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Get yourself to unicorn┬áthis week and get some lavely organic carrots ready to cook up a storm in the kitchen! You can’t go wrong with the following recipe created by our kitchen team.

Carrot Buckwheat Risotto with Roasted Carrots, Kimchi, Roasted Cashews and Baby Leaves.

Serves 4

You will need:

1 cup of buckwheat groats

2 carrots thinly sliced

1 large carrot grated

3 cups of veg stock

1/2 cup of white wine (cheeky)

1 clove of garlic crushed

1 butternut squash diced

1/2 onion finely diced

3 tomatoes

2  sprig of rosemary

1 tsp turmeric

1 lemon

3 tablespoons of coconut oil



Sweat the onion, garlic, carrot and rosemary in coconut oil until soft.

Add the diced squash and tomatoes and cook for 5 minutes.

Add white wine and cook out for a few minutes until nearly gone.

Add stock and cook out until all ingredients are soft and have reduced slightly.

Blend until you have a smooth sauce.

Cook the buckwheat in the sauce and season with salt, pepper + lemon.

Garnish with maple roasted carrots, kimchi, roasted cashews + baby leaves.

TA-DAH! Dinner is served.