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I’ve been keeping my meals light and simple this week, given that on Tuesday my kitchen was completely gutted! It’s currently a dust zone complete with bare plywood floors, walls stripped down to studs, and electrical wires poking out of the ceiling every which way.
My makeshift kitchen in the basement is cozy and functional, though, so I’ve been managing to eat healthy and balanced meals. I’ve only had the urge to bake once, and since I have no oven, that’s a good thing!
This snappy salad is a breeze to make, especially when you use a food processor to shred the carrots. Pair it with grilled fare of any kind or take it on your next picnic. Affordable and nutritious, carrots are pretty high up there on my list of favorite vegetables. Packed with beta-carotene, vitamin C, vitamin A, and fiber, they lend themselves well to dozens of cooking methods, but my favorite way to eat them is raw.
A few more carrot recipes you might enjoy:
- Raw Carrot Apple Bread from Gluten-Free Cat
- Carrot Oven Fries from 101 Cookbooks
- Roasted Carrot Hummus from She Let Them Eat Cake
- Candy Carrot Coins from Gluten Free Easily
The cover of my book has been finalized! What do you think? (If you’re reading this in a reader or email and can’t see the cover image, click here to go directly to the blog post.) I’m thrilled with the design. The book itself has really started to take shape these last few weeks. After spending months on these recipes and hour upon hour at the computer, it’s incredibly gratifying to feel the project become more and more real, tangible, and complete.
Look for an upcoming post next week where I’ll share a bit more about my vision for the book and another venture that will complement it.
Carrot Raisin Salad with Lemon & Garlic
Serves 2 to 3
5 large carrots (about 1 pound), peeled and shredded
1/3 cup raisins
1/4 cup finely chopped flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey or agave nectar
1 garlic clove, minced or finely grated
Sea salt, to taste
Toss all of the ingredients together in a large bowl. Serve right away, or refrigerate for up to 1 hour before serving.
Check out more healthy recipes at Slightly Indulgent Tuesday.