Spicy Carrot Salad
Do you remember how I swooned over this recipe? How I swore up and down, side to side, and round and round that I would never get tired of it? That’ll learn me. It took me a week of eating it for lunches, plus two days as a soup (with veggie stock and coconut milk added in) for my body to shout “ENOUGH!” Unfortunately, that point came last night, in a fit of exhaustion, while I was beginning to pack my lunch. Doubly unfortunate was the fact that I only bought for this week the groceries that we needed for meals. I had everything I needed in the house to make smoothies for breakfast, and breakfast for dinner, and nothing to make lunch. Go figure.
So, I grabbed a couple (4) carrots and sliced them into chunks. I grabbed an apple (Pink Lady, if you must know) that would have otherwise found its way into my lunch whole, and sliced it. I tossed both generously with cardamom, salt and black pepper and dobbed them with leftover bacon fat (the merit of a huge brunch is leftover bacon fat to cook vegetables in) and roasted them at 450F for 25 minutes. It’s all the energy that I had in me.
This morning, I topped them with leftover sunflower seeds (which aren’t that good in smoothies anyhow), dried cranberries from my baking stash, and an ounce of leftover goat cheese that a lovely friend brought for brunch to have with bagels.
I really don’t understand why my husband suggests that I take a peanut butter sandwich for lunch.