Skip the Lure of Convenience in Favor of Your Health
Cooking: A chore or an art form?
When you think about cooking, do you consider it a revolutionary act? I recently read an article that claimed just that. This article was based on the premise that the cure for all that ails us begins in the kitchen, with wholesome and nutritious meals prepared from real food. Unfortunately for many, cooking is a lost art that has gone by the wayside. Rather, families today begin meals from a box or order from a menu. It’s time to skip the lure of convenience in favor of your health!
Perhaps it’s time to consider a revolution in your kitchen. Summertime is a great time to do this, as it’s much easier to get fresh ingredients from local sources.
Now, I could have prepared these guys in just a few minutes (lightly steaming or sautéing them) and they would have suited my meal just right, but in a burst of creativity I decided to see if there were any good recipes online for carrot side dishes. I landed on a roasted carrot salad that turned out beautifully and was so easy to make!
When dinner was done that night I realized, as I often do, that cooking and eating are both about so much more than satiating a hunger and visceral need for food. The process, the creativity and the love that went into my small meal of chicken and roasted carrot salad left me feeling healthy and light, satisfied and joyous. I fed myself well. I felt really good inside. And I expanded my repertoire of easy recipes. I know that when I do make these dishes more frequently they will become easier and quicker too!
Roasted Carrot Salad
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon raw honey
1 tablespoon cider vinegar
1/3 cup dried cranberries
Goat cheese crumbles
2 cups arugula
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 20 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.