Tahini Curried Carrot Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Note by BC: added apple and ginger to the original recipe.

300g julienne cut carrots

1 apple

1 cup raisins

¼ cup pumpkin seeds

1 tbsp grated ginger

⅓ cup tahini

1 to 2 Tbsp Madras curry powder

¼ cup lemon juice

2 Tbsp maple syrup

¼ tsp fresh ground black pepper

subheading: Optional:

½ tsp garlic powder

dash of cayenne (for extra spicy salad)

dash of sea salt on top

1 Tbsp nutritional yeast (or sprinkled over top)

Turmerci

Note: Ingredients may have been altered from the original.

Directions at healthyhappylife.com

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