Yummy Carrot Spread; not just for babies

When I looked in the fridge today, I realized that we had an abundance of carrots, two big bags in fact. What to do? Should I make more 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.

Carrot Spread
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.

Roasted Veggie Dip

One of my favourite books sitting on my bookshelf right now is Food Matters - A Guide to Conscious Eating  by Mark Bittman. And before you turn away, rest assured this aint no diet book. His message is clear and simple "eat less meat and junk food, eat more vegetables and whole grains". And by this he does not suggest people become vegetarian or eat all organic, nor does he advocate for counting calories or buying expensive ingredients only found in specialty stores. He simply suggests eating less of some things and more of others. Sounds simple right?

Bittman's theory of eating resonates with me in a big way as someone who has battled blood sugar highs and lows since childhood. I love Bittman's simple recipes choked-full of whole grains, fresh vegetables and moderate portions of meat.

Here is one of my current fav's from the book whose page already has a few stains, a sure sign of a great recipe.

Roasted Veggie Dip
adapted from Food Matters by Mark Bittman

Roast about 2 pounds of any vegetable (I used beets, carrots, rutabaga, celery, white onion and turnips)
3 Tbsp olive oil
salt and pepper to taste
add 1/2 cup of any fresh herbs (I used cilantro and mint)
1 cloves fresh garlic
juice of 1 lemon

Wash and peel veggies and then toss in olive oil and coast in salt and pepper to taste. Roast until fully cooked. When cooled place in food processor with 1-2 cloves of fresh garlic, juice of one lemon and fresh herbs of choice and puree until smooth. Serve warm or cold as a dip for crackers, bread or absolutely anything.