I was never a big veggie eater. I always liked broccoli and carrots just fine, but if I was going to snack on a health food, I’d choose a banana, apple, or mango any day. When I realized my autoimmune disease generally comes packaged with, if not full-blown diabetes, insulin and blood sugar problems, I was bummed to realize I’d have to trade in the high-glycemic fruit I ingest for high-protein and high-fiber snacks like… veggies.
The roommate I had when I moved to Austin loved veggies. I don’t think I’d ever met a person before that preferred greens over all those sweet, juicy fruits I swore by. Her thing was raw carrots with hummus, though, and that actually didn’t sound too bad to me. I added broccoli and celery to the mix and got my raw veggies in that way for a good few months before I was ever tempted to branch out and try something new. Yum!
She moved out almost a year ago, but I think of her every time I eat raw carrots. When I sunk my teeth into this salad — my new favorite way to eat raw veggies, by the way — I found myself wishing (and not for the first time) that she was still here to share some good eats with.
- 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.