LOSE IT-04.2019

FOOD

VOLUME 30 LOSE IT! 57

MIXED CARROTS & ASPARAGUS

WITH A SEED TOPPING

SERVES 6

500g mixed baby carrots

2 tbsp ghee

200g baby asparagus

FOR THE TOPPING

2 tbsp sesame seeds, toasted

40g macadamia nuts, finely chopped

½ tbsp cumin, ground

½ tsp cinnamon, ground

2 tbsp mixed seeds – flaxseeds, sunflower

seeds, etc.

1 tsp sea salt flakes

(^1) / 3 cup olive oil

1. Half fill a pot with water, add a pinch of
   salt and bring to the boil. Add the carrots
   and cook until softened but still crunchy
   (about 10 minutes). Remove and drain well.


2. Heat the ghee in a pan, add the carrots
   and cook for 2–3 minutes or until golden
   then remove and set aside. Toss in the
   asparagus and cook until just softened.


3. For the topping: Mix all dry ingredients
   together, then slowly add oil until combined.


4. To serve: Serve the carrots and asparagus
   warm, sprinkled with the topping.

KEEP ON TRACK per serving

FAT 23G CARBS 9G PROTEIN 3G