A friend whose taste I trust passed along a recipe from Katie’s Bright Kitchen (a treasure chest of recipes compatible with how I eat).
Her recipes are so forgiving. All I had was half the ingredients and no time, and still I turned out a satisfying little meal. The carrot fries are the star, the hummus is the protein, and fruit is on the side.
Ingredients:
1 lb. carrots
3 tsp. extra virgin olive oil
About a half teaspoon each of turmeric, curry powder, paprika, oregano, garlic powder, salt & pepper.
For dipping: 3 oz hummus blended with 1 oz almond butter (or just 4 oz. plain hummus) and lemon juice to taste.
Preheat oven to 425. Slice lengthwise the carrots. Into the olive oil, stir about a half teaspoon each of all the spices. Rub on the carrots, add a dash more salt & roast 20 minutes, rearranging halfway through.
I made a dipping sauce to substitute for the originally called-for tahini and pistachios I didn’t have. Mixed up 1 oz. almond butter, 3 oz. pre-made hummus, a little salt and lots of lemon juice to taste. Plain hummus would’ve worked fine.
