Author Topic: Cyndi's Carrot Dip (Read 11862 times)

brazen20au · « **on:** July 03, 2009, 05:22:25 am »

Cyndi gives out a free report every month and this recipe was in this month's report.

to get your free report

Carrot Dip
750gms baby carrots
½ cup fresh lemon juice
filtered water
1 cup plain organic yogurt cheese (drain yogurt through a coffee filter or
muslin cloth overnight. Keep the whey (water) for smoothies. Use the
drained yogurt for the dip.
1 tsp nutmeg
¼ cup roasted cashews, ground to a fine meal

1. Wash the carrots and cut into pieces
2. Place the carrots into a saucepan with the lemon juice and enough
water to cover
3. Bring to the boil and simmer, cook until carrots are tender
4. Drain the liquid and discard
5. Puree the carrots
6. Add all other ingredients
7. Chill for 2 hours and serve with rice crackers

Thermomixer · « **Reply #1 on:** July 03, 2009, 06:04:55 am »

" 2. Place the carrots into a saucepan with the lemon juice and enough
water to cover
3. Bring to the boil and simmer, cook until carrots are tender
4. Drain the liquid and discard "

Doesn't sound as healthy as steam until tender ? - is there something that needs to be extracted from the carrots that would otherwise be "toxic" ?

Not sure of her ideas on such matters.

brazen20au · « **Reply #2 on:** July 03, 2009, 06:18:20 am »

hmmm interesting, i hadn't even picked up on that! i'm surprised actually lol

I Love Bimby! · « **Reply #3 on:** July 03, 2009, 12:18:41 pm »

Perhaps she just published the "old" way of cooking

faffa_70 · « **Reply #4 on:** July 03, 2009, 12:30:35 pm »

I think you are right ILB as it isn't a TMX recipe more of a blender recipe

Thermomixer · « **Reply #5 on:** July 04, 2009, 01:00:31 am »

Probably right, but steaming has been around for a LONG time too - and generally better for cooking veg?

Nay-nay · « **Reply #6 on:** July 04, 2009, 01:50:26 am »

She also talks about rice crackers in that report:
Choosing A Good Rice Cracker
When rice crackers first came out they were made with the finest ingredients,
but with the popularity of them now it seems that's all been thrown out the
window. They are now made with canola oil, hydrogenated vegetable oil,
flavourings, colours and many more interesting man made and manipulated
food. There are not many on the shelves that I recommend but the key is to
read the ingredients. Continue checking the ingredients as time goes on, as it
seems many of the producers of the rice crackers are changing their
ingredients and more often then not the ingredients are substandard to the
one previously used.
Has anyone found a "good" brand? I thought I had (IGA) but it has Canola oil in them and that apparently is no good! I thought oil, rice flour and sea salt would be as good as you could get?

faffa_70 · « **Reply #7 on:** July 04, 2009, 01:56:11 am »

Wow, I haven't got around to reading this report yet...but I will be. I buy rice crackers all the time, my kids eat them like they are going out of fashion and think they are a great treat as they come in a packet

now I will be off to check the ingredients and take some time with my buying next time grrr

brazen20au · « **Reply #8 on:** July 04, 2009, 04:51:24 am »

actually kathryn, that's all the report says about rice crackers so it wasn't all that informative lol

faffa_70 · « **Reply #9 on:** July 04, 2009, 07:12:04 am »

lol won't spend any more time on it then, have all the info here that I need....gee I love this forum! Thanks Karen

NICKY 74 · « **Reply #10 on:** August 13, 2011, 01:35:08 am »

has anybody tried making this dip, is it tasty and what is yoghurt cheese?

judydawn · « **Reply #11 on:** August 13, 2011, 01:42:29 am »

No, haven't tried it Nicky. Yoghurt cheese is simply good quality plain yoghurt drained through a piece of muslin or coffee filter overnight - you end up with really thick yoghurt which is called yoghurt cheese.

Amanda · « **Reply #12 on:** August 13, 2011, 01:44:33 am »

Yoghurt cheese is simply a very soft unripened fresh cheese made from draining natural or Greek style yoghurt - the Lebanese call it Labneh and I love it. I mix in a good pinch of salt, line a sieve or colander with a clean tea towel or a big Chux and spoon in the yoghurt. Place the colander over a large bowl and put the whole lot in the fridge. Leave at least overnight, but the longer you leave it, the firmer the cheese will be. Keep the whey and use that in bread making or other cooking and use the cheese as you would use cream cheese. It is simply lovely.

If you leave it for a couple of days the cheese will be firm enough to roll into small balls which can then be stored in olive oil. these can be rolled in herbs or chilli flakes before you put them in the oil for an added flavour kick.

Quote from: NICKY 74 on August 13, 2011, 01:35:08 am

has anybody tried making this dip, is it tasty and what is yoghurt cheese?

NICKY 74 · « **Reply #13 on:** August 13, 2011, 01:49:36 am »

thanks amanda, sounds like i wont be able to make this dip to eat today then! do you think it would be as good if a made it with philadelphia?

Amanda · « **Reply #14 on:** August 13, 2011, 01:51:12 am »

I'm sure you could substitute any soft cream cheese - either philly, mascarpone or even ricotta would do.

Author Topic: Cyndi's Carrot Dip (Read 11862 times)

brazen20au

Cyndi's Carrot Dip

Thermomixer

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brazen20au

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I Love Bimby!

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faffa_70

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Thermomixer

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Nay-nay

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faffa_70

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brazen20au

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faffa_70

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NICKY 74

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judydawn

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Amanda

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NICKY 74

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Amanda

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