Published on July 26th, 2012 | by Laura Theodore1
Summer Carrot Salad – The Jazzy Vegetarian
By Laura Theodore
Summer is here and it’s time to use more fresh, raw ingredients in our daily fare.
A daily green salad is included regularly in most menu plans, but sometimes we want something that has a little more jazzy-pizazz! That’s why I came up with his fabulous Summer Carrot Salad. Super quick to prepare and so delicious, it features crunchy carrots and sweet maple syrup.
Now, a word about maple syrup. This sweet, sugary syrup is made from the sap extracted from various types of maple trees. I like to buy organic maple syrup whenever it is available to avoid un-desirable additives. I cook with “Grade B” maple syrup, which is darker in color and thicker in consistency than the “Grade A” variety. “Grade B” maple syrup imparts a denser maple flavor into the recipe. If you prefer a more subtle maple taste, purchase the “Grade A” variety, which is lighter in color with a less intense flavor profile.
So on to my recipe of the week! Happy Cooking!
Summer Carrot Salad
Makes 2 to 4 servings
1 ¼ cups grated carrots
1/2 cup chopped walnuts or pecans
1/3 cup raisins
2 tablespoons maple syrup
1/4 teaspoon sea salt
Freshly ground pepper
Combine all ingredients in a medium size mixing bowl. Cover and chill for 2 to 4 hours if desired and serve!
On todays radio program, Laura Theodore, the Jazzy Vegetarian welcomes Amber Shea Crawley to chat about raw and partially raw recipes. Amber Shea Crawley’s fabulous cookbook, Practically Raw: Flexible Raw Recipes Anyone Can Make is 100% vegan and debuted in March 2012. Amber is a linguist, chef, and author specializing in healthful vegan and raw food.