Roasted carrot dip.

Ok ok. I said I’d post a before and after/ DIY breakdown of our living/dining and kitchen today but ya girl is B-U-S-Y AF and has 2387423434958 photos to edit before I can make the blog post live. Perfectionist much? Yes. It’s the answer to that question you always get in an interview: ‘What would you say is one of your weaknesses?’. Me: ‘Oh I’m SUCH a perfectionist.’. A backdoor brag if there ever was one, IMHO. Lol. But honestly, being a perfectionist has its pros and cons. I am ALWAYS late. I take too much time to get simple tasks done because NEWSFLASH they are never perfect enough. I doubt myself a lot of the time + am a horrible decision maker (probs because I’m busy wondering if the decision I make will be perfect enough and doubt my choices… so obviously (eye roll) not making one is always the best solution. It’s a hard go for someone trying to launch a new business when every little detail is on your shoulders. I find myself often overwhelmed, and so I tend to put things off. Is it because i don’t care? Nope. Complete opposite. I care enough for everyone and then some. Now that the negatives are out of the way, let’s talk about the positives of perfectionism. I work. HARD. I am organized AF, I love order so much I can Marie Kondo my way out of any situation. Cleaning my house is my therapy. I can often find solutions to a problem and I absolutely love to help others. Any other perfectionists out there? My goal for 2020 is to be: more on time, let good enough be just that – good enough and spend less time worrying about the big goals, set smaller ones and learn to appreciate the little things. We all strive for good things. Here’s hoping your goals for 2020 are attainable ones that bring you joy. We all need to cut ourselves a little slack.

photo property of @sincerely_les

Ok, this dip. It’s UNREAL amazing. Vegan, legume free so it’s Whole30 compliant and paleo. You can eat it by the frickin spoonful. I totally support eating it this way.

Hope you’re all enjoying your week!


Les xx


  • 500g of carrots (I zero out a bowl and use a food scale to weigh it out)
  • 1/4 cup runny tahini (I use seed + mill)
  • juice of 1 lemon
  • 2-3 T good quality EVOO
  • 4 cloves of garlic
  • 1/2 t cumin
  • 1/2 t salt
  • 1/4 t paprika
  • pepper (and additional salt if needed) to taste
  • 2-3 t harissa spice (I picked mine up from Dominion/Loblaws. It’s the black label president”s choice brand spice)
  • toasted pumpkin seeds, EVOO,chopped cilantro and extra harissa spice (for garnish)


Preheat over to 425 F. Line a baking sheet with parchment paper.

Scrub carrots and cut into large chunks. In a bowl, toss carrots in 1-2 T EVOO and 1/4 t salt. Spread carrots on the baking sheet with the unpeeled garlic cloves. Roast until carrots have browned edges and are fork tender. Once roasted, remove garlic from pan and remove peel. Place peeled garlic and carrot into food processor. Add 1/4 t salt, cumin, tahini, 1 T EVOO, lemon juice and 1 t harissa spice to start. Process until smooth and add more harissa spice as needed and salt and pepper to taste.

Top with a drizzle of EVOO, toasted pumpkin seeds, chopped cilantro and a sprinkle of harissa spice. Serve with tortilla chips, chopped veggies or even a warm roasted veggie bowl.


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