Makes 20 medium latkes

Cool, healthy and refreshing, these carrot latkes are incredibly fresh and zesty with flavor!

INGREDIENTS

6 cups carrots, shredded
1 cup all purpose white flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, grated
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Lemongrass Chili Mint Yogurt

INGREDIENTS

1 cup plain yogurt
1 teaspoon fresh ginger, minced fine
1 teaspoon lemongrass, minced fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeds removed and minced fine
Juice and zest of 1 lime
Salt/pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Our carrot and cilantro mousse is delicious served with grilled fish or chicken. Follow the baked egg mousse recipe but add ½ cup cooked carrots.

INGREDIENTS

Dressing
2 cloves garlic
1 tablespoon chopped ginger
Juice and zest of 1 lime
Juice and zest of 3 tangerines or 2 oranges
½ cup cilantro leaves, plus an additional 2 tablespoons for the salad
¼ cup mint leaves
1 pinch red chili flakes
1 small Thai chili deseeded
½ cup rice wine vinegar
½ cup tamari sauce
¼ cup peanut butter
¼ cup sesame oil

Salad
½ pound ( 8 ounces soba noodles) cooked as per instructions on package
½ cup snap peas
¼ cup red bell pepper, chopped fine
½ cup shitake mushrooms, cut in half
¾ cup carrots, diced finely
½ cup green onions sliced thin
1 cup baby bok choy sliced length wise into long strips
Cilantro leaves (reserved from above)

PREPARATION

Dressing:
In a blender, place all dressing ingredients and blend well until smooth but still some texture, your preference.

Salad:
In a large bowl mix all vegetables and cilantro together well, add the soba noodles and toss until well mixed. Then slowly pour dressing over the noodles and vegetables, a little at a time, tossing gently in between until all dressing is poured and the noodles are well dressed.

1 bunch baby carrots peeled and trimmed
¼ cup chopped mint and parsley total
¼ cup butter
1 t chili
1 t honey

PREPARATION

Bake carrots at 350 degrees for about 10-15 minutes or until desired consistency. Mix butter, herbs and honey in a small bowl. Add chili and mix with cooked carrots.