It has been swelteringly hot at my end of the world lately, not to mention the humidity. Technically speaking, it is always ‘summer’ in Singapore as it is very near the equator but the past month the heat got turned up a notch. The area that we live in Singapore is closer to the coast and generally there is a bit of a breeze but there has been none of that happening either. As I am writing this post right now, I am sweating profusely like a marathon runner I kid you not.
So last week, while I was doing my usual grocery run I happened to find these gorgeous organic purple carrots and decided to make a simple and scrumptious salad out of them.
At times like this, I like to keep it simple in my kitchen. Sweating over a stove top on a very, very hot day is not tempting for me at all. Besides keeping things simple with the way we cook is THE key to make the transition to a healthy change in the way we eat that much easier. Not all meals have to be complicated and require 4 hours in the kitchen to taste and look good and if you start with fresh organic (whenever possible) produce and add plenty of herbs, everything falls into place deliciously.
Being mindful of not replacing bad habits with new bad habits e.g. eating processed Gluten free foods (otherwise known as GF Junk foods) or constantly baking with tonnes of natural sugars and nut flours which breed inflammation in the body has been important for me. So I try to eat real food as much as possible. Occasional GF/DF* desserts yes, daily GF/DF* desserts no. Occasional GF/DF *pizzas yes, daily GF/DF* pizzas no. So you get my point, I mostly just eat real whole foods.
I am neither a chef nor a dietician nor do I pretend to be one, I am just someone who is managing my autoimmune illness with simple, easy and delicious whole food meals without adding any nasty processed sauces to make my food taste good. Instead I use fresh herbs, freshly cracked pepper and spices to flavour my food. The only true seasoning that any food really needs in my opinion is good quality sea salt and seriously a little goes a long way. Cooking this way not only makes the food taste good, it has the added benefit of nourishing my health. I want to inspire others to do the same along my journey. We can stop embracing a new version of the old junk and instead just eat real whole foods.
My meals are always gluten, dairy and egg free since I have food sensitivities to them. I am not a fan of removing whole food groups out of my diet on a permanent basis e.g. carbs or protein. Keeping high histamine foods and high sugar foods/fruits out of my diet reduces the inflammation in my body which in turn makes me happy. This is how I cook and eat on a daily basis, my own version of clean delicious eating for managing my autoimmune illness. Everyone is different with their bio-individuality so go explore and see what food works for you and what doesn’t. ALWAYS listen to your body and don’t let fad diets tell you otherwise.
So let us get back to my salad. I love my herbs and parsley works really well with this purple carrot salad giving it that extra zing and adds another dimension to the lusciously dark purple colour of the carrots. Looks pretty and tastes yummy, a wonderful combination in my book.
With only three ingredients in this salad, all the more reasons to try this recipe at home. Perfect for a weeknight meal to go along a grilled salmon, chicken or if you are vegan just throw some nuts or grilled tempeh on to the salad and you are good to go!
This salad is also low histamine friendly. Histamine intolerance is a complex but interesting topic which I will go into further in another post.
If you have histamine intolerance and are following a low histamine diet then you don’t need to add the lemon juice in, I did just that and the salad still turned out refreshing and beautifully delicious.
Purple Carrot and Parsley salad – Serves 4
- 8 large purple carrots (organic if possible)
- 2 handfuls of roughly chopped parsley
- 1 small brown onion thinly sliced
- 7 tbspn extra virgin olive oil
- 2 tbspn freshly squeezed lemon juice (omit this if on a low histamine diet)
- freshly cracked black pepper
- good quality sea salt
OK this is how you roll:
- Peel the carrots and shred them using a serrated peeler or a spiraliser will work fine as well.
- Whisk the olive oil, lemon, salt and pepper in a large salad bowl.
- Add in the chopped parsley, carrots and sliced onions in the salad bowl and give everything a good toss.
- Serve with your favourite protein!
Eating healthy, nutrient dense and anti inflammatory foods doesn’t have to be boring or complicated. It can be really simple and scrumptiously delicious at the same time.
*GF/DF (Gluten free/Dairy free)
So did you try or would you try this easy and delish salad recipe? I would love to hear your comments below!