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Toasty Cumin Carrots

Adapted from Taste for Life Magazine, November 2009

Serves 4

1/2 tsp. cumin seeds
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 tsp. minced fresh ginger
1 1/2 cup peeled and sliced carrots, cut in about 2-inch lengths and about 1/2 –inch thick
1/4 tsp. sea salt
2 Tbsp. water
1 tsp. freshly squeezed lemon juice
1 tsp. NOW Real Food® Organic Maple Syrup*
  1. Toast cumin seeds in dry sauté pan over medium heat, shaking pan back and forth until seeds start to pop and become aromatic. 
  2. Immediately add olive oil and ginger, and sauté for one minute.
  3. Stir in carrots and salt, and turn down heat to medium-low. 
  4. Add water, cover, and cook for about two minutes, until just barely tender. 
  5. Stir in lemon juice and maple syrup.
  6. Garnish with parsley and serve immediately.

Per serving:
87 calories
1 g protein
6 g carbohydrates
1 g fiber
7 g total fat
108 mg sodium

*NOW items available at your local health food store

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