Minted Carrots

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6 medium carrots, cut into 1/4-inch pieces on a bias cut
1 Tbsp. agave nectar
1 Tbsp. minced fresh mint

• Cook the carrots in boiling water until tender. Drain. Toss with the agave nectar and the mint.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind