With the influx of xenoestrogens in personal care products and obesity on the rise, this simple carrot dish can support your hormones and gut health back to balance. Raw carrots have the ability to detox excess estrogen and other toxins in the body. Their fiber supports a healthy gut microbiome. They’re rich in both beta-carotene, which converts to vitamin A in the body, as well as vitamin C. They’re overflowing in antioxidants. This raw picklish carrot recipe is an easy and delicious addition to any meal that comes with lots of nutritional benefits.
I personally love a recipe that has both sweet and spicy, so this is just that. You can put really any type of twist on picklish carrots. As long as you have some vinegar and salt, they can be just sweet, just spicy, or this delicate mixture of both. Also, totally made up the word picklish. These are not officially pickled, so I would eat them within two weeks. They do, however, remind me of pickled carrots… hence the word picklish. Anyways, check out my go-to recipe for getting my regular raw carrots in below.
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PICKLISH CARROTS
This recipe is an easy way to incorporate raw carrots into your diet. It preserves them as well, keeping them crunchy for a couple of weeks. Keep in mind, this is not an actual *pickle* so try to eat these within 2 weeks.
Ingredients
- 3-4 large carrots
- 1/2 cup Balsamic Vinegar
- 1/2 cup Apple Cider Vinegar
- 3 tbsp Maple Syrup or Honey
- 1tsp Redmond's Real Salt or Sea Salt
- 1/2tsp Cumin
- 1/4-1/2tsp Cayenne Pepper
- 1/4tsp Black Pepper
- 1 Bay Leaf
- Filtered Water (warmed if using honey)
Instructions
Rinse & slice carrots into thin pieces. Skinning the carrots is optional. Add sliced carrots to a jar. Fill it about ¾ the way full with filtered water. Add your maple syrup, ACV and Balsamic. Mix in salt and spices. If there is still room in the jar, fill to the top with more filtered water.
You can eat them right away, but if you want the flavor punch, let them sit in the fridge for at least a day. It should keep for a couple of weeks in the fridge, and over time taste more tart as the carrots soak in the mixture.
Notes
You can use your favorite herbs & spices as well as tailor the spiciness to your liking. The base combo of ACV, balsamic & maple syrup goes great with just about anything. You could also opt out of all the hot spices and add a little more maple syrup if you want a sweeter experience. The options are endless!
If you do choose to use honey, heat up some of the filtered water so that you can melt the honey down. It may not mix well into cold water.
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Let me know if you try this recipe! Much love, and see ya next blog.
