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Carrot Raisin Salad
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Carrot Raisin Salad

You will love the exotic flavors of this salad.

4-6 organic carrots, shredded on a grater

½ cup almond slices (you may toast them for added flavor and crunch)

1/3 cup raisins

1/3 cup golden raisins

1 tablespoon chopped fresh mint leaves

Marinade:

½ cup organic apple juice

1 teaspoon curry powder

½ teaspoon garam masala

½ teaspoon cumin

1. Combine the carrots, almonds, and raisins in a mixing bowl and set aside.

2. Whip all of the Marinade ingredients together and fold into the carrot mixture.

3. Chill the salad and continue to stir occasionally to incorporate flavors.

Serves: 6-8

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Chef John Nowakowski
Chef John Nowakowski

Chef John Nowakowski began his culinary career in 1978 at age 21, and at the age of 24 became the youngest Executive Chef for all of Marriott’s hotels and resorts. He began his “healthy cooking” career at Pi’s Place Restaurant in Miami. His “Heart Healthy” menu showed thousands of guests how delicious healthy food can taste. Pi’s Place went on to win the “Best Restaurant” award in downtown Miami in successive years. Since 1995 John has been the Executive Chef and health lecturer at the Regency Health Spa in Hollywood, Florida. His healthy vegan fare has been enjoyed by thousands of guests who have lost weight and learned how to apply the hygienic lifestyle upon their return home.

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