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."

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

　　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

　　2 g fat (1 g saturated fat)

　　25 g carbohydrates

　　1 g protein

　　#### Nutritional analysis provided by Self