Tag Archives: cumin

Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.


Mexican Salad Duo

mexican salad

Bookmark these recipes for your summer parties: 1. everyone loves Mexican food 2. these salads go with everything a summer BBQ has to offer 3. they can handle the summer heat!

Remember, avocado is always welcome to join this party 😉

Black Bean-Corn Salad


Red Onion

Cumin Seeds



Black Beans


Olive Oil

1. Dice onion and sautee with olive oil. Add cumin seeds to toast then add diced jalepeno.

2. Add corn to sautee pan, then add black beans.

3. Mix and season to taste.


Tomato-Zucchini Salsa


Cherry Tomato



Red Onion

Lime, zest and juice

Avocado Oil

1. Chop tomato, zucchini, cilantro, red onion and add to a bowl with lime zest, juice and oil.

Serve with tortilla chips, rice, in a tortilla, or on a green salad!


Vegan: Day 17.

Brunch: Italian roll with sautéed onion and mushrooms, steamed asparagus, spinach, tomatoes, basil oil. Carrot cake bar. Clementines.


Snack: Clementines. Clementines. Clementines.

Dinner: Roasted Eggplant Garlic and Cumin spread (aka baba ganoush) with crostini. Pasta salad from Day 16.



Eggplant (cubed and salted, drained)

Garlic gloves


Lemon zest and juice

Olive Oil

Soaked Walnuts


1. Roast eggplant, cumin, garlic and olive oil. I made a pouch in aluminum foil to keep moisture in the roasting party.

2. With hand blender, blend roasted items and add lemon, oil, salt and pepper.

3. Add soaked walnuts. Add water to thin consistency to your liking (the healthier option to adding more olive oil).

*Bonus points for extra garlic and lots of cumin 😉 This would be great as a spread on a wrap, sandwich, pita, lavash or on a veggie dip platter.

**My mom encouraged the parsley and paprika garnish.