Soon to be your new favorite side dish or dessert, we present to you our carrot and alaria pudding inspired by Gajar ka Halwa, or Indian carrot pudding, a traditional dessert that's enjoyed throughout India and beyond. This Ayurvedic version of the classic dish is made with ingredients that are believed to promote balance and harmony within the body. Plus, it's incredibly delicious and satisfying on so many levels. The texture is amazing. 

This is a perfect recipe for late fall & winter. It would be an incredible addition to a Thanksgiving meal, or eaten with white fish, chicken, or rice and veggies. If you'd prefer to omit the animal proteins, and keep it simple, you can eat it alone as a dessert. It's slightly sweet from the carrots, coconut oil and maple syrup, but healthy.

This dish is packed with nutrients. Carrots are high in vitamin A, fiber, and antioxidants that help protect the body against damage from harmful molecules known as free radicals. Coconut oil is a great source for healthy fats, and the Alaria seaweed is an excellent source of iodine, which is essential for healthy thyroid function and metabolism. Alaria also contains a range of vitamins and minerals, including iron, calcium, and magnesium, making it a great addition to any balanced diet.

 

Prep Time: 15 mins 

Serves: 3-4 people

You'll Need:

6 large carrots 

1/2 bag of Whole Leaf Alaria or 4-5 tbs of Alaria Flakes 

1 cup of rice milk (or alternative)

4 tbs of coconut oil 

4 tbs chopped almonds 

4 tbs of maple syrup 

3/4 tbs of ground cardamom seed

3/4 tbs of cinnamon 

 

Directions: 

Start by grating your carrots. You want to end up with about 3 cups. Once done, set aside for a few minutes. 

Using a large sauce pan, begin to melt 4 tablespoons of coconut oil. If using a half bag of Whole Leaf Alaria,  crumble it before adding it to the oil. If using Alaria Flakes, add 4-5 tablespoons. Then add the cinnamon, coriander, and almonds. Stir well. 

Next, add your carrot shavings, rice milk and maple syrup. You can use an alternative milk if preferred. Mix well. 

Let simmer on low heat for approximately 20 mins or until the liquid is mostly cooked out. Stirring occasionally. 

Lastly, blend with an immersion blender or food processor. Top with a sprinkle of Alaria Flakes, serve and enjoy.