10 MINUTE STAR ANISE CARROTS

2 servings, 10 minutes

INGREDIENTS

• 1 bunch medium rainbow carrots, peeled (about 8 carrots. You can use all orange carrots as well, just make sure they are roughly the same size as the rainbow carrots)

• 1 tbsp ghee

• 1 tsp cane sugar

• 1 or 2 star anise (add more if your carrots are larger

• Dash of cinnamon powder (or dash of freshly ground coriander seeds for pitta)

• Salt and pepper to taste

• Water (see instructions)

DIRECTIONS

1. Add all ingredients to a medium sauce pan over medium heat. Add enough water to come no higher than the same level as the carrots in the pan.

2. Cover and allow to cook at medium/ low heat for 10 minutes or until the carrots are tender. The water + sugar + ghee will create a glaze. Serve with this glaze drizzled over the carrots. Enjoy!

#vata #pitta #fall #winter

Notes

• I got influenced. I saw a famous Michelin star chef make this on social media and thought: "I can make this healthier, less inflammatory, and more gut friendly for my members who want a quick and easy fall side dish." So I adapted his recipe, and the result is unexpectedly awesome, especially given how simple this recipe is.

• Star anise: very similar properties as fennel. Great for gas, bloating, absorption, vata-type variable digestion, also great for kapha digestive sluggishness. The main difference is that anise is more warming than fennel. Thus, star anise makes a great spice during the fall, as the temperature starts to dip.

• Peeling the carrots: You can leave them unpeeled if you prefer. The peel contains many nutrients. I recommend peeling for this recipe because it just tastes better and has a better texture.

• Carrots: warming, grounding, easy to digest, blood-building, nourishes the liver, especially great for vatas but can be aggravating in excess to kaphas and pittas.