Raw carrot chilli with guacamole

Probably far from a traditional Christmas recipe but definitely one you can enjoy any time of the year, especially when its too hot to cook. I made this recently for a family dinner where each family brought a salad and/or dessert to share. Perhaps you’ve already seen the dessert that I took, my choc mint matcha slice.. I’m actually renaming it to Naughty but nice choc mint slice… wordy, maybe, but it’s catchy and more Christmas like.

This recipe is based on one that I tried at the Real Food Revolution in Adelaide this year and absolutely loved. I was able to find a recipe online (see original here) but have modified the quantities and made it thermomix friendly. My recipe also contains a lot more carrot (ok I like carrots a lot) which bulks the recipe out.

This recipe is very versatile, I really like it as a salad, partly why I increased the carrots and use less sauce, but you could also use this as a dip or filling in tacos or burritos (it has a great Mexican flavour to it).

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Ingredients

The chilli

  • 100 button mushrooms
  • 1/2 red onion
  • 100g raw almonds, soaked for 8 hrs or overnight (rise and drain before using)
  • 400g carrots (about 4), roughly chopped
  • Half a red capsicum (optional – I leave this out if not in season)

The sauce

  • 150g sundried tomatoes (soaked or drained)*
  • 250g water*
  • 20g olive oil
  • 50g tamari
  • 1 clove garlic
  • 1/2 tablespoon apple cider vinegar
  • 1 tbsp. ground cumin
  • .5 – 1 tsp chilli (start with less, you can always add more)
  • 1 – 2 drops Doterra oregano essential oil (optional)

*I buy tomatoes that are sun dried naturally and don’t need to be stored in oil. Because they are dried I soak them in the water and then add the tomatoes with the water they’ve soaked in to the mixing bowl. If you are using tomatoes that are in vegetable oil (nasty inflammatory stuff), just drain off the oil before adding the tomatoes to the mixing bowl.

Guacamole

  • 1 large ripe avocado
  • Small handful parsley
  • 1 tbsp. lemon juice
  • Sea salt to taste

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Instructions

Add all the chilli ingredients to the thermomix mixing bowl and chop 8 seconds / speed 5. Scrape down bowl and chop for a further 3 – 5 seconds to get desired texture. Set aside in a large bowl.

Add the sauce ingredients except the essential oil to the mixing bowl and blend 20 seconds / speed 8. Add more water if necessary. In order to avoid an overpowering oregano flavor carefully add one drop, mix at speed 2, taste test and add more if necessary. This oil is strong so to prevent accidentally adding too much, you can use a toothpick to add the oil instead.

Stir the sauce through the chilli, depending on your taste preferences and if you are using as a dip or a salad you may not want to add the full amount. Any leftover sauce can be served alongside this dish or used the following week in salads, on bacon and eggs or as a pizza/pasta sauce (be creative).

To make the guacamole, rinse out the mixing bowl (optional) and add the parsley and chop 3 seconds / speed 7 then add the remaining ingredients and puree for 3 – 5 seconds / speed 5.

Serve this salad topped with guacamole or in a bowl alongside.

Enjoy

RanaSig

 

 

 

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One thought on “Raw carrot chilli with guacamole

  1. Pingback: Whats on the menu this Christmas? | Simply Nourishing

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