Photo by BrettF on flickrSo - the one big huge benefit I've found with food aversion during pregnancy is trying new foods. And while I'm not a vegetarian, I love vegetarian cooking which is a blessing since I have a major aversion to meat during pregnancy (first and third trimester) as well as anything that is not ABSOLUTELY fresh. Slightly stale bread, bruised fruit, barely-wilted veggies - no way. (I used to feel comfortable walking the edge of fresh in my non-pregnant days.)
Today I discovered a super-duper yummy salad - and I'm so sick of salads - so this is kind of a big deal. It's inspired by the "Middle Eastern Carrot Salad" in one of the Moosewood cookbooks - but I don't always follow directions, so here is my version with measurements that I have left rather open to interpretation based on your personal tastes for certain ingredients. (I happen to love both mint and parsley and the scant measurements in the original recipe were not enough for me. Also - I thought adding some nuts/seeds for protein was both nutritionally wise and provided some crunch and depth.) And how about I name the salad after my daughter-to-be? : )
Cordelia's Carrot Salad
(vegan/vegetarian/gluten free)
1-2 Cups grated carrots
1-4 Tablespoons fresh mint
1-4 Tablespoons fresh parsley
1-3 Tablespoons olive oil or other vegetable oil
Juice of a half a lemon (or more, whatever you like!)
salt to taste
1/2 teaspoon agave nectar, honey, or sugar (or more to taste, but just a tiny bit - carrots are super sweet and if you add too much the salad will taste icky!)
1/2 - 1 teaspoon ground coriander (to be honest, you could put more if you love it taste)
Handful of roasted nuts or seeds (I used sunflower seeds, unsalted - but I bet almonds would be good too.)
I bet sumac and/or some seaweed would be tasty additions too - just have not tried that yet.
Sorry no real pics for you visual learners - but just imagine a bowl full of grated carrots with specks of green from the mint/parsley and you'll be on the right track.
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