Ceci n'est pas une douce

Ceci n'est pas une douce. This is not a dessert, carrots time!

I made a vow for a month not to eat any macrobiotic dessert and no fruit.
Since I'm in London I'm suffering a little for home sickness, I started to consume too many desserts than usual to compensate this emotion. It depends on personal circumstances, but not for all sweets are appropriate; there is who, like me, should definitely limit the consume.

In macrobiotics, the sweet taste is associated with the transformation of the Earth. Emotions related are about tenderness and compassion. The moral and physical nourishment fuels this transformation. Other nourishing foods are: millet, sweet rice cakes and vegetables. If health conditions are excellent also seasonal fruits, malt and rice syrup. Some foods that are harmful to this Transformation are sugar, chocolate, white flour, ...

By removing the dessert for a period long enough, we rediscover the flavors and we appreciate a lot more the food. In addition, when you try something processed, immediately we will perceive the excess sugar and substitutes ingredients.

To balance the diet and break the chain "emotion-food", the alternative is to consume naturally sweet vegetables, pressed salads, leafy vegetables and slow cooking style "nishime".
But sometimes that's not enough, at least not enough for me! I appreciate all about dessert,not just the taste but the presentation, the rite that is around and enjoy it with people I love.
A plate of carrots in the oven as far as worship, has a whole different impact, visually, emotionally and socially.

So my topic this month is find alternatives that satisfy the palate, calm down my emotions and that can be shared with loved ones.

So we said, no fruit. And the vitamins?
The vegetables can contain as many vitamins and less sugar. A cup of carrots (128g) contains 428% DV of Vitamin A, 13%DV of Vitamin C, 21%DV of vitamin K, 6%DV of Folate (essential for cell renewal). Carrots are also mildly anti-inflammatory.
The same amount of apples contain: 1% of the daily ration of vitamin A, 10% vitamin C, vitamin K 3% and 1% of folate and' also slightly inflammatory. (Percent Daily Values %DV are for adults or children aged 4 or older, and are based on a 2.000 calorie reference diet. Source http://nutritiondata.self.com)

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This carrots flan is quite rich due the tahini maybe you want to match it with a lighter supper, if needed.

{ingredients}

 

{Carrot flan 2or3 serving}

  
4 carrots (those for juice)
¼ cup of carrot juice
1 Tsp vanilla extract
1+½ Tbsp almond meal
1 Tbsp chestnut flour
1 Tbsp full of "light" tahini
1 Tbsp sunflower seeds
1 pinch of salt or/end a drop of shoyu
few drops of lemon juice

{technique}

Wash and dry the carrots, peel if necessary. Chop coarsely and sprinkle lemon so do not turn dark.
Put in a saucepan carrots, carrot juice, vanilla, and salt or/and shoyu. Cover and simmer 20 minutes over low heat adding a little water, if necessary.
Meanwhile, toasted sunflower seeds.

Try carrots which should have lost the "wild" taste and more acquired a sweet taste.If it is not continue to cook, unfortunately depends on the same carrot. You get to cook them up to an hour and there are always bitter, in which case put them in a soup and try it again with other more sweet. If not available try adding some very fresh pumpkin.
Once cooked, add the tahini, almond meal and the chestnuts, stir well and remove from heat.

{to assemble}

Put your mixture in a simple shaped mould, a little greasy with tahini and bake for 20 minutes at 240'C, in order to make a little crust.
Serve warm or room temperature decorated with flowers and roasted seeds.

Tip1: Before baking, at your discretion, you can add a little raisins previously soaked.
Tip2: When you strictly limit the sweets, however, increase the pressed salads and green leafy vegetables. Basically everything that can help you relax.

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