Makes 2 Cups; Serving Size, 1 Tablespoon
•2 C peeled, 1/4-inch-thick sliced carrots
•1 C reduced-fat smooth or chunky peanut butter
Bring a small pot of water to a boil. Add the carrots and cook at a high simmer until they’re very tender, about 20 minutes. Drain well and cool to refrigerator temperature (37 to 39 degrees F.).
Place the carrots in the bowl of a food processor and blend on high speed until smooth. Add the peanut butter and process on high speed until very smooth.
Transfer to an airtight container and refrigerate until ready to use. The peanut butter will keep refrigerated for up to seven days.
Calories: 50; total fat: 3 G; carbohydrate 4 G; dietary fiber 1 G; protein 2 G.
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