journal

November 16, 2016 Kathryn Lyster

roast carrot and butter bean dip recipe

roast carrot and butter bean dip recipe

We all know that special feeling, butterflies in the tummy, throat a little tight, a mix of anticipation and expectation as the plane takes off. It’s the feeling of leaving the daily grind behind, of soaring to new heights and reaching new shores. Travel may seem like a luxury, an added bonus if we get everything else right, but expanding your horizons is much more than that. A holiday, be it for two days or two months does more than relax us. It makes us better people.

 

Letting go of the everyday invites us to embrace new places and people. When we step outside our normal routine, we find unexpected challenges, surprises and delights waiting for us. Exploring new cultures, ecosystems, languages and food help our minds contemplate new possibilities.

 

Plan that trip, book that ticket, take that trip that’s sparkling in the distance like a new friend. Sometimes we need to throw caution to the wind and act in impulse. No plans this weekend? Drive somewhere you have never been before. Find a patch of forest and walk in it. Visit that relative who moved out of town. Pick a spot on a map and hunt it down. Pack your bag and go. You never know what you’ll find.

 

Chances are you’ll come back with that special glow, the glow of travel, of adventure, the glow of lifted spirits and more space inside to handle life a bit better for a while.

 

So let's be brave and not bored, curious and not complacent, seeking and not stressed, open and not obsessed with the small details our our lives. There is a great big world out there waiting for us to explore. A dose of the different is often just what the doctor ordered.

 

Sigue cheek and lip balm.The sweet hit of roast carrot plus the creamy butter beans make this recipe so lush!  

 

Prep time: 25 min, Serves 6.

 

Ingredients:

◦ 3 large carrots
◦ 2 cloves of garlic
◦ 400gms of butter beans
◦ one teaspoon of turmeric
◦ one teaspoon of cumin
◦ one teaspon of papirka
◦ 2 teaspoons of tahini paste
◦ 1/2 cup of water
◦ 3 tablespoons of olive oil
◦ salt and pepper to taste
◦ chilli flakes optional.

 

    Instructions:

    1. Place you carrots sliced in half on a baking tray with the garlic and a drizzle of olive oil. Cook till semi cooked.
    2. In a high power blender add you tahini, oil and spices and roasted carrot.
    3. Drain your beans and add to the belnder
    4. Then add your olive oil and slowly pour in your water till desired constistency appears.
    5. Store in an airtight container in the fridge for 5 days.
    6. Serve with the chilli flakes for a little kick!

     

      To chech our Carrot cheek and lip balms, click here.

       

      To see more recipes, tips and learn more about Bodybewell, click here.

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