Grated courgette & carrot with seeds

Carrots are your best food source of beta-carotene. Carotenes are pigments that builds up in fat cells such as in your skin walls and protects you e.g. it protects from sun thereby helping you tan not burn.

Carotenes are converted to Vitamin A in the body, a primary anti-oxidant and protector of vision, especially in our later years. Yes, they are a starchy veg but I am including them in a low-carb food plan for health reasons.

In addition, raw vegetables such as courgettes, celeriac (celery root) and carrots are excellent  for those suffering constipation or a lazy bowel as they are a source of water & fibre.

One Serving approx: 100g        Carb 3.4g     Calories: 56

One Serving which is approx 100g

Fibre Protein Carbohydrate Fat
2.5g 1.6g 3.4g 4g


Makes 5 servings  – 480g 

150g, 2 fresh organic carrots

200g, 1 large organic courgette

10g, 2 heaped tsps sesame seeds, toasted

10g,  2 heaped tsps poppy seeds or almond flakes, toasted

15g, a handful  fresh coriander leaves

5g, 1 teaspoon flax  oil

5g, 1 teaspoon extra-virgin olive oil

5g apple cider vinegar

grated fresh ginger

salt & pepper

dash of fresh lemon juice


Wash the carrots and courgette leaving the skin on if they are organic.

My new food processor makes light work of grating the veggies- literally done in seconds.

Mix the oils into the finely chopped coriander and grated ginger and add to the vegetables.

Roast the seeds in a non-stick frying pan, watch carefully, they burn easily. Let them cook and add to the mix

Sprinkle fresh lemon juice on top

Season while tasting