We don’t make enough carrot salad

An antioxidant-rich diet is all about putting color onto your plate.  Gabriel Cousens gets it right in Rainbow Green Live-Food Cuisine.  The title says it all.

Today, we’re getting extra beta-carotene – vitamin A – with carrots.  Dill weed packs an extra cancer-fighting punch with antioxidants like eugenol and limonene.  Cranberry (yum – polyphenols) and lemon (mmm…flavonoids) are bursting at the seems with antioxidants.  Eat em up!

This salad takes a good it of manual labor…and it is very rewarding. (Really though, it’s simple )

Normally a salad like this serves two or three people, or even more as just a side salad.  I think I just might polish it off by myself – it’s a carrot kind of day.

Ingredients:

• 2 carrots
• 1/2 cup dill weed
• 1/2 cup sliced or whole filberts (hazelnuts)
• Handful of dried or fresh whole cranberries
• Splash of fresh squeezed lemon juice or vinegar
• Splash of olive oil
• Himalayan rock salt to taste

Procedure:

• Grate the two carrots (this is the hard manual labour part).
• Add the cranberries and a splash of lemon juice.

• 
• Chop the dill weed.

• Add this and the hazelnuts to the salad, drizzling with olive oil and sprinkiing with salt.
• Now stir your beautiful creation and serve.

And for dessert…

(Tip: I like to have my dessert first.  If it’s fruit – it sits in my tummy better.)

Fresh Homemade Apple Sauce

• Chopped and cored apples (use whatever quanitity you desire)
• Unpaseurized honey or agave nectar (again, use to taste)
• A good dash of cinammon (I like mine extra cinammon-y)

Blend all the ingredients in a food processor until you get a good smooth consistency.  Spoon into bowls and enjoy!  I garnished mine with some fresh cranberries and a slice of lemon.

Check out more healthy recipes on This Mama Cooks! Healthy Food Blog Carnival