Spiced Raw Carrot and Date Jam

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Spiced Raw Carrot and Date Jam

I wrote before about avoiding waste in the raw kitchen. When you make juices on regular bases you know how much fruit or vegetable pulp stays back.  I love to re-use this pulp in other raw dishes. And what cannot be used is composted.

We are about to begin the Holiday season and what could be better than a nicely spiced raw jam on a crispy raw cracker. Well, there are probably many other delicious things that come to mind, but not all of them can be made with vegetable pulp.

A few words about the ingredients I used. As you see in the ingredient list I used argan oil. You may use flax oil if you prefer. Oil is necessary for the absorption of vitamin A and beta carotene. Without oil you would really waste your carrot pulp.

I did not add any sugar because the dates are very sweet already. Instead, I added raw ginger and a generous dose of cinnamon to take care of the blood sugar spikes. 

I also added pink Himalayan salt. It not only enhances the taste, but most importantly, it adds valuable minerals to the mixture.

 Spiced Raw Carrot and Date Jam

Ingredients:
  • 1 cup carrot pulp left from juicing
  • 1 cup grated carrots 
  • 10 medjool dates
  • 1/2 tsp grated fresh ginger
  • 1 Tbsp gingerbread or pumpkin spice
  • 1/2 tsp pink Himalaya salt
  • 3 Tbsp virgin argan oil 

Spiced Raw Carrot and Date Jam on Raw Cracker

Method:
  • Wash and clean the dates from any impurities. Place them in the bowl and add enough filtered water to cover the dates completely. Soak overnight. You can skip this step if you want to but I prefer to rehydrate the dried fruit I am working with. Pre-soaked dates produce a much smoother paste.
  • After you removed seeds from now very plump dates, place the dates in the food processor and process until they turn into a smooth paste. You should be able to make 1 cup.
  • Add carrot pulp, grated carrots, argan oil, salt and spices, and process for few more minutes. Taste the jam and add more spices if needed. If the jam is a bit too thick you can add a little of the soaking water. 
  • When jam has reached your preferred consistency, transfer it into small sterilized jar. Close the jar with a lid and place it in the fridge. Refrigerate for at least 1 hour before serving. Enjoy it on raw crackers, with raw nut cheese, in smoothies or in raw desserts.

Tip: This delicious jam can be used as a base for raw chocolate truffles. Add raw cacao and raw cacao butter, raw nuts or almonds, and more spices. Experiment. It really is fun!

In radiant health, passionately raw - Dominique

Dominique Allmon©2013