I was never a big veggie eater, unless those veggies were smothered in something more palatable like Ranch dressing or honey mustard. When I moved to Austin in 2011, my first roommate introduced me to hummus, and I started using that as a blanket for my veggies instead. It wasn’t until I started the autoimmune protocol the next year that I began experimenting with veggies in the kitchen. These Moroccan Carrots bridge the gap between “raw veggie snack” and “dressed-up veggie side dish” by combining raw shredded carrots with a savory herb dressing inspired by Moroccan marinades. Serve them anywhere you would a salad or just munch on them between meals!
Looking for more easy AIP recipes?
I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.
- 1 pound carrot (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup lemon juice (omit for low-histamine)
- 1/4 cup extra virgin olive oil
- 2 tablespoons cilantro (chopped)
- 1 tablespoon parsley (chopped)
- 1 clove garlic (minced)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper (omit for AIP)
- 1/8 teaspoon sea salt
- Combine all ingredients in a large bowl and chill before serving.