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Happy Easter! I hope everyone is having a lovely spring. Things are pretty great on our end. We are finally back into our routine after catching a nasty cold. It started with me and unfortunately I passed it on to both Cia and Josh. Before it hit I was in such a positive groove with all aspects of my life.. posting meals, settling into my transitioned style of cooking/eating, being very active, having quality family time, and then bam- I was smacked down and could barely do anything for quite a few days. I’ll spare you the details but it was rough taking care of the kids while being sick. I am so thankful to be over it and getting back into my groove. So things feel good. This is the first year Cia fully understands the tradition we are creating for Easter and it has been really fun to watch her excitement grow. She brings back so many memories of my Easters growing up.
Anyway as I’m now back on my feet I’m starting to experiment more with my meals and what gives me the right nutrition and energy. Most of the meals I cook are vegetarian so I try to use protein dense foods to make sure I’m not depleting anything. Enter tahini. This delicious ‘paste’ has plenty of protein, more than milk and most nuts. It’s also high in vitamin B, vitamin E, iron, calcium, and magnesium. Definitely a good food for a vegetarian. (Note: I am not vegetarian even though most of my meals are. I prefer eating vegetarian foods but when my body needs meat I don’t deny.) Tahini is a flavor I enjoy but never do much with. I walk a fine line with sesame but I’ve come to realize tahini is in the clear while sesame oil is not. Yay!
This carrot salad was inspired by Angela Liddon’s Oh She Glows cookbook. All of her recipes are vegan but well balanced and beautiful in all aspects. The tahini dressing is her recipe and originally I was going to enjoy it with roasted carrots, but carrot salad sounded more refreshing and fun. I was right.
Raw Carrot Salad
- 8 medium carrots
- 2 green onions, chopped into thin rounds
- 1 cup mushrooms, sliced thin
- 1/4 cup fresh cilantro leaves, chopped
- zest of 1 lemon
- 1 garlic clove
- 1/4 cup tahini
- 1/4 cup lemon juice
- 3 tablespoons nutritional yeast
- 2 tablespoon olive oil
- 1-2 tablespoons water
- 1/4 teaspoon sea salt
- Make carrot ‘noodles’. Peel skin off carrots and discard. Continue peeling carrots to create long broad ‘noodles’. Place in a large bowl.
- Food process garlic clove to mince. Add tahini, lemon juice. nutritional yeast, olive oil, water, and salt and process until smooth.
- Add tahini sauce, green onion, mushrooms, cilantro, and lemon zest to carrot noodles. Mix well, cover, and refrigerate 2-3 hours to allow flavors to marinate.