Cinnamon carrot raisin salad
Friends who, like me, love them some lightened-up sweet potato casserole but eschew the buttery classic topped with mini-marshmallows, this too may be for you. I can’t accurately say I never liked carrot raisin salad before now. I never could bring myself to try the mayo-soaked traditional version. But this vibrant carrot raisin salad is bursting with taste and wholesome goodness—enough that I couldn’t care less if maybe I missed out on a creamier take. Light, crunchy, and colorful, it’s a perfect accompaniment for picnics, lunches, and dinners.
Not only is preparation simple, making ahead elevates the delicious flavors even more. Ceylon Cinnamon lends a delightful spiciness to the natural sweetness of raisins and crisp apple. As well as adding depth of flavor, Cinnamon offers powerful health benefits. Shown to increase insulin sensitivity as well as support digestion, cinnamon is particularly lauded for its role in supporting healthy blood sugar levels. The earthy spice, derived from the inner bark of trees, is further loaded with antioxidants. In fact, some studies even show cinnamon to outrank well-known superfood garlic in this regard. Who knew? Probably many of you. Yet somehow the thought alone— that the warming flavor we associate with apple pie delivers no fewer than 41 antioxidants, protecting our bodies from harmful toxins—just gives me warm fuzzies.
Before digressing too far away from salad (like one moment before), may I just say the color-spice combo warms in a way reminiscent of both a golden summer sunset and Halloween pumpkins. How appropriate for this early September shift from summer into fall?
There have been a lot of shifts happening at our house, lately. A big one has been, Chef F just turned seven! Seven days of the week, a seventh day reserved for rest in the creation story, seven heavens in Judaism, seven continents…there are so many examples of seven being special it’s no wonder it’s considered lucky. But I dreaded birthday number seven. I dreaded it in a quiet, light sort of way that almost wasn’t real, but only almost.
Seven is a societal milestone that hits with subtle persistence, from kids’ show recommendations to the department store. As we take the jump to a new clothing section intended for ages 7-11, what are we leaving behind? Can I still hold my son’s hand as we wind through the parking lot? How much will change as rapidly as his smile, spreading with silliness and confidence while showcasing a wiggly front tooth?
When it comes to that loose tooth—the second one—Chef F’s smile lights up mouth to eyes with merry anticipation. He is excited! He is feeling great about growing up. And that is the very big, very important reason why, the big seventh birthday didn’t hurt as feared.
Of course, there is bittersweetness. How lucky we are when our aches are in fact rooted in loves like these. Loves we can’t bear to lose, even as we know they need to change.
No doubt, next post I will invest in at least a little wallowing. But today, I am just grateful that my strong, big boy still snuggles. He zooms around the house bringing his Lego vehicle creations to life with blasts and whirrs. His smiles are pure sweetness. Occasionally, he still requests I sing him to sleep.
Tomorrow I may settle for a bit within a pensive cloud. But today is a sweet, warm, carroty kind of day, and those are simply meant to be enjoyed.
Cinnamon carrot raisin salad
4-5 medium carrots, grated (approximately 4 Cups)
¾ Cup raisins
1 ½ Cups shredded purple cabbage
1 apple, cored and thinly sliced
½ Cup sliced or slivered almonds, optional
¼ Cup orange juice (fresh squeezed if possible)
1 Tablespoon apple cider vinegar
1 Teaspoon ORGANIC INDIA Ceylon Cinnamon (4 capsules)
2 Tablespoons extra virgin olive oil
1 Tablespoon maple syrup
2 ORGANIC India Tulsi Lemon Ginger Tea infusion bags, optional
Sea salt and fresh ground pepper to taste
In a mixing bowl, combine carrots, raisins, cabbage, sliced apple, and almonds.
Prepare the dressing: in a small bowl, whisk together the orange juice, apple cider vinegar, cinnamon, olive oil, and maple syrup. Season with sea salt and pepper to taste. Pour over carrot mixture and stir to combine. Refrigerate at least one hour for best flavor.