Here on the West Coast, the rain has ceased for a few days allowing the sun to dance free in the blue lit sky, cherry blossoms to swing in the gentle breeze and our feet to step lightly on the streets.
With all this spring renewal I naturally reach for nourishing food, something a little light, something fresh.
The following salad provides a little spring cleaning for the body. Rainbow carrots are said to provide an abundance of antioxidants, with orange delivering the well know beta-carotene, purple providing anthocyanin and yellow offering a dose of lutein. These antioxidants help to protect your ticker while helping to keep your vision in check. Toss the carrots in a dressing made of fresh italian parsley, cilantro, olive oil, apple cider vinegar, and you've got a fighter. This dressing may help to reduce inflammation, remove unwanted heavy metals, whilst balancing your bodies ph levels. Add some warming dukka for crunch and a sprinkle of sea salt and your spring cleaning is off to a delicious start.
Parsley and Cilantro Dressing:
- 2 Tbsp of organic Italian Parsley
- 2 Tbsp of organic Cilantro
- Organic Olive oil (use your favourite)
- Raw Organic Apple Cider Vinegar
- Sea salt
Using a carrot peeler ribbion a variety of coloured carrots (about 4) until you can't ribbon them safely. Place in a medium bowl.
Place herbs in a small food processor and turn on. Once herbs have been broken down, slowly pour in enough olive oil to thin out the herbs (about 1/4 of a cup). Add 1 Tbsp of Vinegar and a pinch of salt. Taste and adjust to your liking.
Toss the carrots in the desired amount of dressing and serve on a plate or in a bowl and top with a healthy dose of dukka.
Eat right away!
*Not familiar with Dukka? Dukka is an Egyptian spice mix usually containing nuts, seeds and spices. Its taste will vary slightly depending on who makes it. Find a local Middle Eastern store (I get mine from Yek O Yek on Main and 14th here in Vancouver) or have a try at making your own with a recipe that entices you.