Jesse Ziff Cool, author of Your Organic Kitchen (Rodale Press), advises, "When moving toward any plant-based diet, don't be too drastic. You'll hate it. Instead, cut down the amount of meat you eat and choose vegetables that taste good to you."
Recipe information
Yield
Makes 6 servings
Ingredients
1 tbsp butter
1 leek, white part only, halved, slice and washed thoroughly
1 pound carrots, sliced
1 cup apple juice
1/4 cup honey
1 cinnamon stick
2 tsp chopped fresh mint
1 tsp ground cumin
1/4 tsp salt
Preparation
Melt butter in a medium-sized saucepan over medium-high heat. Add leek and cook 2 minutes or until lightly browned. Reduce heat to medium. Add carrots and cook 2 minutes or until lightly browned. Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until carrots are soft. Discard cinnamon stick before serving.
Nutrition Per Serving
Nutritional analysis per serving: 122 calories
2 g fat (1 g saturated fat)
25 g carbohydrates
1 g protein
#### Nutritional analysis provided by Self
