Thursday, June 23, 2011

Carrot and Apple Salad with a hint of Mint....

Recently I attended a free cooking class at the UCSD Medical Center in San Diego, CA. The class is called the  "Healthy Eating Program".

"We believe that food nourishes the body, nurtures the spirit, and is essential for health and healing. Our Research focuses on helping people adopt diet and other lifestyle changes that can help prevent and control diseases like cancer. We are now offering counseling services to the public." (UCSD Medical Center)

Check out their website to sign up for these amazing classes at:

This past week, the topic was about Phytochemicals. These are compounds that occur naturally in bright colored food such as fruits and vegetables. Phytochemicals contain many nutrients for your body and may help reduce future ailments and cancers.

This recipe was taught in the Healing Foods class but I have adjusted it to my liking! Hope you enjoy as well!

Carrot and Apple Salad with a hint of Mint
Author: Brenna Bowers (adapted from Healing Foods Class)
Makes: 8 servings

6 Tablespoons rice vinegar
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoons honey
4 apples (Fuji, Gala or Pink Lady….an apple that is high in sugar content)
4 large carrots, peeled and shredded
1 Tablespoons fresh grated ginger
1 cup dried cranberries
½ cup toasted slivered almonds
Dash of salt and pepper
½ cup torn fresh mint leaves

In a blender, mix the rice vinegar, balsamic vinegar, olive oil and honey. Blend until it is smooth and emulsified (mixed all together and does not separate).

With a food processor, shred the apples (skin can be left on), carrots (peeled) and ginger (peeled).

Toss the apples, carrots, ginger, cranberries and slivered almonds in a bowl. Sprinkle with salt and pepper. Pour the dressing over the mixture and stir until it is evenly coated. Garnish with the torn mint leaves. 

Refrigerate or eat!

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