Well, it took quite a while for summer to arrive in France this year, but it’s finally here. Sometimes, the heat wrecks havoc on my appetite. Eating light and raw is easy and healthy. Here’s my latest raw creation perfect for hot summers.
Ginger Carrots in Lime with Peanuts
Grate carrots into a bowl.
Add a T of coconut cream (or olive oil if you prefer).
Add in a can of rinsed white beans.
Juice 1/2 of a lime and pour over carrots.
Finely chop a small spring onion and add to carrots.
Mince a square inch of ginger and a clove of garlic; add to bowl.
Season with salt and cayenne pepper or a splash of Tabasco.
Sprinkle with a handful of roasted peanuts.
Call me crazy, but I get very excited over color. Vibrant colors in my environment makes me smile. There’s something about a bowl full of color that makes a meal all the more appetizing…even if it’s just one color like in this fabulous Tahini Carrot Salad. It’s cruncy, tangy, and entirely satisfying either by itself or on the side of something else.
Tahini Carrot Salad
Peel and then grate as many carrots as desired. I like a nice big chip as opposed to a scrawny little thread. Place the grated carrot in a mixing bowl.
Mix in a mashed clove of garlic and some fresh grated ginger.
Mix the following dressing to taste:
Add salt and pepper to taste while humming a happy tune and pour this over your grated carrots. Mix well. Then commence munching. Happy bunny?
Serving Suggestion: This dish looks great alongside and tastes great with Zesty Zucchini Salad.