Compassionate and conscious cooking, eating, reading, writing, gardening, cleaning, decorating, crafting, beautifying, losing weight, getting healthy, working out, couponing & living with a DIY Dervish.
Today's raw recipe is another from Living Cuisine by Renée Loux Underkoffler. When I was reading the ingredients for this salad, I was concerned that it may be too sweet. But, Renée Loux really seems to be a master at balancing flavors to please the palate. This dish is quite lovely. Though it's for tonight's dinner, I made it this afternoon to take advantage of the daylight for the "photo shoot". I'm going to have a difficult time staying out of it over the next few hours. Here's the goods:
Carrots and Currants Makes 2-4 servings
3 cups finely shredded carrots
1/2 cup currants or raisins (I used raisins)
1/2 cup chopped walnuts
1/2 cup chopped parsley
1 teaspoon dill
1 1/2 tablespoons nama shoyu
2 teaspoons flax oil
Toss carrots with currants or raisins, walnuts, parsley, dill, nama shoyu, and flax oil until well coated. Serve on a pretty lettuce leaf for a delectable presentation.