Toasting cumin releases its aromatic, flavorful, and incredibly healthy oils. As the seeds heat up, they begin popping like popcorn, which is how you know they’re done.

　　

Ingredients

serves 4

　　1/2 teaspoon cumin seeds

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon minced fresh ginger

　　1 1/2 cups peeled and sliced carrots, cut 1/4 inch thick

　　1/4 teaspoon sea salt

　　2 tablespoons water

　　1 teaspoon freshly squeezed lemon juice

　　1 teaspoon maple syrup

　　Chopped fresh parsley, for garnish

　　

Step 1

Toast the cumin seeds in a dry sauté pan over medium heat, shaking the pan back and forth until they start to pop and become aromatic. Immediately add the olive oil and ginger and sauté for 1 minute. Stir in the carrots and salt, then turn down the heat to medium-low, add the water, cover, and cook for about 2 minutes, until just barely tender. Stir in the lemon juice and maple syrup. Garnish with the parsley and serve immediately.

　　

storage

Step 2

Store in an airtight container in the refrigerator for 5 to 7 days.

　　

nutrition information

Step 3

(per serving)

　　

Step 4

Calories: 85

　　

Step 5

Total Fat: 7.2g (1.g saturated, 5.1g monounsaturated)

　　

Step 6

Carbohydrates: 6g

　　

Step 7

Protein: 0g

　　

Step 8

Fiber: 1g

　　

Step 9

Sodium: 180mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.