Carrot salad with Moroccan spices

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Carrot salad with Moroccan spices

I have a strong attraction for all dishes with oriental flavors. I love recipes that call for those colorful and tasty spices of cumin, coriander, garam masala, paprika, turmeric and saffron! In addition to releasing delicious aromas, these spices have powerful healing and preventive properties. 

 

Cumin: 

Cumin is a healthy gold mine! A powerful antioxidant, current research suggests that it helps reduce the risk of certain cancers. It also participates in the protection of the cardiovascular system and is recommended in cases of diabetes thanks to its role in stabilizing blood sugar. In addition, it helps fight fever and strengthens the immune system. VSThis spice also has carminative virtues, that is to say it fights gas and intestinal bloating ....

 

Turmeric:

With impressive anti-inflammatory properties, and capable of slowing the development of Alzheimer's disease, this super-spice has enough to compete with the drugs offered in pharmacies! It is also often used in natural treatments against joint problems. The curcumin in turmeric also helps in recovery from stroke or in fighting arthritis. In addition, this incredible super-spice is involved in the prevention and treatment of cancer. 

 

The pepper

Digestion begins with the production of saliva (salivation), pepper stimulates it and thus allows the breakdown of food, the first step towards successful digestion, while protecting the teeth from acidity.

 

 

 

With that, here's a Moroccan-inspired recipe that can be prepared very quickly and goes well with a tagine, curry or even falafels!

 

 

Carrot salad with Moroccan spices

Ingredients:


3 to 4 cups of grated carrots
1/3 cup chopped parsley
1 / 3 cup of raisins
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1/8 teaspoon ground cinnamon
4 dashes of ground Cayenne
Juice of 2 lemons
1 gousse d'ail
1/3 cup extra virgin olive oil
Freshly ground pepper to taste

 

Preparation

 

  1. Place the grated carrots in a bowl with the chopped parsley and raisins. Add the cilantro, cumin, paprika, cinnamon and cayenne pepper and mix.
  2. Make a vinaigrette: mince the garlic and add it to a bowl with the lemon juice, olive oil and pepper. Whisk to combine. (Makes enough dressing for 2-3 salads).
  3. Drizzle the salad with the dressing.
  4. Mix and serve!

 

 

 

 

Bon appétit!

 

 

Caroline

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  • Caroline Bisaillon
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