2 tablespoons dill seeds or 2 tablespoons cumin seeds

1 tablespoon extra-virgin coconut oil

2 tablespoons fresh ginger, grated finely

1 tablespoon turmeric

1 tablespoon black pepper

1 sweet onion, thinly sliced

1 lb carrot, cut lengthwise and just long enough to fit your pan

3 tablespoons powdered thyme or 3 tablespoons parsley, minced

1/2 cup white wine

1 tablespoon soy sauce



In a large skillet over medium-low heat, toast seeds.

(In the meantime, you can grate your ginger.)

Remove from pan and put aside.

Heat coconut oil over medium heat.

Saute ginger in coconut oil 1 minute.

Stir in turmeric and black pepper.

Stir in onion and carrots.

Add wine. Bring to a boil.

(If you intend to poach fish with this meal, put it on top now).

Turn down to a simmer.

Cover and simmer 10 minutes until evaporated.

Add soy sauce. Cover until al dente.

Sprinkle with fresh dill.


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