Carrot curcumin sauce

Hi Planners! Here is a special sneak peek of the new cookbook coming out in September. Stay tuned - I may have more coming your way!

Curcumin is rich in antioxidants and strongly anti-inflammatory. It is noted as being anti-cancer and improving brain function It is poorly absorbed on its own. so it is best to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%.

subheading: Carrot Ginger Turmeric Sauce:

1 tablespoon evoo

2 chopped carrots

1 garlic chopped

2 tablespoons chopped fresh turmeric

1 tablespoon minced garlic

1 tablespoon chopped fresh ginger

¼ cup water

2 tablespoons rice vinegar

1 teaspoon black pepper

½ teaspoon sea salt

½ teaspoon ground cumin

¼ teaspoon cayenne

Heat coconut oil in a skillet over high.

Add chopped carrots, chopped garlic, chopped fresh turmeric, minced garlic, black pepper and chopped fresh ginger; cook 30 seconds.

Add water; reduce heat.

Cover and cook 7 minutes.

Place in a blender with the rest of the ingredients, process until smooth.

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