Carrots have numerous nutritional benefits, as they are packed full of sugar-balancing through researching ways to balance blood sugar through diet and naturally reverse autoimmune disorders…I’m learning even more about the incredible benefits they are full of!
Because of the complex carbs and type of fiber they contain, they help our bodies balance our blood sugar - especially when enjoyed raw, like in this recipe.
They are full of beta-carotene (the vitamin that gives them their gorgeous color) AND alpha-carotene, and we need these 2 antioxidant-rich substances to help our body make vitamin A for healthy skin and mucus membranes, boost our immune system, and give us good eye health and vision.
The antioxidant load in carrots is high, and a necessary nutrient our body needs to help itself remove free radicals and unstable molecules, two of the “oxidants” that contribute to cancer, inflammation and compromised immunity. Carrots literally help our body “flush” them out!
I won’t bore you with more details on the power of these amazing root veggies - but hopefully you’ll get to making this delicious recipe to bump up your carrot intake.
Your body will thank you!
Ingredients
1 - 10 oz. bag shredded carrots
1/3 cup raisins, dried cranberries or golden raisins
1/2 cup medium-diced fresh pineapple (or canned, if you don’t have fresh)
1/2 cup walnuts, chopped into small chunks
Sauce:
1/2 cup unsweetened almond milk
1/4 cup mayo
1 teaspoon (packet) of Stevia or a drizzle of pure maple syrup
(Choose your sweetener based on your personal nutritional needs.)
Instructions
For the salad:
Stir together the shredded carrots, raisins, diced pineapple, and walnut pieces into a bowl. Set aside.
Mix up the sauce ingredients in a separate container, using a whisk to blend well. Pour the creamy concoction over the bowl with the carrots, raisins, pineapple and walnuts.
Refrigerate for at least 2 hours, or overnight for best taste and blending of all the flavors.
Makes a wonderful, light, FRESH side dish for grilled chicken or fish.
Let me know what you think - did you make this? Chat with me on our Community page on Facebook about carrots, this recipe or any FRESH topic!