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“Spanish Fly” Lemony Carrots with Chili Pepper & Cumin

AuthorJackie DeKnockCategory,

Ahhhh carrots! It may be the shape that does it for some people, but carrots also contain vitamins that are important in hormone production.

Chili peppers do double-duty - they heat up the body, increase blood flow and cause the brain to release endorphins - the feel-good chemical. Many cultures throughout history have used peppers as an aphrodisiac. Garlic is just used for slight flavouring in this dish, another bonus is that it contains allicin, which increases blood flow. The result may be improved stamina and sexual energy. Why not love your garlic!

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Yields1 Serving
 1 pound carrots, cut in half and quartered lengthways
 3 garlic cloves (left whole, how nice is that)
 ¼ teaspoon chili pepper flakes
 1 ½ teaspoon each paprika and ground cumin
 ¼ cup each flat-leaf parsley and coriander, with most of the stalks discarded, finely chopped
 ½ tablespoon freshly squeezed lemon juice
 5 tablespoons extra virgin olive oil
 Sea salt to taste
1

Put the carrots and peeled garlic cloves into a saucepan and cover with water. Bring to a boil over a medium-high heat and cook covered for 10 minutes 10 Minutes, or until the carrots are fork-tender. Drain and leave to cool. Discard the garlic cloves (or use for another recipe that requires garlic - you now have poached garlic ready-to-go)!

2

Combine the remaining ingredients in a bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

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Ingredients

 1 pound carrots, cut in half and quartered lengthways
 3 garlic cloves (left whole, how nice is that)
 ¼ teaspoon chili pepper flakes
 1 ½ teaspoon each paprika and ground cumin
 ¼ cup each flat-leaf parsley and coriander, with most of the stalks discarded, finely chopped
 ½ tablespoon freshly squeezed lemon juice
 5 tablespoons extra virgin olive oil
 Sea salt to taste

Directions

1

Put the carrots and peeled garlic cloves into a saucepan and cover with water. Bring to a boil over a medium-high heat and cook covered for 10 minutes 10 Minutes, or until the carrots are fork-tender. Drain and leave to cool. Discard the garlic cloves (or use for another recipe that requires garlic - you now have poached garlic ready-to-go)!

2

Combine the remaining ingredients in a bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

Notes

“Spanish Fly” Lemony Carrots with Chili Pepper & Cumin
IngredientsDirections

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