Try Chef Judy's great little carrot and herb spread!

June 8, 5:49 PMOrganic Food ExaminerNatalie Rotunda

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Chef Judy Hallisey, Cancer Treatment Centers of America at Midwestern Regional Medical Center, Zion, Illinois, shares this simple, healthy-yet-gourmet spread you’ll want to serve to guests, whether you’re gathering to celebrate Father’s Day next Sunday, graduation, the Fourth of July, or at no-special-reason get-togethers. Chef Judy says, “Carrots supply Vitamin B1 (thiamine), which helps us release energy from the foods we eat.”

Enjoy!

Carrot & Herb Spread with Sesame Seeds

10 Servings

2 lb ready-to-eat baby-cut carrots
1 medium onion, chopped
1 tsp chopped fresh or dried dill
1 tsp chopped garlic
¾ tsp salt
¼ tsp freshly ground pepper
8 oz fat-free cream cheese
Black sesame seeds for garnish
2 zucchini, sliced

Procedure:

Heat oven to 350ºF. Spray a 15x10x1-inch pan with cooking spray. Place carrots and onion in pan. Sprinkle with dill, garlic, salt and pepper; stir to coat. Roast uncovered 35 - 45 minutes, until tender, stirring occasionally. Place in food processor; blend. Chill. Garnish with sesame seeds; serve with zucchini slices.

Nutritional Information: (Serving Size: 4 Tbsp) Calories 100, Fat 1g, Dietary Fiber 2g, Sugar 3g, Protein 3g

Chef Judy is part of CTCA’s team that provides a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support to meet the special, whole-person needs of patients with advanced and complex cancer.