I love this dish! It goes well with any main meal.
Nutritional benefits of the dish:
- Carrots are incredibly nutritious- rich source of Vitamin A and antioxidants.
- Cinnamon is a fabulous blood sugar stabiliser and anti- inflammatory.
- Parsley – high in vitamin C and sulfur. The liver uses sulfur-containing compounds to help in detoxification. As a diuretic, parsley can help flush toxins from the body.
- Turmeric- has impressive anti-inflammatory effects throughout the body, including the liver. Turmeric contains a high concentration of curcumin, a potent anti-oxidant that protects the liver from damage. Turmeric stimulates bile production in the liver and encourages excretion of bile via the gallbladder. This improves the body’s ability to digest fats.
Serving size: Enough for 5-10 people
- Large bunch of orange carrots (can add some purple carrots/sweet potato too)- sliced lengthwise intro strips
- 1 cup raw almonds – chopped in food processor (can omit) or alternatively use pumpkin seeds
- 2-3 tbsp good quality olive oil
- 1 tsp Moroccan spice mix
- 1-2 tsp Cinnamon
- 1 tbsp Lemon zest
- Handful Fresh thyme
- Salt and pepper
- Bunch of fresh rosemary (garnish)
- Bunch of parsley- chopped
- Lay carrot slices on a lined baking tray, spray with olive oil, and sprinkle with Moroccan spice mix and cinnamon
- In a bowl, mix together the chopped almonds, lemon zest and fresh thyme – bind with olive oil
- Evenly spoon almonds, zest and thyme mixture onto the top of carrots
- Bake in oven (180C) for 40 minutes until topping is golden
- On a round platter lay carrots. Add some fresh chopped parsley + clump a bunch of rosemary in the center and serve.
- 2-3 tbsp tahini
- 1 tbsp olive oil
- 1/2 lemon (juice)
- 2 tbsp water (for a more runny texture)
- 1 tsp turmeric
- handful of cut up shallots (spring onion)