Ingredients

1 lb. fresh carrots, cut in 1/2–inch slices
1-1/2 tsp. crystal fructose
1 tsp. Dijon style mustard
1 tsp. curry powder
2 tsp. walnut oil
2 Tbsp. raisins
2 Tbsp. chopped fresh parsley

Cooking Instructions

In a large saucepan, bring 1 inch of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring, to blend, 2 minutes more. Sprinkle with parsley.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)