I know I’ve been posting lots of carrot recipes lately! I just love carrots! But they also make incredible, tasty dishes. Carrots are a rich source of B Vitamins, calcium, iodine and the powerful antioxidants called carotenes which are converted into Vitamin A with a bit of help from fat. Like most vitamins found in vegetables, Vitamin A is fat-soluble one, which means you need to eat your veggies with some good olive oil, coconut oil or grassfed butter in order to absorb vitamins.
Talking about Vitamin A, Sally Fallon, the author of ‘Nourishing Traditions’, states that ‘it’s best to obtain Vitamin A from animal sources like yellow butter, egg yolks, organ meats, fish, shellfish and cod liver oil’. For this reason, I always like stirring in a raw egg yolk into this dish after turning off the heat. It gives extra creaminess and nutrition.
Ingredients for 2
2 large or 3 medium size carrots
handful of cherry tomatoes
1 small bunch of kale, stalks removed
Pine nuts or Pepitas (ideally activated)
Ghee for cooking
Salt & Pepper to taste
1 egg yolk from pastured chickens
Fresh basil leaves, torn
2-3 tsp of cashew cheese
Peel the carrots and continue using the the vegetable peeler to peel the actual carrots until you just have the inner tough core left. Place in a bowl & sprinkle with salt and let sit for about 5 minutes. In a cast iron pan, add ghee or olive oil and carrots to cook on medium heat until slightly soft. Add chopped tomatoes, sliced kale and season to taste. Cook for a further 3-5 minutes until kale has softened and the skin on the tomatoes is peeling off slightly. Turn off the heat and stir in the egg yolk while the pan is warm.
Place on plates and drizzle with extra olive oil, sprinkle the seeds or nuts and toss through basil and cashew cheese.