Carrot and Zucchini Salad

 Carrot and Zucchini Salad 

Carrot and Zucchini Salad • 2 carrots, julienned • 1 zucchini, julienned • 2-3 teaspoons extra-virgin olive oil • 1 clove garlic, minced • 2 teaspoons dulse flakes • Dash Nama Shoyu 

This simple dish is at its best when the vegetables are sliced into very long, thin strips. You can make the strips with a gadget that can be found at country fairs. It looks like a poor man’s mandolin. It has scary-looking razor-sharp blades which you drag the vegetable across. A similar machine with V-shaped blades is occasionally advertised on TV and can be found in some kitchen gadget stores. 

Pulling the carrot and zucchini across the cutter the long way rather than on their ends creates 4-6 inch strips. Even if you are slicing by hand, try to achieve this effect.

If you are using a mandolin, don’t watch television or have a conversation at the same time. These pieces of equipment are sharp and dangerous and require one hundred percent of your attention!

Combine carrots, zucchini, oil, garlic, dulse and Nama Shoyu in a bowl. Toss.

Serves 2-3.

Parsnip-Avocado Soup • 1 large parsnip, grated • 1/2 water or celery juice • 1 large stalk peeled celery, cut up 

• 1/4 avocado • 2 teaspoons flaxseed oil • squeeze of lemon juice (optional) • 1/2 teaspoon sea salt (optional) In a blender blend parsnip and liquid until smooth. Add remaining ingredients, blend until smooth.