Carrot Salad

Today is officially the beginning of the Christmas fasting period which lasts for 40 days, that is until the 7th of January. Orthodox Christians decide of their own free will whether they wish to purify their body and soul by daily prayer and refraining from lies, wrong doings, bad thought and animal foods.

When it comes to nutrition, it’s important to know how to feast properly. The Christmas feasting period is less strict than the Easter one, thus refraining from oil is mandatory only on Wednesdays and Fridays, while all other days of the week allow oil as a part of the daily menu. Fish is allowed only on weekends. Many believers decide to follow the official rules of the Ortdhodox Church, while there are those who, for health or personal reasons, define the form and the rhythm that suits them best.

Although feasting requires maintenance, this duration presents a rather big and exhausting challenge. Therefore, in order to make your daily routine easier during the fasting period, we will try to offer you as many vegan recipes which are quick to prepare and convenient to take-away during this time. The first such recipe is this delicious carrot salad. Enjoy!

– 5 handfuls of gratet ready-to-eat carrots ICEBERG SALAT CENTER
– 3 tbsp. chopped parsley
– 1 clove of garlic
– 1 tbsp mustard
–  juice of 1/2 lemon
– 6 tbsp. olive oil
– salt and pepper

1. In a bowl, combine parsley and carrots.
2. In a glass, mix minced garlic, mustard, lemon juice and olive oil.
3. Pour dressing over salad, season with salt and pepper and toss.

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