I had an unhealthy relationship with sugar last week. The highlight of the sugar rush was the amount of dusting that got done, but then its downside: I was too exhausted to put back all the knick knacks that I exuberantly plucked off the shelves. (Why on earth do we have so many snow globes?) Hence, I stopped all cleaning and watched Boyhood.
I was riveted through all 166 minutes of the movie. The same cast was filmed over the course of twelve years, and the most moving part for me was watching the children sprout right in front of my eyes. Eventually they go off to college, and I too, right along with Olivia’s (mother in film) emotional exhalation, cried as her youngest left. It was incredibly sad—-not in a forced tragic sort of way, but in that melancholy way where you pine for the old days.
Right after the movie, I was planning on doing some emotional eating, and dug out some promising gold foil from the chocolate cabinet. Although it was an empty wrapper, I did come upon a tub of coconut butter, which I’d forgotten about, and decided to use a spoonful of it to toast some slivers of carrots and madras curry powder. Soon the entire housed smelled of palm trees and the island, and I gently came down from my sugar binge.
- 3 large peeled carrots
- 2 tbs extra virgin coconut oil (sold in a tub and is solid before melting)
- 1/2 ? 1 tsp madras curry powder (if you like things spicy, try 1 tsp)
- pinch of salt
- 1/2 tsp honey
- toasted sesame seeds (optional)
- Slice carrots thinly.
- In a pan on medium low heat, melt coconut oil.
- Toast curry powder in the oil for a minute.
- Add sliced carrots and coat in the oil. Add a pinch of salt.
- Cook for 3-5 minutes or until carrots are cooked through.
- Add honey and thoroughly coat the carrots. Raise heat to high, and caramelize carrots for about a minute.
- Sprinkle sesame seeds to the top after plating.