Turmeric Roasted Rainbow Carrots and Chickpea Salad
Servings: 2meals, or 4 side dishes
2-3large Rainbow carrots
FOR THE APPLE CIDER TAHINI DRESSING
1/8ctahini or almond butter
1/4tbspapple cider vinegar
dash of black Pepper
2tbspwarm almond or coconut milk
Optional mustard powder 1/4tsp or 1/4 tsp cumin
Preheat oven to 425F. Rinse and slice carrots then drain chick peas. Place in large bowl together. Add the rest of your oil, spices, and balsamic vinegar.
Toss all together. Lay flat on greased baking sheets. Roast at 425F for 25-30 minutes, turning half way. Remove and sprinkle with a bit of sea salt and crushed pepper.
To make the dressing:
Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy thick texture by add more tahini/almond butter.
Place carrots and chickpeas in large serving bowl. Add dressing on top (as much or as little as you desire). Toss all together and garnish with parsley.
optional: cinnamon stick or handful fresh mint leaves
optional flavor: cinnamon stick or handful fresh mint leavestorn
Place hibiscus and optional spices/herbs in a medium pot. Pour in 4 cups water. Cover with lid and simmer until water is a deep red.
Strain tea and discard roselle buds.
Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.