By Dr. Anju Sodhi (BAMS, ND)
Gingered Carrots (Side Dish)
This accompanying dish provides a delicious health side to meals. Sweetness combats the Vata quality of dry in the air while giving digestion a boost. Ginger helps with digestion while ghee adds necessary fat to the body.
Makes 4 Servings
2 cups carrots, julienned (cut into small sticks)
2 tablespoons freshly grated ginger root
1 tablespoon ghee
2 tablespoons brown sugar
Wright Salt™ to taste
¼ teaspoon cumin
¼ teaspoon CoCurcumin™
Bring a pot of water to boil with a small amount of salt. Boil the carrots for about 3 minutes. Remove from the heat and strain.
In a separate frying pan, heat the ghee at medium heat. Add the fresh ginger, brown sugar, cumin, and CoCurcumin™. Let cook for about 2 minutes. Add the carrots and mix to coat with the sugar mixture. Let cook another 3 minutes.
Serve with meals.
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