Roasted Rainbow Carrots with Coconut Curry Beet Sauce {Recipe ReDux}

Who doesn’t love leftovers? Cook once, eat twice…or three, or four times.

Instead of just reheating the leftovers, though — c’mon, you know that gets boring — why not repurpose them into a completely new and delicious dish?

That’s what we were tasked with doing for this month’s Recipe ReDux:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

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A few weeks ago I made this delicious {vegan} Coconut Curry Beet and Butternut Squash Soup, and I packaged the leftover soup into individual containers and then stuck the containers in my freezer for future soup-eating occasions.

Now, the soup was delicious, don’t get me wrong, but after eating it for a week straight, I was completely beet souped out. And I still had a couple containers left.

What’s a girl to do??

(#firstworldproblems)

roasted_carrots_beet_sauce

MAKE IT INTO A SAUCE! And drizzle that sauce onto the most perfectly-roasted rainbow carrots.

Did you know that carrots started off as PURPLE — not orange? Some think that orange carrots were first bred in the Netherlands to honor King William of Orange, but whatever the real story, the orange color has seemingly stuck since that time.

I like all carrots, but rainbow carrots are just so gorgeous! And the different colors mean that they have a variety of nutrients — beta-carotene (vitamin A) in the orange carrots, anthocyanins (powerful antioxidants) in the purple carrots and Xanthophykks and lutein (linked with cancer prevention and eye health) in the yellow carrots.

Roasting them brings out their natural sweetness and earthiness. I could eat them straight out of the oven (with a little sea salt), but the addition of this beet sauce completely elevates them and will totally impress your dinner guests.

roasted_carrots

Roasted Rainbow Carrots with Coconut Curry Beet Sauce

Serve this delicious veggie dish with grilled chicken or steak — or keep things vegan with marinated/roasted tofu. 

Ingredients:

  • 2 lbs. carrots, preferably organic rainbow carrots
  • 1 Tbsp. coconut oil, melted
  • 3/4 cup leftover Coconut Curry Beet and Butternut Squash Soup
  • 1 Tbsp. lime zest (from organic limes)
  • 1/2 cup toasted pecan pieces
  • 1/4 tsp. smoked sea salt (regular, non-smoked sea salt would also work)

Directions:

  1. Preheat oven to 425 degrees. Wash/scrub carrots and cut the ends off. Lay carrots on a baking sheet and drizzle with melted coconut oil. Toss the carrots a few times to evenly coat them with oil.
  2. Roast carrots for 30-40 minutes, or until tender. Transfer the carrots to your serving platter.roasted_coconut_carrotsroasted_rainbow_carrots
  3. Using a spoon, drizzle carrots with leftover beet soup, then sprinkle with lime zest and pecans.

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Check out the link below for infinite leftover meal ideas from the members of Recipe ReDux. Enjoy!

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Purple Vegetables: So Hot Right Now

Hope you all enjoyed your Thanksgivings! Thanksgiving is one of our favorite holidays, but it’s not so kind to our waistlines. In fact, according the Calorie Control Council, the average turkey dinner (plus appetizers) clocks in around 4,500 calories — yowza!

Well, the good news is that you can have your fall-themed foods and eat them too. With greens like kale and Swiss chard in season, along with other Cruciferous vegetables (cauliflower, broccoli, Brussels sprouts and cabbage, to name a few) and potatoes galore, fall vegetables can pack a major nutrition punch and can help you get back on track. Who says the holidays have to be entirely gluttonous? Enter, purple vegetables.

purple_potato

Seriously — look at these purple sweet potatoes! Such a gorgeous color!

I’ve been reading Jo Robinson’s book, Eating on the Wild Side: the Missing Link to Optimum Health, wherein she discusses the history of our favorite fruits and vegetables along with the most nutritious varieties found in stores/farmers markets and the best nutrient-sparing ways to prepare them. Through her book, I’ve learned that many of our favorite vegetables started out purple — corn, potatoes, carrots and many others. Most purple vegetables get their color from anthocyanins, a type of polyphenol (antioxidant), that may aid in cancer prevention and improve heart health, among other benefits. Thus, the original [purple] varieties of vegetables were often more nutritious.

