- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 16 oz (half pint) 1x
Ingredients
CARROTS
1 cup carrots (about 5 medium sized)
1 tbsp fresh ginger
1 tsp turmeric
1 tsp olive oil
8 tbsp coconut yoghurt
s+p
SWEET PEAS
2 cups sweet peas
1/2 cup parsley
1 tbsp fresh ginger
1/2 lime juice
1 tsp turmeric
1 tsp olive oil
8 tbsp coconut yoghurt
s+p
Instructions
CARROTS
Boil the carrots and purée in a blender with some of the water left over from boiling them, add the turmeric, ginger, olive oil and s+p . Make sure you blend the carrots until they have an even and creamy consistency.
Let them cool before you plate them with the yoghurt in a pot. Seal and keep in the fridge for few days. They are an ideal snack and super versatile to mix with other ingredients such as few slices of avocado, a tsp of beans or simply with some nuts to add more protein and an extra crunch.
SWEET PEAS
Purée the peas in a blender with the rest of the ingredients (except the yoghurt) until smooth. Plate as you did with the carrots.
Enjoy!
xo