Carrots, lemon and almonds

This recipe is a quick lifesaver in many occasions: when you have guests and you want to prepare a nice side, when you want to treat yourself having something more than plain raw veggies and…when you have nothing in the fridge but carrots! 

IMG_0174.jpgIngredients for two servings

  • 3 carrots
  • 15 almonds
  • 1 lemon
  • pinch of salt
  • half teaspoon of coconut oil
  • half teaspoon of turmeric


  1. Chop the carrots in small slices
  2. Cut the almonds in half
  3. With a peeler or a grater create lemon zest. Remember to use only the yellow part of the skin and not the white, which is bitter
  4. In a pan spread the half teaspoon of coconut oil
  5. Put the carrots in the pan with a pinch of salt, cover and let it cook for 5 minutes on medium heat
  6. Add the almonds, the juice of half lemon, the lemon zest and the turmeric
  7. Cook for other 5-7 minutes until the carrots are a bit softened. Stir from time to time
  8. Ready! It lasts for couple of days in the fridge.

Two tips:

  1. Add the herbs that you prefer the most: basil leaves give freshness and a Mediterranean taste; rosemary is delicious too and the tastes are well balanced
  2. In the original recipe there is also a tablespoon of honey, to be added with the lemon juice. That adds some sweetness and it is totally up to the personal taste.

Why we like it:

  • It is a different side, interesting thanks to the combination with almonds.
  • It can complete a simple meal, whether it is a main or a salad.
  • It is delicious both warm ad cold, perfect for wintery meals or for fresh summer recipes
  • It is a nice dish to prepare when you have guests: it’s easy and quick to prepare, you can cook it in advance and it’s good looking 🙂 this might sound silly but when you have people coming over you want your meals to look nice and taste good