We love picking our veggies and fruit form our garden. This morning we harvest one of our summer favorites, the purple carrot.
Think of how many things you can make with this little root. Its leaves, too, are fully edible and taste great in a variety of dishes, from omelettes to salads. Another example of how just one single vegetable can be used in its entirety, from top to bottom!
The recipe below uses purple carrots as one of the two ingredients for our special “honey”.
Try it out. You’ll see that it is way better than any sugar or sugar substitute around. It is extremely versatile, as it provides the natural sweetness you may want to add to your cakes, (n)ice creams and even your bread dough.
It keeps up to four days in the fridge in a mason jar (if you don’t devour it first!) and is fully kid-approved.
Ingredients (makes 1 small jar)
- 2 cups pitted, fresh Medjoul dates
- 2 large purple carrots, juiced
- A splash of cold water
- 10 minutes
- 10 minutes
- Juice the carrots and set 2/3 of it aside. Save the remaining 1/3 juice, in the fridge, to add to a smoothie or drink plain.
- Blend the dates on high speed for 5 minutes.
- Add the carrot juice and a splash of cold water, then resume blending on high speed for 5 minutes. Make sure date skins are thoroughly blended.
- Make sure the mixture has a honey consistency before transferring to a glass jar. If it is too runny, add a few dates. If is too thick, add a little cold water.
Of special notice
- If you don’t have a juicer or can’t find purple carrots, simply add a little more water to the dates. You will still get date “honey” – just without the carrot twist.
- You can also juice 1/3 cup of the dates, to give the honey an extra sweet fling. Simply add the juice to the remaining ingredients and blend.