Carrot Raisin Salad with Lemon & Garlic

July 8th, 2011 at 1:01 pm
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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:

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Cookbook Update

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

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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.

Comments

  1. Beautiful design! I absolutely love the colors and simplicity. It looks like the kind of book I would pick up and browse through at the bookstore. Will definitely want to check this out when it’s ready!

  2. The cover is beautiful, Hallie! I don’t think anyone could resist buying your cookbook with that cover. :-) Love the title!

    Hugs,
    Shirley

  3. Oh, it’s beautiful, Hallie!!! It reflects your healthy, pure eating philosophy perfectly! Can’t wait to have it in my hands! Thanks so much for mentioning my raw bread recipe. :)

  4. Raisins and garlic? Are you sure? Well, if you say so Hallie, then I have to believe :)

  5. Oh my, and congrats on the book Hallie! It is going to be awesome!!!

  6. What a photogenic salad Hallie! I can’t wait to try it. I also love love love the focus and cover of your cookbook. Hooray! Right up my alley.

  7. And I forgot to say THANK YOU for the link love :) I get so distracted by your pictures.

  8. MaryK in Milwaukee said on July 9, 2011 at 1:22 am

    Gorgeous cover Hallie!

  9. Thanks for all the good feedback on the cover!

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In Hallie’s cookbooks you’ll find gluten-free, dairy-free recipes made with whole, natural foods.

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Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook

About me

I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.