Carrot Beet "Spring-roll" Stir fry

ahh, just had a long day at work. Nothing too stressful, just alot of standing and uncomfortable-ness. My sister and I are working at a country market this summer at the ice cream parlour.

Ooohh crazy temptation there :P We had to try the ice cream so we can tell customers how good it is, so you know, we had some ice cream. :)

After annoyingly long shifts I just want to watch tv and have some comfort food. I usually am drawn to eat the first packaged food I see like cookies, crackers, chips etc. It's funny how I always did that after school during highschool days, I just devoured the kitchen when I got home.

Usually, I go for curry in these cases but decided to experiment with some Chinese spices. I have this chinese spice blend of anise, fennel, cinnamon, ginger, white licorice and cloves that I love, but I only had like a pinch left.

Thankfully I had all of the spices (except for licorice) in my spice drawer so, I then got to blending. The result tasted just like spring rolls!...or, the filling of spring rolls. Still good without the wrapper!

3 grated carrots
2 grated beets
1/2 an onion sliced thinly
2 cloves garlic, minced
2 tsp cinnamon
1/2 tsp ginger
1 tsp anise seeds
1 tsp fennel seeds
1/4 tsp cloves
Pinch of cayenne pepper (optional)
1 tsp sea salt
Ground black pepper
Sesame seeds, for garnish
Coconut oil, for cooking

Heat oil in a medium frying pan. Add onions, cook for a few minutes, add garlic, anise and fennel seeds. Cook until seeds are toasted and garlic is fragrant. Add carrots and beets, then add rest of spices. Season as necessary. Garnish with sesame seeds. Serves 2.