Ginger, Dill Carrots with Sweet Potato & White Beans

Ginger, Dill Carrots with Sweet Potato & White BeansIngredients:
5 medium carrots cone #3
1 cup of white beans
1 bunch of dill chopped
1 small sweet potato or yams cone #3
1/8 of a red cabbage thinly sliced ( raw) don’t cook
¼ cup sesame seeds or almonds
splash of cooking oil (avocado is best for high heat)
2 Tbsp. fresh ginger, minced
1 Tbsp maple syrup
Squeeze of lemon juice
Salt & pepper to taste or tamari

1. Begin by toasting the sesame seeds in a dry skillet until they begin to pop and are lightly toasted. Remove from heat and set aside.
2. Slice the carrots and sweet potato with cone # 3
3. Put the oil, minced ginger and vegetables in 11 inch skillet or EOS (electric oil core skillet) and sauté slightly at Medium heat - Place lid on with a water seal and wait for the vapo clicking then turn to low.
4. Remove from heat and toss with the sesame seeds, white beans, red cabbage, maple syrup, dill, tamari and lemon juice

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