Ok, so I’ve calmed down from my last post where I was ranting about the inequities involved in shutting down the South Central LA Farm. I’m calm and I’m ready to tell you about my new job! As many of you know, I moved to DC to transition from being in academia to working in policy. Well, it’s been a crazy year on the Hill, where I learned so much about policy and our nation that I feel like I should write a whole book about it! I also learned a wee bit about food policy. I shared some of that knowledge in posts earlier this year about the Farm Bill. Well, folks I am happy to let you know that, slowly but surely, I am figuring out a way to make food work, my life’s work! 😉
This week I started orientation for a policy position in DC working in the realm of international food security. The position combines my passion for social justice and food, AND… it combines my experience in psychology and policy. I feel like it’s going to be a great position and I am going to learn a lot! I’ll keep y’all updated and I’m hopeful that I’ll be able to keep Como Water afloat during the transition.
Now… enough about me. Let me tell you about this salad! I’ve been on a kick of cooking dishes from around the world. The next few posts (precluding a super awesome dessert that I’ll be sharing with you this weekend) are my adaptations on veggie Moroccan food, starting with this spicy, sweet salad. I hope you enjoy! And I hope you have a great week! 😀
Raw Moroccan Carrot Salad
1 lb. carrots–peeled and shredded or ‘ribboned’ with vegetable peeler
2 cloves garlic–minced
2 tablespoons cilantro–chopped
2 tablespoons parsley–chopped
5 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon cumin
dash-1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
*Prep carrots (I did ribbons). Add to large bowl. Whisk all other ingredients in separate bowl. Add to the carrots. Stir to combine completely. Marinate at least two hours before serving.