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Carrot time on ABC Good Gardening

By November 18, 2018November 20th, 2018No Comments

Carrot time on ABC North Coast radio Good Gardening Show with Phil Dudman. Phil brought in (showed off) his carrots with beautiful carrot tops. What do you normally do with your carrot tops? Phil usually puts them in his compost but no more…I made a carrot top pesto, delicious as a dip especially with  raw carrot or through your pasta or served along side grilled fish. But what about the carrots? I topped it off with carrot, cashew and coconut energy balls just another way to use up your crop of carrots. Enjoy!

Carrot, cashew and coconut energy balls

makes 12-14 balls

These are great for a healthy snack, perfect to take to work or popped into your kids lunch box. All you need is a food processor and half hour of your time. Why not get the kids to help especially with making them into balls and rolling in the coconut. These carrot balls  aren’t blitzed to a smooth puree like other energy balls, they are light and have texture with still some crunch.

1 cup raw cashews

1 cup medjool dates, seed removed

2 cups grated carrots

1/2 cup shredded coconut

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

1 teaspoon vanilla extract

shredded coconut for coating

Process the cashews, carrots, coconut, cinnamon, nutmeg, salt and vanilla in a food processor. Add vanilla extract and dates then process again until the mix starts to come together. Remove from food processor and form into 30g size balls. Roll in extra shredded coconut and store in the fridge for up to 4 weeks.

Carrot top pesto

makes 1 cup

2 cups firmly packed carrot tops, washed and dried

small handful flat leaf parsley leaves

1/2 cup raw almonds

2 garlic cloves, peeled and roughly chopped

2 tablespoons lemon juice and zest of lemon

1/2 cup parmesan cheese, grated

pinch salt and freshly ground black pepper

extra virgin olive oil

Place the carrot tops, parsley, almonds and garlic into a a food processor and pulse until well-chopped. Add the lemon juice, zest, cheese and seasoning and pulse for a few seconds. Slowly add the extra virgin olive oil while pulsing, until just mixed and you have a thick pouring consistency. Store in an airtight container in the fridge for up to a week.

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