It’s safe to say that since reading the book, I’ve been searching for purple or other “odd”- colored vegetables — orange cauliflower, purple kale and of course, purple potatoes. So you can imagine my excitement when I came across purple sweet potatoes at Whole Foods (seriously, it was embarrassing — people were staring). But check these things out (!):

purple_sweet_potato

Purple potatoes are the most gorgeous, jewel-tone shade of purple. While the USDA does not provide nutrition information for this variety, according to Stokes Foods, purple sweet potatoes contain 4 grams fiber per 4 oz (medium-size potato), along with 2 g protein and 20 percent daily value of vitamin C (making them an excellent source of the vitamin). They are so delicious, with a creamy, dense texture, that all you really need to do with them is bake them, add a little grass-fed butter or coconut oil and sprinkle with cinnamon. They would also be wonderful roasted with other vegetables such as cauliflower and carrots, with fresh rosemary.

Another, more common purple vegetable to which I’ve taken a fancy is purple (technically red, but it looks purple to me) cabbage. Purple cabbage is — you guessed it — a source of anthocyanins. It also provides vitamins A, C and K, fiber and potassium, all for minimal calories (less than 25 calories for a cup of shredded red cabbage). Nutritionally, it’s a star. However, many people are turned off by it’s bitterness. So, when preparing cabbage, you may need to give it a little extra lovin.

While raw purple cabbage is delicious when shredded and used in an Asian-style slaw recipe, I prefer cooked cabbage during the colder months. I have a Portuguese friend, Joana, who makes the most delicious purple cabbage by sauteeing it in olive oil with salt, pepper and onions (until it’s soft). While I love this method and use it all the time, I wanted to try something new. Since my answer for how to make vegetables crave-worthy is generally, “roast them,” this seemed like the perfect fit for cabbage.

roasted_cabbage

I washed the purple cabbage and cut it into wedges, drizzled with olive oil and roasted it at 375 for about one hour. Then I cracked fresh pepper over the top, along with Himalayan sea salt. It was ridiculously good. Nicely charred on top and bottom, but warm and soft on the inside. The best part was the bottom leaves, which had essentially been oven-fried in the olive oil that had coated the bottom of the pan. Naturally, I ate them all immediately. Look at that crunchy goodness!

cabbage_leaf

Have you discovered any purple vegetables? Let me know your favorite varieties and preparations in the comment section.

Purple Asparagus: Antioxidant Powerhouse

Chicago’s Green City Market has finally started back up! And with a spring farmers market comes asparagus AKA the only vegetable available in Chicago at this time of year. Lucky for me, I love asparagus. My newest obsession, however, is purple asparagus. With a slightly sweeter taste than regular [green] asparagus, it’s perfect both cooked and raw. Note, purple asparagus sadly turns green when cooked (see pic below), so if you want to keep the color intact, slice it thin and serve it raw in salads. A source of acid, such as vinegar or lemon juice, also helps to boost the purple color. Nutritionally speaking, purple asparagus contains slightly less fiber, more protein and more vitamin C than green asparagus. Check out the comparison below:

Left: purple asparagus, Right: green asparagus

Left: purple asparagus, Right: green asparagus

The purple color is not only pretty — it’s what makes purple asparagus a nutritional powerhouse. Anthocyanin, the flavanoid responsible for purple, red and blue colors in fruits and vegetables, is considered an antioxidant, able to remove free radicals (which can cause negative health effects, from inflammation to cancer). Various research has shown that anthocyanins also have antimicrobial properties and can decrease inflammation, improve blood pressure, improve eyesight and suppress the spread of cancer cells*.

The most important point to note with purple asparagus, however, is that it is delicious. It tastes less bitter than green asparagus and just looks gorgeous as part of a meal. Dietitians and other health professionals will tell you to “eat the rainbow” not only because it will provide a variety of nutrients, but also because we eat with our eyes, and a colorful plate is much more appealing that a monochromatic one.

With leftover salmon and purple asparagus on hand, I cooked up a delicious little meal. After cutting the asparagus on the bias, I sauteed it in coconut oil and minced garlic. This formed the bed underneath my salmon. I then drizzled with Trader Joe’s Balsamic Glaze (amazing stuff, by the way). A nice, light, low-carb lunch!

purple asparagus and balsamic salmon

 

 

*Source: J Biomed Biotechnol. 2004 December 1; 2004(5): 239–240.