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Carrots with Moroccan Spices

Angelic Wellness
Bernice Johnson, D.C.  *  Jin Kim, D.C.
605 East Central Avenue
Winter Haven, FL 33880-3056
(863) 293-7789

Once again this recipe is from my favorite recipe book, Row Food Made Easy for 1 or 2 people by Jennifer Cornbleet.  I love this book  I am not a huge fan of carrots, but I really like them this way. 

Carrots with Moroccan Spices

2 carrots, peeled
2 T chopped fresh parsley
2 T fresh orange juice
1 ½ t fresh lemon juice
1 ½ t extrea virgin olive oil
1/8 t salt
Dash cayenne (just a dash unless you are a heat freak)
Dash ground cinnamon
Dash ground cumin
Dash black pepper
Thinly slice the carrots.  I will also grate them if I am feeling lazy, less chewing.  Place in a mixing bowl along with the remaining ingredients.  Toss well.  Stored in a sealed container in the refrigerator, it will keep for 3 days.


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