So, I can officially die happily at any time. It all happened about a week ago during a trip to the library in Poughkeepsie, NY. If you haven’t been to Adriance Memorial Library, you are sorely missing out. It is simply a treasure trove.
It was among the crammed cookbook shelving on the third floor that I discovered the wonderful compilation of must-make recipes known as “the Sprouted Kitchen: Bowl + Spoon”. Because I can never figure out these new age, modernist, coffee table cookbooks with their fifty bajillion titles, I’ll just tell you that after the title, it says the words “simple and inspired whole foods recipes to savor and share”. There you go, that’s the essence of what lies within. When I searched it on Amazon just now to provide you all with that supa-fly light blue link to click, I found this cookbook has a relative! How fantastic. It is called The Sprouted Kitchen: a tastier take on whole foods.
Within the sacred pages of the former, I have truly discovered the perfect cookbook. It contains just enough words and actually important tidbits, without getting too lofty or verbose; I’m looking at you (and possibly me, on this one.. I’m yakking!) cooking blogs where you, the innocent visitor, gets fucking carpal tunnel syndrome while trying to scroll past the summary of your busy morning and what new jeans you’re wearing that give you a muffin top and what your mother in law said that made you “like sooooo mad” and what happened to you in line at the bank, and various other unrelated, long-ass introductions no one (not even your estranged mother in law) cares about. Moreover, it includes almost a 1:1 ratio of kitschy well-staged pictures to recipes, to actually get you hungry. Because isn’t that what a cookbook is for? If I didn’t want saliva pooling in my mouth, I would read the Bible. Gosh.
I despise all those wannabe space-saver cookbooks that omit the pictures and just include the recipe titles. How royally unappealing! I don’t care how good Uncle Joe’s Best Sloppy Joe is, if I can’t see a picture of meat drippings sliding down the curved exterior of a perfectly toasted brioche bun, I will never make that shit. I am a millennial. If I do not receive the most carefully-tailored, visually-stimulating picture to match and enhance the words I’m reading, I might just post on Twitter about it in a huff. But that’s a perfectly suitable way to release your thoughts and manage your anger.. our president does it!
One of the first recipes I made out of this cookbook was called Marrakesh Carrots, and I made it because.. I had carrots. I love when the decision of what to cook is made for me.
It is such a delicious veggie slaw/salad, with a really unique Mediterranean/Middle Eastern flavored dressing that I would certainly use on other salads at any time. It can be tailored as well, depending on if you only have parsley instead of cilantro, or pinto beans instead of chick peas, for example. It won’t be as authentic, but it will definitely be tasty. One thing: I definitely recommend using fresh lime juice and actual zest, though it’s good no matter what. Additionally, I used dates and golden raisins, because I have been putting them in everything lately. The entire recipe makes enough to last a few days, if you are serving it as a side. I’d half it if you just wanted it for a couple people, for one meal. Here goes!
4 cups grated carrots
1 can garbanzo beans, rinsed and drained
8 Medjool dates, chopped small
2/3 cup red onion, diced
4 green onions, white and light green parts, chopped
1/2 cup, heaping, roughly chopped cilantro
For the dressing:
2 1/2 Tablespoons olive or pistachio oil
Zest and juice of 2 limes
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
Pinch red pepper flakes
1/2 tsp sea or Himalayan salt
1/2 tsp black pepper
1/2 cup toasted pistachios
Garnish with crumbled feta (which I think is nasty) or pomegranate seeds (of which I approve).
- Combine all the carrot salad ingredients in a large bowl. Toss.
- In a smaller bowl, whisk together the dressing ingredients.
- Pour dressing over the carrot salad, tossing to coat completely. I like it best when it’s been chilled for about 30 minutes in the fridge
Keeps well refrigerated for several days in a sealed container.