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Warm carrot, mangetout and coriander salad
Warm carrot, mangetout and coriander salad

Before you jump to Warm carrot, mangetout and coriander salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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These better food choices can be applied to other foods such as your cooking oils. Olive oil, for instance, is loaded with monounsaturated fats which are essentially good fats that combat the effects of bad cholesterol. Olive oil can also be healthy for your skin as it is a superb source of vitamin E. If you presently eat plenty of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a superb choice and will reduce any possible exposure to deadly chemicals. Finding a local supplier of fresh produce will give you the option of eating foods that still contain most of the nutrients which are typically lost when produce has been kept in storage before selling it.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to warm carrot, mangetout and coriander salad recipe. To make warm carrot, mangetout and coriander salad you need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Warm carrot, mangetout and coriander salad:
  1. Take thin carrots
  2. Provide mangetout
  3. You need shallot
  4. Prepare olive oil
  5. Provide turmeric
  6. Get cumin
  7. Take salt - use smoked sea salt if you have it
  8. Prepare small bunch of coriander
  9. Provide your favourite sprouted seeds (bean, peas, lentils…)
  10. Get chilli powder (optional)
  11. Take firm fresh tofu (optional)
Steps to make Warm carrot, mangetout and coriander salad:
  1. Chop the shallots and cut the carrots in small strips (if you like them soft) or chunkier if you like them crunchy. They will only cook for a few minutes.from bs4 import BeautifulSoup
  2. Add the shallot, the spices and the salt to a wok and fry them in the oil for a minute or so on very low fire
  3. Add the carrots and toss them so that the spices spread evenly on them.
  4. In the meantime, remove the little stalks from the mangetout - didn't know they came in purple too! Cut the tofu in small cubes if using.
  5. Add the mangetout (and the tofu) to the wok and cook for another 4-5 minutes tossing frequently
  6. In the meantime, chop the coriander. Remove from heat, then add the sprouts (these are mung beans and lentils) and the coriander. Mix to serve.

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