For more information about 24 Carrots, call 480-753-4411, or go to www.24carrotsjuice.com
Corned beets
2 tsp ground coriander
1/2 tsp ground all spice
1/4 cup vinegar
1/4 cup pickle juice
1 cup water
1 tbsp whole grain mustard
2 cups thin sliced raw beets
Little bit of olive oil
Mix the spices, vinegar, pickle juice, water and mustard together to create a marinade for your beets. Marinate the beets up to 24 hours, or overnight in the refrigerator. Add the marinated beets to a hot pan with a little olive oil and baste with the marinade, cook for 2-3 mins tops. You don't want these fully cooked, neither do you want it raw. Just lightly done such that there is still a bite.
Pile high on your favorite sandwich with sauerkraut, or add to some potato hash for a wonderful weekend brunch!
Colcannon
2 lbs potatoes, peeled and boiled, keep warm
3 cups shredded white cabbage
2 cups chopped kale
1/2 cup coconut cream
3 tbsp vegan butter
1 tbsp olive oil
1 tsp garlic powder (optional)
1/4 cup pickle juice
Salt & pepper
Sauté shredded cabbage and kale in a little bit of olive oil with a tbsp of butter for 1 minute, then add pickle juice and sauté for another 2 to 3 minutes. set aside.
Mash potatoes with coconut cream and 2 Tbsp butter, add in garlic powder if desired. Once mashed and creamy, and in cooked greens with the cooking juices. Stir to combine, salt and pepper to taste with a little extra butter to top.
Guinness Chocolate Mug Cake
3/4 cup instant chocolate cake mix (many are vegan!)
2 Tbsp Guinness beer
1/4 cup unsweetened apple sauce
2 Tbsp chocolate chips
Mix all of the above in a microwaveable mug, and microwave for 2 mins on high. Will come our slightly gooey in the center, top with your favorite vegan icecream or whip cream and dig in!
