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
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