carrot ginger juice? another carrot slaw perhaps? do I dare attempt the mouth-watering carrot cilantro soup recipe seen here? After much debate, I decided the easiest choice would be to steam them into baby food for my almost 10 month old baby. But that just seemed boring, plus it's time to be introducing more flavours and thicker textures to my little guy now, things like garlic and herbs.
So I ended up making carrot spread which comes from a cool little book named Sprout Right given to me by my good friend Ashley, Thanks Ashley! And before I alienate anyone who doesn't have a child, the recipes from this book are great for adults also! In fact, every recipe from this book has been a total winner. It includes everything from healthy ways to make chicken fingers to super tasty vegetarian shepard's pie.
I smeared this dip, still warm from the steamer on crackers topped with cheddar cheese for a tasty little snack for myself. I also topped it on baby crackers for my little guy who gobbled them up unfazed by the new flavours of *tahini and basil. I also suspect this would make a great sandwich spread or dip for raw veggies or chips.
*If you have a family history or concern of nut or seed allergies you may want talk to a nutritionist or family physician before introducing nuts or seeds to you baby.
from Sprout Right by Lianne Phillipson-Web
8 medium carrots, peeled and diced
1 clove garlic
1 tbsp tahini or sunflower seed butter
1 tbsp fresh basil or cilantro, chopped
1 tbsp extra virgin olive oil or flax oil
1 tsp lemon juice
1. Steam carrots until tender and cool slightly
2. Puree all ingredients in food processor or blender. Consume within 3 days.