In the last six months I’ve become much more interested in eating raw vegetables. I noticed that my body feels happier eating raw rather than cooked vegetables. Raw vegetables keep me feeling full longer. They give me more energy, snd help me maintain my weight easier. One day I was walking around my kitchen thinking “Wow, raw vegetables are amazing! I wonder who has thought about eating raw vegetables???” Oh, um, maybe that’s what people mean by a “raw” diet. Silly me. Now I get it!
However, I realized I am terribly resentful of lettuce. Really. At times I love it, but other times I need something different. Something crunchy. So I started exploring other raw vegetable meal ideas which are FAST and EASY.
Even though I am on good treatment for hypothyroidism, I still get tired and need quick healthy meal inspiration during the week. Here is a great raw veggie base which can be added to any kind of meal — eggs, burritos, served with ground beef, and more. It takes about 10 minutes to throw together and keeps for a week or more.
A Cuisinart or other shredding device makes the prep fast and easy. Otherwise, shredding by hand is possible but more involved.
Shredded Carrot and Beet Salad with Fresh Thyme
• 3 Golden Beets (more or less)
• 5 Carrots (more or less)
• 6 Sprigs of Fresh Thyme (or dried)
• 2-3 TBS Vinegar (White, or Cider Vinegar)
Makes about 12 cups.
Peel the beets and carrots. Shred. Toss with vinegar, thyme, salt and pepper. Refridgerate and use.
Shredded Carrots and Beets with Scrambled Eggs
Here is a fast breakfast with the shredded carrot and beet salad. Just top with scrambled eggs (Organic Omega 3 taste really really good!). I might add some lettuce, scallions and avocado if I am feeling inspired. Viola!