Our Recipe Collection

INGREDIENTS

• 3 tablespoons organic virgin coconut oil
• 2 pounds organic carrots, sliced ¼ inch thick
• 2 medium sized organic garlic cloves, minced
• 3/4 teaspoon fresh ginger grated
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cinnamon
• Himalayan Sea Salt
• Pepper
• 1/3 cup filtered water
• 1 tablespoon apple cider vinegar
• 1/2 cup minced fresh organic parsley or cilantro

DIRECTIONS

1. Heat 1 tablespoon of the coconut oil in a large saucepan over medium-high and add the carrots and 1/2 teaspoon salt and cook until they begin to soften (6 minutes). Stir in the  garlic, ginger, coriander, cumin, chili powder and cinnamon and cook about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, until the carrots are tender, 15 to 20 minutes. 2. Off the heat using a food processor blend the carrots. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste, and sprinkle with the cilantro before serving with healthy tortilla chips, crackers, or with rice.