In celebration of Goddess Month, a mantra of unconditional self-love, positive thinking, and holistic and natural living, this April I’ll be sharing a series of light, bright, and super simple recipes – making high quality and delicious plant-based food more accessible to the ‘everyday eater’. Real, unprocessed food is a powerful entity, reducing our risk of ever developing chronic disease, and has been shown to holistically treat and reverse the conditions of those suffering. You are, after all, what you eat.[line][line]
The perfect addition to any Mediterranean or Buddha Bowl inspired salad, today I’m so excited to share my Spicy Moroccan Carrots recipe, made with a vibrant array of rainbow carrots and warming cinnamon, cumin, ginger, and paprika. This simple (simple!) recipe comes together in just minutes and is sure to add a rainbow of flavor and color to your plate. I serve my carrots chilled or at room temperature aside a big dollop of creamy chickpea hummus and with an extra squeeze of fresh lemon juice.
Spicy Moroccan Carrots [makes 2 servings]
1 bunch (½ pound) carrots, peeled and halved length wise
1 tablespoon olive oil
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
1/8 teaspoon ground ginger
pinch ground cloves
juice of ½ a lemon
¼ cup fresh cilantro, roughly chopped
Preheat oven to 375 degrees F, rack in the middle. Line a rimmed baking sheet with parchment paper.
Place carrots on baking sheet and gently toss with olive oil and spices until evenly coated. Place in oven and bake for 20 minutes, or until carrots are fork tender. Remove from heat and allow to cool to room temperature.
Serve topped with lemon juice and chopped cilantro.
Nutritional Information [per serving = ½ recipe]
110 Calories, 7.3g Fat, 11g Carbohydrates, 3g Fiber, 5.2g Sugar, 1g Protein
rainbow carrots generously provided by Whole Foods Friendship Heights
4420 Willard Ave, Chevy Chase, MD 20815