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 AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going 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!
Moroccan Carrots
Ingredients
- 1 pound carrot chopped
- 1/2 cup onion chopped
- 1/4 cup lemon juice omit for low-histamine or IC
- 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
Instructions
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Combine all ingredients in a large bowl and chill before serving.
Nutrition
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