carrot flowers

May 13, 2014 • Nancy Wolfson-Moche

It will take you less time to make this dish than it takes to sing the National Carrot Day anthem.

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serves 1

INgredients

1 thick carrot

2 Tablespoons hummus

1 generous teaspoon umeboshi plum paste

Process Trim the ends of the carrot and scrape off any tiny hairs, brown or rough spots on its skin. Use a carrot cucumber sharpener peeler gadget that looks and works like a pencil sharpener to create pieces like pencil shavings. Place the point of the carrot in the sharpener.

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To create one carrot flower, turn the carrot in the sharpener about 7 times; then break it off. The fan-shaped peel will naturally coil up into a horn-shaped “flower”.

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Make four (or more) of them and place them on a plate.

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Fill each cone-shaped “flower” with a half Tablespoon of hummus.

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If desired, top with a quarter  teaspoon of ume plum paste.  Serve.

 

 

©Nancy Wolfson-Moche 2014

 

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Icing on the Cake: Testimonials

The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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