‘Marrakesh Carrots’

Recipe Courtesy of The Sprouted Kitchen Bowl & Spoon Cookbook, by Sara Forte

Sara Forte’s series of cookbooks are each as fabulous as the next!  Her recipes feature whole foods, healthy grains, and incredible photographs, that are actually taken by her talented husband Hugh Forte.  I’m working my way through her cookbooks slowly and steadily, but they are on my go-to cookbook shelf that is always in reach when I’m menu planning.

This Moroccan-inspired carrot salad includes chickpeas, dried dates, scallions, red onions, pistachios and cilantro as its base. The olive oil and lime juice vinaigrette highlights the robust flavors of cumin, a pinch of nutmeg and the golden touch of turmeric.  Optional add-ons are feta cheese and pomegranate seeds, but if you’re trying to stick on a vegan route, you won’t miss the cheese at all.

(To view this recipe, click on the following link: http://www.sproutedkitchen.com/home/2014/12/17/marrakesh-carrot-salad-book-pre-order.html)

‘Marrakesh Carrots’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Salad or Side dish

Ingredients:

  • http://www.sproutedkitchen.com/home/2014/12/17/marrakesh-carrot-salad-book-pre-order.html
  • (I used matchstick carrots instead of grated carrots*)

Directions:

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