Bright shredded carrots with herbs and lemon

Some days the medicine is a long braise. Other days it is 20 minutes and a sharp knife, and that counts just as much. This is a no-cook side built for a night when standing over a stove is not what you have in you, real food that still comes together fast.

What you are making is color. Carrots are a source of beta-carotene, which the body converts toward vitamin A, supporting the immune and mucosal lining. The herbs, garlic, and lemon bring polyphenols and brightness, and the olive oil helps your body take up what the carrots offer.

Before you eat, take a breath and look at what is in front of you: orange and green, a little shine of oil, the smell of cilantro and lemon. Make it beautiful. Slow down, and let the meal land.

Ingredients

• 1 lb carrots, chopped or coarsely shredded
• 1/2 cup onion, chopped
• 1/4 cup lemon juice (omit for low-histamine or interstitial cystitis, and add a splash more olive oil)
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• 1/8 tsp sea salt
• Black pepper omitted for strict elimination AIP (it is a seed spice set aside in this phase)

Method

Add the carrots and onion to a large bowl. Pour over the lemon juice and olive oil, then add the cilantro, parsley, garlic, ground ginger, and salt.

Toss everything together until the carrots are evenly coated and the herbs are well distributed.

Chill in the refrigerator for at least twenty minutes before serving. The rest lets the carrots soften slightly and the flavors settle into each other. Taste and adjust the salt before you bring it to the table.

*Adapted from a-clean-plate*