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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Jesse Ziff Cool, author of Your Organic Kitchen (Rodale Press), advises, When moving toward any plant-based diet, don't be too drastic. You'll hate it. Instead, cut down the amount of meat you eat and choose vegetables that taste good to you. Ingredients:
1 tbsp butter |
1 leek, white part only, halved, slice and washed thoroughly |
1 pound carrots, sliced |
1 cup apple juice |
1/4 cup honey |
1 cinnamon stick |
2 tsp chopped fresh mint |
1 tsp ground cumin |
1/4 tsp salt |
Directions:
1. Melt butter in a medium-sized saucepan over medium-high heat. Add leek and cook 2 minutes or until lightly browned. Reduce heat to medium. Add carrots and cook 2 minutes or until lightly browned. Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until carrots are soft. Discard cinnamon stick before serving.
2. Nutritional analysis per serving: 122 calories, 2 g fat (1 g saturated fat), 25 g carbohydrates, 1 g protein Nutritional analysis provided by Self
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