2 Focus Your Health Moroccan Carrot Salad Ready in 20 minutes. Makes 6 servings. What you’ll need Vegetable peeler G Sh ra a t r e p r knife Cutting board Small bowl Medium bowl Measuring cups Measuring spoons Small bowl Ingredients 6 carrots, medium ½ onion, small 1 lemon, large 3 tablespoons canola oil 1 teaspoon curry powder ½ teaspoon salt ¼ teaspoon black pepper, ground ¼ cup raisins, dark or golden Ready in 20 minutes. Makes 10 servings. What you’ll need Small bowl Medium pot Measuring cups Stove top Spatula or spoon Ingredients 1 cup corn, fresh or frozen 4 cups water ¼ cup tapioca 28 ounces coconut milk 1/3 cup granulated sugar A pinch of salt Directions 1. Place tapioca pearls in a small bowl, cover with cold water by ½ inch and let stand. 2. Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Bring to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired. 3. Stir tapioca pearls into the pot and simmer for 2 minutes. 4. Remove from heat to cool. Serve warm. Vietnamese Sweet Corn Pudding (Chè Båp) Directions 1. Rinse and peel carrots and onion. 2. Shred carrots with a grater. Dice onion. 3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds. 4. In a medium bowl, combine carrots and onions. 5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 tablespoons of the lemon juice. Mix well. Let marinate 5 minutes. 6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well. 7. For best taste, allow flavors to blend before serving. Let sit 15 to 20 minutes after you have mixed in the sauce in step 6. Chef’s tips ● Replace half of the carrot with grated jicama or apples. ● Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs. ● Layer onto a sandwich with lean turkey and fresh veggies, like cucumbers.
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