recipe:

sibo-friendly rainbow carrots and shredded spinach

 
 
carrots and spinach.png
 

Here’s a quickie little veggie accompaniment to help you get your fiber and antioxidants. Rainbow carrots make it prettier, but you can use whatever carrots you have on hand. The lemon olive oil, however, is essential.

INGREDIENTS

  • 5 medium sized carrots, peeled and chopped on the diagonal into ½ inch pieces

  • 1 cup organic baby spinach, sliced into thin ribbons (it’s called chiffonade–look it up!)

  • 1.5 tablespoons lemon olive oil

  • Salt and pepper to taste

DIRECTIONS

  1. Steam the carrots for about 6-8 minutes or until fork tender.

  2. Dump carrots into a small bowl and toss with the lemon olive oil.

  3. Add salt and pepper to taste.

  4. Mix in ribbons of spinach and they will wilt to perfection.

  5. Serve ½ cup with any protein to balance your meal.