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Tuesday, July 22, 2014

Keeping the Tops

Excuses are both dangerous and brilliant.  I am often inclined to use them at workout time.  "I'm too busy" or "I'm too tired" are frequent visitors at these times, although "I really just want to lie down and put my feet up" is the authentic voice behind the excuses.

However, I often quickly tire of the "living healthy is too expensive excuse."  For me, living healthfully - and sustainably - is exactly the opposite: a simple, healthful lifestyle saves me money.  Growing organic vegetables and herbs in my little container garden and a commitment to living greener and reusing not only enhance my family's well-being and that of the planet, but bring about many opportunities for financial savings.  Once you embrace the idea of living with less waste, you begin to see how much you have been throwing away - literally and figuratively.

Hopping through farmers' markets this weekend (I've been known to hit multiple markets in one Saturday morning jaunt), I found some fabulous organic carrots in gorgeous hues of yellow, orange, and red.  The kindly farmer asked if he could remove their tops and when I said that I would be using them, it sparked an interesting conversation on the many ways they can be used and consumed.  (Yes, there are some questions about allergic reactions to carrot greens - or any greens containing alkaloids - so stick to organic).  Lovely carrot tops/greens can be used to make stock, pesto, or in this delicious Carrot Top Chimichurri which was aided by fresh cilantro from the garden and some garlic and peppers on hand.  It's super easy with your food processor and a little bit goes a long way.  You can add in some cumin or paprika for an extra kick.  We're enjoying it on some leftover pulled pork.  Enjoy - and save those tops!

Carrot Top Chimichurri (from Rosemarried.com

1 large handful of cilantro 
Carrot greens (from the 4 carrots)
1 serrano chili, stem and seeds removed
2 cloves of garlic, peeled
 
Salt & pepper, to taste
 
The juice of 1 lime 
1/4 cup olive oil

To assemble the chimichurri, pulse the garlic cloves and serrano chili together in a food processor. Add in the carrot greens, cilantro, salt, pepper, and lime juice and process while pouring the olive oil in a steady stream. Blend until the mixture is well combined.


Contributed by Nancy Peplinsky, Founder and Director of the Holistic Moms Network, and mother to two amazing boys. 

1 comment:

  1. Great recipe for Chimichurri... :) Thanks for sharing.... :)

    ReplyDelete

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