Carrot, mint, almond pasta

Yesterday we surprised my grandma for her 90th birthday. She's one of those women I can't quite explain to people who don't know her, but "full of life" is the phrase I find myself going to when trying. She gifted me my passion for health and food, and I found myself reflecting on my gratitude to her over the past few weeks as we prepped for the party. She lives each moment like there is no past and no future, just pulling the joy out of the present effortlessly.

I'm dedicating this dish to my grandma and in honor her southern roots, it is full of brown butter flavor.

4 cups spiralized carrots

1/2 cup mint leaved, chopped

1/2 cup raw almonds, chopped

2 tablespoons butter

1 tablespoon olive oil

salt and pepper

Step 1: Brown butter. Melt butter over medium heat. Cook, stirring regularly, until it turns light brown and a nutty aroma forms. Watch the butter the whole time, it goes from browned to burnt quickly! Pour butter into bowl and set aside.

Step 2: Wipe out the pan. Add olive oil. Add carrots, salt,  and pepper and cook over medium heat until slightly softened, 3-4 minutes.

Step 3: Add almonds, mint, and butter. Toss to combine and cook for 1-2 more minutes. Serve immediately and top with more almonds, mint, and salt. I topped mine with a poached egg :)

Superfood power: Mint! Mint relaxes the muscles in the digestive system, keeping aches and bloating away. It also stimulates digestive enzymes which help us absorb nutrients from food more effectively. Bonus: it's in season now! To store, fill a mason jar with an inch of water, cut off the bottom of the mint stems and place mint in jar. if there is room, close lid, otherwise loosely place a plastic bag over mint.