Style: May 07, 2021

58 Style | Wellbeing
Orange looks
good on you
Orange vegetables are a good
source of beta carotene, which
converts to vitamin A and helps
with dry eyes and skin. Pumpkin,
orange kūmara and carrots are
all in season, so try to increase
these in your diet. A carrot dip
is great with plain rice cakes or
vegetable sticks or even dolloped
over the likes of a roast vegetable
salad, falafel or a chicken breast.
It includes warming spices such as
ginger and cinnamon, which makes
it a good one in the cooler months
for digestion and circulation.
Warming Carrot Dip
INGREDIENTS
3 medium carrots, scrubbed and sliced
1 Tbsp olive/coconut oil
1 Tbsp liquid honey
1 Tbsp finely grated ginger
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
½ lemon juice
1 clove garlic, chopped
salt and freshly cracked pepper
METHOD
1. Preheat the oven to 200°C and line a
tray with baking paper.
2. Toss carrots with the oil, honey and
spices and then season with salt.
3. Roast for about 30 minutes until
carrots are soft.
4. Transfer carrots and any juices to a
food processor.
5. Add lemon juice and garlic and blitz
until combined. Add 1–2 Tbsp water
if consistency is too thick. Season to
taste with salt and pepper.
6. Store in a sealed container in the fridge
for up to three days.