Lunch: Pomegranate-Glazed Carrots

The ubiquity of pomegranates in Morocco inspired food editor Maggie Ruggiero to add one nontraditional ingredient — pomegranate juice — to this very traditional meze; its tartness turns up the volume on all the flavors, and its color lends a beautiful mah

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pomegranate-Glazed Carrots

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 tablespoon olive oil
1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed

Instructions

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.

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