Pete Evans creates caveman-friendly recipes in his cookbook, The Paleo Chef. All recipes are free of gluten, grain and dairy.
I’m a big fan of Moroccan cuisine because it uses harmonious blends of herbs and spices to create flavors that will tantalize even the most judicious taste buds. This carrot salad is a knockout when served with many different dishes, but especially lamb, roasted chicken, or spiced fish. It’s a great one to keep in the fridge, too. It is terrific to serve on a piece of sprouted bread with some sliced avocado and liver pate to really top it off.
- In a large serving bowl, whisk together the olive oil, lemon juice, vinegar, honey, and ginger until well combined. Add the chile, sumac, carrots, almonds, cilantro, mint, and barberries or currants. Toss, season with sea salt and freshly cracked black pepper, and serve.
- Place the nuts in a bowl. Add enough filtered water to cover, then set aside to soak for 12 hours.
- After soaking, the nuts or seeds will look nice and puffy and may even start to show signs of sprouting. Rinse the nuts or seeds under running water.
- If you want to toast the nuts or seeds without damaging all those nutrients you’ve activated, you’ll need to do so over low heat—either in a dehydrator or on the lowest temperature in your oven (at 120°F/50°C). This will take anywhere from 6 to 24 hours. The nuts or seeds are ready when they feel and taste dry.
- Use your activated dried nuts or seeds as you normally would use toasted nuts or seeds. They last really well in an airtight container at room temperature. They can be ground, too.
Reprinted with permission from The Paleo Chef, by Pete Evans, copyright 2014, published by Ten Speed Press, an imprint of Penguin Random House LLC.