Pete Evan's Moroccan Carrot Salad with our smoky twist
Updated: Mar 9
We love Pete Evans.
His recipes are amazing. His breadth of knowledge regarding natural health and well being, and his strong values and genuine care for others.
I probably own almost every one of his cookbooks as they are such clean healthy recipes that taste so good and are easy to make.
I have decided to do a little smoky twist to Pete Evan's Moroccan Carrot Salad
All we have done is substitute our EveryOrganics Cold Smoked Raw Honey in the recipe instead of plain raw honey.
You can do this with almost any recipe and the depth of taste as a result is divine.
Taken from Taste Online.
To read more about Taste online : https://tastecooking.com/about_us/
To see the full recipe by Peter Evans online:
“Pete Evans creates caveman-friendly recipes in his cookbook, The Paleo Chef. All recipes are free of gluten, grain and dairy.
This carrot salad is a knockout when served with many different dishes, but especially lamb, roasted chicken, or spiced fish. It’s a great one to keep in the fridge, too. It is terrific to serve on a piece of sprouted bread with some sliced avocado and liver pate to really top it off.
In a large serving bowl, whisk together the olive oil, lemon juice, vinegar, honey, and ginger until well combined. Add the chile, sumac, carrots, almonds, cilantro, mint, and barberries or currants. Toss, season with sea salt and freshly cracked black pepper, and serve.
Place the nuts in a bowl. Add enough filtered water to cover, then set aside to soak for 12 hours.
After soaking, the nuts or seeds will look nice and puffy and may even start to show signs of sprouting. Rinse the nuts or seeds under running water.
If you want to toast the nuts or seeds without damaging all those nutrients you’ve activated, you’ll need to do so over low heat—either in a dehydrator or on the lowest temperature in your oven (at 120°F/50°C). This will take anywhere from 6 to 24 hours. The nuts or seeds are ready when they feel and taste dry.
Use your activated dried nuts or seeds as you normally would use toasted nuts or seeds. They last really well in an airtight container at room temperature. They can be ground, too”