Ingredients
1 bunch baby carrots
1 small head garlic
¼ Teaspoon cumin seed
1 Tablespoon Coconut oil
Sea Salt
1 bunch baby carrots
1 small head garlic
¼ Teaspoon cumin seed
1 Tablespoon Coconut oil
Sea Salt
Break up the head of garlic into cloves. Wash the carrots. Heat a saute pan on high and add the coconut oil. Add the carrots and the garlic cloves unpeeled. Cook shaking gently on LOW heat adding a pinch of sea salt. Continue to cook for about 5 minutes and add the cumin seed and lemon peel. Cook for another minute and remove from heat. Serve as presented.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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