Courtesy of Basic Foods http://www.basicfoodsmarket.com

Moroccan Roast Diet Type: Low Fat Cooking Time: Over one hour Ingredients:   1 3-pound eye of round roast   6 cloves garlic, peeled and cut into slivers   2 tablespoons coriander seeds, crushed   2 tablespoons lemon zest   1 tablespooon olive oil   1 teaspoon Cumin seed, crushed   1/2 teaspoon salt   1/2 teaspoon fresh ground black pepper   2 baking potatoes, quartered   2 Spanish onions, peeled and quartered   6 carrots, trimmed and cut into 2" pieces   4 parsnips, trimmed and cut into 2" pieces   Directions: Trim excess fat from roast. Cut several 1/2" wide slits randomly into top and sides of roast. Insert garlic slivers into slits. In a small bowl stir together coriander seed, lemon peel, olive oil, Cumin seed, salt and pepper. Rub beef surface with spice mixture. Cover and chill for several hours or overnight. Preheat oven to 350 degrees. Place roast in a shallow roasting pan. Bake for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the thickest portion of the meat registers 140 degrees for medium-rare doneness or 155 degrees for medium. Add assorted cut up vegetables during last 45 minutes of cooking. Remove from oven. Loosely cover with foil. Let stand for 10 minutes. Slice and serve with roasted vegetables. Servings: 10 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 10 Amount Per Serving  Calories 285 Calories from Fat 55  % Daily Value* Total Fat 6g 9%   Saturated Fat 2g 9%   Mono Fat 3g   Cholesterol 69mg 23% Sodium 203mg 8% Total Carbs 26g 9%   Dietary Fiber 6g 22% Protein 31g   Iron 21% Calcium 6% Vitamin C 21% Vitamin E 6% Vitamin A 122% Vitamin B-12 37% Vitamin B-6 30% Pantothenic acid 11% Niacin 25% Riboflavin 12% Thiamin 13% Folate 15% Selenium 53% Manganese 20% Copper 15% Zinc 35% Potassium 27% Phosphorus 32% Magnesium 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.