Everyone needs a bit of sweetness in their lives now and again. When it comes to food (and so many other things) we are conditioned to provide that sweetness for ourselves in a way that is unkind to the body and leaves us feeling bad about ourselves. It does not have to be this way, of course. Here at the Monastery we have been experimenting with foods that are as sweet as love and yet leave us feeling blessed and grateful when we are done. For instance, check out the carrot salad below. We've been placing it at the end of the table in the spot where the desert usually goes: a lovely finish to a healthy, hearty meal.
Gasshō,
The Monastery Cook
Fruity Carrot Salad
- 1 ½ pounds carrots, grated
-
5 oz. whole pitted dates, chopped small
- 1 twenty-ounce can crushed pineapple, drained
-
1/2 cup toasted almonds, chopped
- pineapple juice plus orange juice to make 1 cup
-
a pinch of salt
- 1/2 tsp. almond extract
-
1/2 cup raisins
1. Combine the carrots, fruit, and nuts in a bowl.
2. In another bowl, combine remaining ingredients.
3. Stir everything together and chill.
Serves eight.