This is a delicious spread for waffles, pancakes, or crackers. I created this recipe during my early days on The Body Ecology Diet (B.E.D.) while healing a systemic yeast infection with digestion that was way off track. One of the principles of this gut healing protocol is to practice food combining; which I did (and continue to do) to a “T”.
I had two young boys at the time who both loved waffles and pancakes, and I was stumped as to what to top them with that would be a good food combination and taste good. Enter creamy carrot butter; simple ‘n delicious all at once.
Take things a step further and add a chunk of cultured butter, a dollop of pesto, and sprinkle the whole thing with hemp seeds … YUM.
Creamy Carrot Butter
Serves 4
Ingredients
5 cups carrots, cut in 1″ chunks
1 cup water
1 1/2 heaping tbsp. kuzu, dissolved in 2 tbsp. water
1 tbsp. flax oil, ghee, cultured butter (optional)
2 pinches of sea salt
Method
- Place carrots, water and salt in a pot with a steamer insert.
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Bring to a slow boil and cover, allowing to steam for about 20 minutes.
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Puree carrots in a blender with 1/2 cup of the cooking broth until nice and creamy.
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Place carrot puree back into cooking pot.
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Dissolve kuzu in cool water and mix in with the carrot puree.
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Reheat over low heat, stirring occasionally until puree bubbles and thickens.
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Cool slightly and place in a glass jar, where it will keep for one week in the fridge.
Tips
- Use a pressure cooker instead of steamer; use only 1/2 cup water and cook 10 minutes once pressure rises.
- Delicious topped on flax crackers or my buckwheat waffles.
- Kuzu must be heated to thicken properly, so don’t skip this step.
- This recipe is safe for those on stage 1 of The Body Ecology Diet
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May all bellies be happy!
