Sunday, July 20, 2014

Zingy Carrot Salad

Everybody likes carrots, this sweet root is optimal for all doshas.

Carrots are an excellent source of vitamin  A, providing 210% of the average adult's needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving.
It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.

Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.

Farmer's markets and some specialty stores carry carrots in a range of colors - like purple, yellow, and red - that contain a variety of antioxidants lending them their color (such as anthocyanin in purple carrots and lycopene in red carrots).

Serves 6
Salad Ingredients:
2 cups Grated carrots
1 small Grated beets
1 tbsp ghee
½ cup Sunflower seeds
½ Shredded coconut
1 tsp Cumin
½ tsp Turmeric
½ - 1 tsp Sea salt
½ cup Cilantro (optional)
½ cup raisins
Dressing Ingredients:
1 cup Sesame oil
2 tbsp Apple cider vinegar
1-2 tbsp Maple syrup
½ tbsp Tamari sauce

1.     Grate the carrots and the beets and place in a bowl.
2.     If using cilantro, chop the leaves into small pieces and add to the carrot beet mixture. 
3.     Heat 1 tbsp of ghee in a skillet.  Add the cumin and turmeric and saute for a few minutes.  Before the seeds get brown, add the coconut and saute together until both turn a nice brown.  Remove from heat, add some salt and combine.  Keep in a separate container until you are ready to serve the salad.
4.     When ready to serve, add the coconut and sunflower seed mixture and the raisins and toss.
Making the dressing:
Measure ingredients into a glass jar.  Place the lid on and shake vigorously until well combined.  Pour over salad and toss.  Leave the dressing aside until you are ready to serve the salad.  Enjoy this zingy, flavorful summer salad.

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