Serves: 5
Total Calories: 35
Equipment:
cutting board
peeler
grater, or a food processor fitted
with a shredding disk
measuring cups
chef’s knife, 8-inch
measuring spoons
citrus juicer or reamer
medium bowl
rubber spatula
Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.
Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.
This carrots with parsley and walnuts recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.
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