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
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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