Veggies for a Radiant Complexion

The orange or red pigment comes from beta-carotene, an antioxidant converted into vitamin A by the body. This vitamin is critical for skin and cell renewal as well as collagen production. The squash sauce is squash cooked in coconut cream that is filled with fats that nourish the skin and help with vitamin A absorption. Please leave a comment on this post if you try this recipe or make any cool alterations you would like to share.

Balsamic Carrots

Balsamic Carrots

Serves: 4, Prep: 10 minutes, Cook: 25 minutes

For the Squash Sauce:

1/2 Japanese Squash (or Butternut Squash)

Olive Oil

6 3/4 oz Coconut Cream

1 Tsp Curry Powder

Seeds from 4 Cardamom Pods

Salt

For the Carrots:

2 TBS Olive Oil

1 bunch of Carrots peeled

3 1/2 TBS Balsamic Vinegar

Salt and Pepper

Preparations:

The Squash Sauce:

Peel the squash and boil it in water with a little bit of oil until it is tender & soft. Drain and blend (immersion blender) to make into a puree.

Add coconut cream, spices, and salt and pepper and reduce on low heat for 5 minutes. Should be thick and creamy consistency.

The Carrots:

Heat the oil in a large pan over high heat. add peeled carrots and allow them to cook for 10 minutes. Stir them frequently while cooking.

De-glaze the pan with the Balsamic Vinegar; when the vinegar has reduced somewhat, add the salt and pepper and cover the pan and allow them to cook 10 more minutes or until the carrots are tender.

Serve the carrots with the squash sauce.

If you do not have time to stand by the pan you may also cook the carrots in the oven. just cover the carrots in the oil and vinegar and bake at 400° F (200° C) for 15-20 minutes