- 4-5 carrots, sliced into thin diagonals
- 1 large leek, cleaned and chopped
- Organic Extra Virgin Olive oil
- Sea salt
- Parsley, minced
Add about 1/4 inch of water into a frying pan. Bring to a boil and add carrots. Cover and water sauté 2-3 minutes. Add leeks into the pan and water sauté with the carrots until the water evaporates. Drizzle the carrots and leeks with olive oil and add a couple of pinches of sea salt. Toss the veggies in the hot pan until evenly coated. Garnish with minced parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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