Warm and Toasty Cumin Carrots
Serves 4 | Prep Time 10 minutes | Cook Time 5 minutes
Toasting cumin releases its aromatic, flavorful, and incredibly healthy oils. As the seeds heat up, they begin popping like popcorn, which is how you know they’re done.
Instructions
Toast the cumin seeds in a dry saute pan over medium heat, shaking the pan back and forth until they start to pop and become aromatic. Immediately add the olive oil and ginger and saute for 1 minute. Stir in the carrots and salt, then turn down the heat to medium-low, add the water, cover, and cook for about 2 minutes, until just barely tender. Stir in the lemon juice and maple syrup. Garnish with the parsley and serve immediately.
STORAGE: Store in an airtight container in the refrigerator for 3 days.
PER SERVING: Calories: 85; Total Fat: 7.2 g (1 g saturated, 5.1 g monounsaturated); Carbohydrates: 6 g; Protein: 0 g; Fiber: 1 g; Sodium: 180 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1⁄2 teaspoon cumin seeds
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh ginger
1 1⁄2 cups peeled and sliced carrots, cut 1⁄4 inch thick
1⁄4 teaspoon sea salt
2 tablespoons water
1 teaspoon freshly squeezed lemon juice
1 teaspoon maple syrup
Chopped fresh parsley, for garnish