With my busy travel schedule lately, I haven’t had much time to spend in the kitchen experimenting with new recipes. I’m sorry I haven’t been posting a lot lately but promise that starting in mid-December, I’ll be back to writing regularly. Soon, I’ll be heading to Italy and will have lots of new and exciting things to share. In the meantime, my wonderful boyfriend sent me this recipe. I must say it looks delicious, and I can’t wait to try it! 🙂 With how much I love fresh rosemary and carrots, I imagine this will become a new favorite of mine. No guilt pasta … Yum!
Ingredients:
1 large carrot
3 Tbs almond milk
2 tsp nutritional yeast
1 tsp almond flour
½ tsp fresh rosemary, chopped
Salt & pepper to taste
Yield: 1 serving
- Cut the carrot into strips with a potato peeler, place in a bowl, sprinkle with salt and set aside
- In a separate bowl, prepare the sauce using the remaining ingredients, and allow it to sit for about 10 minutes
- Squeeze the carrots to remove any excess water and mix with the cream
- Garnish with a sprig of fresh rosemary, and serve immediately
Thank you Mario Green Chef!
SEXY. FIT. FREE. 