by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand1 cup finely grated raw organic peeled carrots Ask a question about this ingredient
1/8 teaspoon ground green cardamom (ground seeds from 1 pod) Ask a question about this ingredient
1/8 teaspoon fresh grated nutmeg Ask a question about this ingredient
1/8 teaspoon Saigon cinnamon Ask a question about this ingredient
1/2 teaspoon Meyer lemon zest Ask a question about this ingredient
1/2 teaspoon orange zest Ask a question about this ingredient
1/2 teaspoon zested peeled fresh ginger Ask a question about this ingredient
1 tablespoon real maple syrup (more for the warm version) Ask a question about this ingredient
1 tablespoon linden or acacia honey, to taste Ask a question about this ingredient
1 tablespoon fresh orange juice (sweet like a Cara Cara) Ask a question about this ingredient
1 cup thick Greek yogurt, fage Ask a question about this ingredient
2 ice cubes, crushed (for iced version) Ask a question about this ingredient
sprinkle of cardamom, nutmeg and cinnamon for garnish Ask a question about this ingredient
fresh mint leaves for garnish Ask a question about this ingredient
Use the spices which you really like and feel free to vary the amounts to favor particular ones. For the iced option one: Combine the spices, carrot, fruit, honey, syrup, zest and juice ingredients in a blender to puree: Process. Then add the yogurt and ice cubes. Process until smooth.
Ask a question about this stepPour into glasses and garnish with mint leaves and a sprinkle of all the spices you like.
Ask a question about this stepFor option two, put the grated carrots, spices, honey, maple syrup, zest and juice in a sauce pan. Cook until the carrots are softened, about 5-8 minutes. Let cool. Then process in a blender with the yogurt and ice. Serve as in Step 2.
Ask a question about this stepFor the warm option three, (where I suggest a bit more sweetener, maybe 1/2 tbl. more of honey) cook the carrots with sweeteners, juice and zest until soft, about 5 minutes. Then add the yogurt and simmer gently for another 5 minutes, but do not boil. Process in the blender and then pour into heat tolerant glasses. Garnish with spices and a drizzle of maple syrup.
Ask a question about this stepThanks so much, JoanG! Let me know what version you make and what you think. At first I only thought this could be raw, but the cooked versions are really nice in different ways. I loved your martini recipe, too.
We have another snowy morning today! So I decided to make a completely warm version of this lassi. A new comfort drink! It is really smooth. I wonder if there is a carrot liqueur for spiking....afternoon, of course.
This looks fabulous!!!
Thanks, CS. Can't wait to hear more about your blog! How exciting.
Thanks!! I'm very excited about it! I've got the beginnings built but have quite a bit more to do once I get past a class I'm teaching next weekend. It came out of a 1-month experiment I did with going (mostly) vegetarian last October that ended up taking on a life of its own.
This sounds really refreshing!
My camera battery just died, so I drank up the recipe already, but will make more..soon...do want to feature a photo of the finished lassi.
Nozlee is the Assistant Editor of Food52.
You create the most intriguing recipes. I am going to try this!