|(Photo added after it came out of the oven)|
The second intensive week of Kundalini Yoga teacher training finished on Friday 3 June. It was a fantastic seven days. On one of the mornings, we had a yogic cooking class—the results of which we had for lunch. The menu was Yogi Tea, Mung Beans and Rice and Beet/Carrot casserole. It was all extremely delicious, nutritious and filling, without being heavy. Definitely called for seconds.
This morning I went to the market and bought a few items, including beets and carrots. As I write this, the beets and carrots are steaming upstairs, waiting to be peeled and grated so that I can make the casserole. It is worth trying.
Here is the recipe (taken from this source). If you make it, let me know how it tastes.
Beet & Carrot Casserole
This is a very tasty, light recipe that is wonderful for the health and cleansing of your liver.
1 bunch beets
1 lb. carrots
1 Pint Cottage Cheese (optional)
2 bunches of scallions - chopped
3 cloves minced garlic
4-6 tbs. olive oil or ghee (clarified butter)
Braggs Liquid Aminos and black pepper to taste
Grated cheddar or soy cheese to taste
Scrub beets and carrots. Steam beets whole. When half done (10-20 minutes) add the peeled carrots. Cook until tender, yet firm. After they cool, remove beet skins. (They slide off easily).
Grate beets and carrots with a coarse grinder. Mix together loosely (so the colors stay distinct).
Saute the scallions and garlic in the olive oil. Toss this mixture with the beets and carrots, Cottage Cheese, Braggs and black pepper. Put in a casserole dish. Cover with grated cheese and bake until cheese is golden. This recipe was created by Siri Ved Kaur Khalsa.
Source of recipe