Wonderful and Wonder Filled

It’s a new year and I have been pretty silent for a while.  Since the last time I posted anything many things have occurred.  One, I have created tons of recipes which I will be posting actively.  Also, I am back in the classroom, my true professional home, and loving it.

So I want to start off the year with a great recipe that I created and enjoyed yesterday.

Raw Carrot Rice


  • 6 carrots
  • 2 green onions
  • 1 T sesame seeds
  • 4 t apple cider vinegar
  • 1 T miso
  • 1/2 t sea salt
  • 1/4 c almond butter


1. Peel and chop carrots into chunks.  Put chunks in food processor and process into small rice like pieces.  Avoid pureeing.  You want there to be distinguishable pieces.

2. Place the processed carrots in a juuice bag or cheesecloth and squeeze the juice out of the carrots.  Don’t disgard this juice.  I just drank it because I like carrot juice.  But you can add the juice to a smoothie or whatever else your creative mind thinks of.

3. Return carrots to food processor and add the remaining ingredients.  Process until well blended.

4. Ways to enjoy.  Use as the rice in a nori roll.  This is how I had it for lunch to which I added marinated mushrooms, sun dried tomatoes and celery.  Delicious.  And then for dinner, I had the carrot rice as a dish on my plate.

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