Growing up in Australia, the carrot made appearances in most dinners I enjoyed as a child. They were right there next to the peas; the two vegetables being a favorite combination in many homes in the Land Down Under.
Carrots are a chock-o-block vitamin dense root vegetable which are traditionally orange, but can also be other colors like red, purple or yellow. Inside each carrot there is vitamin A, which helps maintain the health of one’s eyes, and is clearly why parents tell children they will see better in the dark if they eat them. There is potassium, which is necessary for the body to hydrate efficiently. As well as regulating a healthy heart, muscles and nervous system. Vitamin K which helps with strong bones and kidney health. Vitamin C which is fantastic for the immune system. Not forgetting Fiber, which helps keep the body regular. Moral of the story; eat more carrots.
MINA Pepper Sauce
MINA fiery harissa pepper sauce is made in our local Brooklyn NY area by a Moroccan woman named Mina. She created the recipe herself, (having learned the art of cooking from her mother when she was a girl), carefully blending only 6 simple all-natural ingredients; red chilli pepper, red bell (capsicum) pepper, garlic, extra virgin olive oil, vinegar and salt. So simple and so perfect. Apparently, nearly all homes have a jar of this central condiment in North Africa where it is used as a spread or drizzled on top of meals. Sounds as Vegemite on toast, is to people in my home country of Australia!
Moroccan Carrot Salad
I must admit, besides either having raw carrots with hummus, blended in a raw juice, or as a side dish like the Australian tradition of steamed peas and carrots, I have not really ventured far with them in my diet. So, I was really excited to try this Moroccan classic, as suggested by MINA. This dish (which can be eaten hot or cold) is definitely on the easy side with minimal prep time before you are sitting down to enjoy all this orange-deliciousness.
- 1 lb fresh carrots peeled and cut into 1/8″ slices
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of chopped cilantro
- 2 tablespoon of Mina Harissa
- 1 tablespoon of fresh lemon juice
- 1 clove of garlic finely chopped or minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon of salt (to taste)
- Steam or boil the carrots until cooked but don’t over cook (slightly al dente is perfect)
- Drain carrots then run under cold water to stop the cooking process
- Dry the carrots and set aside
- In a medium size pan over low heat, sauté the garlic in the olive oil for a few minutes (don’t let the garlic burn)
- Discard the garlic
- Add the carrots, lemon juice, harissa, herbs and spices
- Cook on low heat mixing gently for a few minutes
- Take off heat
- Garnish with chopped coriander or parsley
This recipe is a base dish and open to interpretation, feel free to add your own twist if you like; maybe adding some dried cherries/cranberries, or vegan/goat cheese?
Want to win a variety 3 pack of MINA pepper sauce to try out for yourself? Enter below to win our giveaway including the Spicy Red, Mild Red and Spicy Green pepper sauces. Valued at about $27. If you are the winner, MINA will ship you the prize direct from their warehouse.
Otherwise, MINA can be ordered online from Farm to People HERE, or from select retailers.
Good Luck, and thanks for stopping by Willy B Mum.
Peace, Love and Plants Make the World Go Around!