Those of us living in the northern hemisphere know, that like no other month of the year, November calls for rich, comforting foods. Now is the time to add warming spices and the immune system supporting ingredients. Root vegetables are in season, so use them generously, but make sure that they are organically grown. Also consider that seasonal, freshly harvested locally grown produce has the highest nutritional value possible.
Ingredients:
- 1 large carrot per person
- 1/2 tsp virgin olive oil
- 1/2 tsp freshly pressed lemon juice
- pinch of Celtic sea salt
for the pesto
- 1/2 cup purple basil leaves, packed
- 3 Brazil nuts
- 4 small Deglet Noor dates or 1-2 Medjool dates
- 2-3 garlic cloves
- juice of 1/2 lemon
- 1/4 cup virgin olive oil
- pinch ground cloves
- pinch freshly ground black pepper
- pinch Celtic sea salt to balance the flavors
Method:
- Wash and peel the carrots. Using vegetable peeler or a mandolin, cut the carrots into long, thin ribbons.
- In a large bowl mix the sliced carrots with a pinch of salt, virgin olive oil and freshly squeezed of lemon juice. Set aside. Allow to tenderize while you are making the pesto.
- To make the pesto pulse blend Brazil nuts and dates in the food processor. Add garlic cloves and pulse blend again. Add purple basil and lemon juice, and process until basil leaves are well chopped and combined with the other ingredients. Add olive oil and spices and whiz again for a few seconds. Adjust the taste as needed.
- Add 1 heaping teaspoon freshly made pesto to the bowl with carrot strips and mix well.
- Portion out the carrots on individual plates. Top each portion with a generous dollop of pesto. Garnish with edible flowers and serve right away. Enjoy in good company!
Tip: This is a perfect office or school lunch. Prepare ahead, pack into a tightly closing glass container and store in the refrigerator.
To store the pesto, transfer the freshly made pesto into a sterilized glass jar. Pour enough virgin olive oil to completely cover the surface. Close the jar tightly and place it in the fridge. Consume within a week.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023
