I started off by peeling and chopping two bunches of fresh organic carrots. I placed the chopped carrots in the steamer for 15 minutes until tender. I threw the steamed carrots, some water and two well rounded tablespoons of raw coconut butter into the blender. I then pureed until smooth.
I served it lukewarm and stored the extra in two Fresh Baby trays which will provide us plenty of leftovers for the coming weeks.
Tip: carrots are more nutritious when cooked with a little fat since it helps the beta-carotene in the carrots absorb more readily.
About Kelly Tirman
Kelly Tirman is the mom behind kellytirman.com and serves as Sr. Manager of Operations for Walmart’s Global eCommerce User Experience, Insights & Analytics teams. Kelly’s blog focuses on sharing ideas on urban living; including general lifestyle, raising multilingual children and organic beauty.
[...] grade ahi tuna (4oz) on a bead of petite heirloom lettuce topped with carrot coconut puree. SHARETHIS.addEntry({ title: "Ahi Tuna", url: "http://www.kellytirman.com/2010/03/ahi-tuna/" [...]