, cinnamon, orange zest and salt, butter or oil and boil for another 5 minutes.
Spread it out (1/2 cm high) on a parchment paper and let cool off.
In the meantime, melt chocolate in a bain-marie. When melted pour it over the carrot mix and let cool off.
Cut into smaller pieces and enjoy!