Combine all ingredients and simmer on low for 20 minutes or until carrots are tender. Puree in blender if desired.
Combine all ingredients and blend in juicer.
Makes 4 servings.
Thinly slice ginger into 2 quarts water in a stainless steel or glass pot.
Simmer lightly, covered for 20 – 30 minutes.
Strain. Pour into teacup. Add several slices lemon.
Sweeten with honey and add cayenne to taste.
Simmer for 20 minutes, then add another 2 diced tomatoes.
Simmer an additional 20 minutes.
Use as a sauce on vegetable stir-fry or add a few vegetables, additional coconut milk and water for a spicy soup.
Garnish with fresh cilantro.
Note: depending on the heat units of the pepper used this can very spicy!
Open coconut, pour water into bowl, set aside.
Scoop out coconut meat.
Chop all ingredients.
Sauté garlic, ginger, scallions, and chili flakes in water for one minute, stirring constantly.
Add carrots and fennel and stir for another minute.
Add broccoli and celery seeds, cover for 30 seconds.
Add coconut meat and water. Cover until broccoli is bright green all over.
Remove from heat. Serve over quinoa garnished with scallions and olive oil.
Slice all the vegetables and the kelp into very thin and long slices.
Toss all ingredients well.