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  • The Food Embassy Team

Biodiversity and carrots

Yes, what do they have in common - well alot when you make a recipe like below.

Food can provide us such joy, such connection and such taste! But we all need to eat more variety in our diets - so much better for our guts but that also means we need more biodiversity in our plants and our habitats.

I'm so thrilled to be working with an amazing group of women for our Impact Chains activation tomorrow https://www.collab4good.com.au/impact-chains-2021. We are all bring diversity to our work in the food system but all have a common goal of making the food system fairer for ourselves, our planet and our future!

We all have a role to play however big or small in taking action - start with this carrot recipe - it has 10 amazing ingredients - a third of the total of 30 different foods we should be eating each day.


Roasted carrots with seeds

I bought some beautiful heirloom carrots and thought they be tasty roasted but this the next level of roasted carrots - so delicious. Ingredients A bunch of carrots ( about 10 -12 medium sized carrots) - doesn't need to be heirloom 3 tspn cumin seeds 3 tspn coriander seeds 3 tspns fennel seeds 2 pinches of chilli flakes ( optional) 4 garlic cloves, thinly sliced 2 Tbspn pumpkin seeds 2Tbpsns sunflower seeds 1 Tbspn Olive oil 2 Rosemary sprigs salt and peper Method. Heat oven to 180C. Place coriander, cumin and fennel seeds in small pan and cook over a medium heat for a few minutes, unitl they smell lovely and fragrant. Tip seeds into mortar and crush using the pestle. Place carrots, garlic and crushed seeds, pumpkin and sunflower seeds , olive oil, chilli, rosemary, salt and pepper into large roasting pan. Turn carrots through spices and oil. Place tray in and roast for 45- 60 minutes , until all carrots are tender. Enjoy on their own or the addition of feta is a winner! Enjoy!

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