Ayurvedic Recipes: Carrot Currant Salad
Yes, carrots are good for the eyes and so much more!
This popular root vegetable has an interesting “personality”. Ayurveda tells us that substances with a sweet taste have a cooling energy. Although the carrot is mainly sweat in taste (rasa), it has heating energy (virya). This makes the carrot a great seasonal vegetable for winter.
Rich in Vitamin A and antioxidants, the carrot is a salad superhero and can be enjoyed raw or cooked. Immune-boosting qualities, the ability to bring down blood pressure and protect the liver, act as a diuretic, improve appetite, and treat IBS, are just a few of it’s superpowers!
The other ingredients in this salad are great sidekicks that help this dish pack the perfect punch! They are nourishing, grounding, and unctuous, making this a welcoming, wonderfully warm winter recipe.
This is a raw salad that I suggest be warmed before eaten, or at least eaten at room temperature to aid in digestion.
Carrot Currant Salad
- 1 cup of currants, raisins, or chopped dates
- 3/4 cup warm water
- 1 1/2 tbsp tahini
- 3/4 tbsp maple syrup or jaggery
- 1 tbsp fresh lemon juice
- 1/8 – 1/4 tsp ground cinnamon, to taste
- 3-4 cups grated or shredded carrots (about 4-6 medium carrots)
- Optional: about 1/4 cup fine toasted coconut flakes for garnish
- In a small bowl, soak the currants, dates, or raisins in the warm water for five minutes. Drain and reserve 1/4 cup of the soak water.
- In a large bowl, whisk together all the ingredients, except for the carrots and coconut.
- Stir in the carrots until coated well with the dressing.
- Warm before serving, and garnish with toasted coconut.
Serves four as a side dish.
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