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Carrots with Parsley & Walnuts |
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Yields 1 Serving of 1 Cup
Ingredients:
2 Carrots, grated (about 1 cup)
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped raw walnuts
2 Teaspoons fresh lemon juice
2 Teaspoons extra-virgin olive oil
1/8 Teaspoon salt
Dash black pepper (optional)
Instructions:
Place all the ingredients in a mixing bowl and toss well. Stores in a sealed container in the refridgerator. Carrots and Parsely and Walnuts will keep for 3 days.
Variations: For Carrots with Golden Rasins and Mint: omit the parsley and walnuts. Add 2 tablespoons golden rasins, soaked for 10 mintues ( to plump and soften them) and drain and add 2 tablespoons chopped fresh mint.
Author: Raw Food Made Easy
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