Wilted Spinach + Mushroom

Packet of spinach – washed and tough stalks removed

1 cup sliced mushrooms – washed

3 tbsp. of vegetable stock

tbsp. olive oil

3 cloves of garlic sliced

Salt and pepper to taste

3 tablespoons roasted sesame seeds

Goat’s cheese or feta cheese (optional)

In a wok, Sauté garlic in olive oil and add mushrooms.  After about 1 minute, pour in the stock and pile in the spinach.  Rotate the spinach so the leaves are coated in the cooking juices. When the spinach turns bright green and is thoroughly wilted, remove from heat.  Sprinkle with goat’s cheese or feta cheese and sesame seeds and season as desired.

© Carly Seager

Carrot Chips with dipping sauce

8 large carrots (about 850 grams)

1 tablespoon olive oil

1 teaspoon garlic powder

salt and pepper, to taste

fresh coriander, optional

Curry Dipping Sauce

½ cup raw cashews, soaked

1 teaspoon mild curry powder

1 tablespoon soy sauce / tamari

2 tablespoons lime juice

½ teaspoon garlic powder

½ teaspoon red pepper flakes

½ teaspoon ginger

¼ cup water

Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook. Preheat oven to 180 degrees C. Cut carrots in matchsticks. Place in a large bowl and mix with avocado oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly. Make sure they are not too close together. Bake for 20 minutes, stir/rotate, and bake for another 15 minutes. While the carrot fries bake, make the sauce. Place all ingredients into a high powered blender and blend until smooth. Once carrots are done sprinkle with fresh corriander. Enjoy!

© Carly Seager