Sauteed Carrot and Onion for Energetic Grounding

It’s amazing to me how a simple cooking style can help our bodies be more rooted energetically.

This dish is one I have been making lately to help feel more grounded. The magic is in the root vegetable, which grows influenced by energy moving down into the earth. Then cut it into a shape that further enhances the downward energy. The result is a dish primed with a grounding influence.

Pair that with sea salt (especially if it is charged with my kitchen crystals) that has a gathering energy and you have a powerful yet very simple way to bring your energy in and down during times when your body feels a bit scattered, anxious or uncertain.

You can use any root vegetable. Choose one with a solid downward growing root, like parsnip, radish or carrot. You could even add some burdock, but I would also add another root vegetable with it.

I make this as a side dish or put in a tortilla with a little lemon tahini dressing or fermented cashew cheese. Treeline cashew cheese is a favorite brand.

Sauteed Carrot and Onion

1 onion, thin half moon slices
3-4 carrots, sliced into 2″ long matchsticks
Pinch of sea salt
1 tsp good quality light miso
A handful of chopped parsley or cilantro
A little lemon or ginger juice (optional)

1. Heat your skillet to medium. Add the onion and saute for about 5 minutes, adding a few Tbsp of water to keep from sticking. When the onions are translucent, add a small pinch of sea salt. Pile the onions into the middle.

2. Add your carrots on top of the onions. Add a little more water and place a lid on top. Cook until the carrots are just starting to be tender, but not soft. Reduce the heat slightly.

3. In a separate bowl mix the miso with a small amount of water. Stir into the carrots and onion and let cook for another 2 minutes.

4. Stir in the fresh herbs and remove from heat. Add a little lemon or ginger juice if desired.

5. Serve as a side dish or in a tortilla with a dressing.

Sauteed Carrot and Onion

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Course Side Dish, Vegetable

Cuisine vegan

Equipment

• 1 medium to large skillet with a lid

Ingredients

  

• 1 onion thin half moon slices
• 3-4 carrots sliced into 2" long matchsticks
• Pinch of sea salt
• 1 tsp good quality light miso
• A handful of chopped parsley or cilantro
• A little lemon or ginger juice optional

Instructions

 

• Heat your skillet to medium. Add the onion and saute for about 5 minutes, adding a few Tbsp of water to keep from sticking. When the onions are translucent, add a small pinch of sea salt. Pile the onions into the middle.
• Add your carrots on top of the onions. Add a little more water and place a lid on top. Cook until the carrots are just starting to be tender, but not soft. Reduce the heat slightly.
• In a separate bowl mix the miso with a small amount of water. Stir into the carrots and onion and let cook for another 2 minutes.
• Stir in the fresh herbs and remove from heat. Add a little lemon or ginger juice if desired.

Notes

Serve as a side dish or in a tortilla with a dressing.

Keyword plant-based, root vegetable