Cod Liver Oil

Creamy Carrot Butter: Recipe (dairy-free)

This is a delicious spread for waffles, pancakes, or crackers. I created this recipe during my early days on The Body Ecology Diet (B.E.D.) while healing a systemic yeast infection with digestion that was way off track. One of the principles of this gut healing protocol is to practice food combining; which I did (and continue to do) to a “T”.

I had two young boys at the time who both loved waffles and pancakes, and I was stumped as to what to top them with that would be a good food combination and taste good. Enter creamy carrot butter; simple ‘n delicious all at once.

Take things a step further and add a chunk of cultured butter, a dollop of pesto, and sprinkle the whole thing with hemp seeds … YUM.

Creamy Carrot Butter

Serves 4

Ingredients

5 cups carrots, cut in 1″ chunks

1 cup water

1 1/2 heaping tbsp. kuzu, dissolved in 2 tbsp. water

1 tbsp. flax oil, ghee, cultured butter (optional)

2 pinches of sea salt

Method

  1. Place carrots, water and salt in a pot with a steamer insert.

  2. Bring to a slow boil and cover, allowing to steam for about 20 minutes.

  3. Puree carrots in a blender with 1/2 cup of the cooking broth until nice and creamy.

  4. Place carrot puree back into cooking pot.

  5. Dissolve kuzu in cool water and mix in with the carrot puree.

  6. Reheat over low heat, stirring occasionally until puree bubbles and thickens.

  7. Cool slightly and place in a glass jar, where it will keep for one week in the fridge.

Tips

  • Use a pressure cooker instead of steamer; use only 1/2 cup water and cook 10 minutes once pressure rises.
  • Delicious topped on flax crackers or my buckwheat waffles.
  • Kuzu must be heated to thicken properly, so don’t skip this step.
  • This recipe is safe for those on stage 1 of The Body Ecology Diet

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May all bellies be happy!

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