Cream of the Crop


The Menu:

  • Carrot & Radish Ceviche with Spinach-Basil Cream
  • Brown Butter Cornbread with Spinach-Basil Cream


The Containers:

  • 1 upcycled plastic container
  • 1 partitioned metal container
  • 1 small piece of parchment paper


The Recipes:

Carrot & Radish Ceviche with Spinach-Basil Cream:

  • 1 medium-sized carrot
  • 1 radish
  • 1 lemon
  • 1 pinch of red pepper flakes
  • 1 pinch of salt and pepper
  • 1/2 of a finely chopped scallion (garnish)


Look how the lemon juice pulled color from the carrot and radish. I plan to save this juice and use it for salad dressing or for brightening up hummus.


  1. Peel the carrot with a vegetable peeler. Slice off the carrot ends, and slice the carrot in half.
  2. Using a very sharp knife or the vegetable peeler, slice thin chips off the carrot. Aim for 1/4-inch or less thickness.
  3. Slice the radish into thin matchstick-like pieces.
  4. Arrange the carrot and radish pieces in an even layer on a salad plate. Squeeze the lemon juice all over the vegetables, and sprinkle the red pepper flakes, salt, and pepper on top. The veggies should be soaking in a shallow bath of lemon juice.
  5. Set the plate aside, allowing the vegetables to cure while you continue preparing the rest of your lunch.
  6. How to Pack. Using a fork or your fingers, pick the carrot and radish pieces up and out of the juice. Set them into the upcycled plastic container. Put dollops of spinach-basil cream on top (recipe below), and to finish, sprinkle the chopped scallions on top too. The spinach-basil cream will mellow the tart and lemony ceviche.


This is how I saved the juice from the root-vegetable ceviche plate. It will stay fresh in the fridge for a day or so.


Brown Butter Cornbread with Spinach-Basil Cream:

  • 1 cup of loosely packed baby spinach
  • 1 handful of basil leaves
  • 1 clove of garlic
  • 1/4 cup of hemp seed hearts
  • 2 tbs. of olive oil
  • 1 dash of lemon juice
  • 1 pinch of salt and pepper
  • 2 slivers of leftover brown butter cornbread



  1. Place the spinach, basil, and garlic in a food processor. Process for 20-30 seconds and then scrape down the sides. Process again for 20-30 seconds.
  2. Add the hemp seeds. Process for 20-30 seconds, stop, and scrape down the sides. Repeat this two or three more times.
  3. Turn the processor on, and drizzle in the oil. Squeeze the lemon juice in too. At this point, the mixture in the processor should change color to a light creamy green. Stop the processor, and scrape down the sides. Add salt and pepper, and process for a few more seconds.
  4. Slice the cornbread along its diameter, making two half-inch thick slices. Cut these strips of cornbread into thirds or halves according the sized of your container. Place them in the container, leaving room on one side for the spinach-basil cream.
  5. Lay the piece of parchment paper in the empty space of your container. Scoop the cream on top. Garnish with chopped scallion and red pepper flakes.
  6. Secure the container lid.


If you are tired of salad or need to use up some spinach, this cream is the way to go. Thanks to the hemp seeds, it is filling, creamy, and chock-full of protein.


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