Happy Imbolc to those who celebrate!
Held on February 1st, halfway between Yule (the Winter Solstice) and Ostara (the Spring Equinox), Imbolc is an ancient Celtic festival that celebrates renewal and birth, and the return of light after a long dark winter.
In this recipe I am using the very dark, black heirloom carrots and the raw black sesame paste (black tahini) to symbolize the dark winter days. My homemade elderberry fire cider and the chili peppers add fire while the blood oranges are here to symbolize the light that we welcome as the days are getting longer.
Notes:
The salad is very simple with a quite exciting taste. It is incredibly easy to make if you have all the ingredients. I am aware that you might not have the elderberry fire cider at home. You will have to improvise a little to get the dressing right. Use any fire cider vinegar and elderberry syrup, instead; or try to mix raw apple cider vinegar with aged balsamic vinegar and add some raw honey and aromatics like garlic, ginger, turmeric, and black berries. The taste will be different but you will be able to add as many healthy ingredients of your choice as possible.
The dressing has an off-black, slightly grey color. If you blend in a few fresh black berries it will turn darker, deeper black.
Ingredients:
- 1-2 black carrots per person
- 1 tsp virgin olive oil
- 1 blood orange per person plus 1 more to serve on the side
for the dressing
- 1/2 cup freshly pressed blood orange juice (2-3 oranges)
- 1/3 virgin olive oil or cold pressed oil of your choice
- 3 Tbsp raw black sesame paste (black tahini)
- 2 Tbsp elderberry fire cider or balsamic vinegar (read my Notes above for alternatives)
- 3 bird's eye chili peppers, seeds removed
- 1/4 tsp pink Himalayan salt to balance the flavors
for the garnish
- orange zest from organic oranges (make sure the zest is safe for consumption)
- freshly ground black pepper
Method:
- Wash and peel the carrots. You may want to wear gloves to prevent your hands from getting stained.
- Using a vegetable peeler cut the carrots into ribbons. If you have a spiralizer you can spiralize them if you prefer.
- In a bowl, mix the ribboned carrots with a little olive oil and set aside.
- Using a small blender, make the dressing. Blend all the ingredients until smooth and creamy. Adjust the taste as needed.
- Peel the oranges. Using a very sharp paring knife supreme each orange. Set aside.
- When you are ready to serve, add a few spoons of the dressing into the bowl with the ribboned carrots. Mix well.
- Portion out the prepared carrots. Add the orange supremes to each portion and decorate with orange zest. Add some freshly ground black pepper to taste. Serve the remaining dressing and more blood orange wedges or slices on the side. Light some candles and enjoy this delicious salad in good company!
Imbolc coincides with the Snow Moon tonight. If the weather allows, take some time for full moon gazing.
In radiant health, passionately raw - Dominique
Dominique Allmon©2026