- 3 large carrots – 1 1/2 cut sliced
- 4 large garlic cloves
- 1 tsp cumin seeds
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp coconut oil – for cooking
- 1 Tbsp olive oil – for dressing
- 1/3 cup fresh dill – chopped
- salt and black pepper
Excited to share great news – I’m growing the food photography business. Recently I had the pleasure of doing a shoot with the great Chef Elyse Bekins, who runs the Brooklyn Soup Club along with her own catering. We had a great time laughing, and I had a blast seeing her in action. Here are a few of my favorite photos from the shoot.
If you’re in the Brooklyn area, I highly recommend feasting on Elyse’s soups. I tried out her Red Lentil, and it nearly blew my socks off. Flavorful and fresh!
Speaking of fresh, I can’t wait to share another National Nutrition Month recipe: Garlicky Dill Carrots! Carrots are a very fun way to brighten the table and add a tasty crunch. Along with the fact you can find them year-round, they increase your taste of Vitamin A. Thanks to World’s Healthiest Foods, I found out that just one cup of carrots yields 407% of your daily value for Vitamin A. What?!?
Reason enough to include more carrots for lunch. Or dinner. Or stick-in-your-satchel snack. While brainstorming a coupla ways to dish them up, I came across a simple and savory dish in Fresh & Easy (my great roommate’s). Along with the sweet watercolor (drool!), the recipes focus on great ingredients and offer straightforward instructions. Basically what I hope you see here often, too.
I added balsamic vinegar for a slightly sweeter tang, and extra garlic and dill for big flavor. Been cutting back on sugar again, so I also subbed out the white granules for raw honey. (I hear regularly eating honey helps with allergies, and that seems particularly nice with spring arriving!)
I’m happy to share this on Natural Living Monday, Melt in Your Mouth Monday, Eat Make Grow, Wheat-Free Wednesday, Allergy-Free Wednesday, Waste Not Want Not Wednesday, Healthy 2Day Wednesday, What I Ate Wednesday, Healthy Vegan Friday, Fight Back Friday, Whole Foods Friday, Tasty Traditions, and Wellness Weekend. Now here’s the simple how-to:
1. Wash off the carrots, then mince the garlic. (You gain the most nutritious from garlic if they sit alone for seven minutes after being cut.) Remove the tops (where the green stalks grow), and slice into 2-inch long pieces; now slice them (length-wise) into 1/8-inch pieces. Visual below!
2. To cook the carrots, WHF suggests steaming for five minutes. (The softer you want them, the thinner I recommend slicing. I prefer a slight crunch myself.) While steaming, warm up the coconut oil (or other high-heat option) in a small skillet over medium-high heat. Add in the garlic and cumin seeds, and lightly fry until fragrant.
3. Toss the carrots, cumin seeds, garlic, vinegar, honey, olive oil, and fresh dill in a large bowl. Add salt and black pepper to taste. Yum!