Oh hai yo mi luvs!
Oh goodness. It’s been a struggle. Between balancing studying and maintaining a healthy social life. I’ve been going out a lottttt and that kinda means I’m not always in control of what I have for my meals.
It’s almost on a daily that I head to restaurants, cafes and super meh school eateries and they don’t always offer a good balanced heart healthy meal on the menu. So, I’ve got years worth of truffle fries, fried noodles and beer stored in my body right now. That’s not so sexy…
I’ve put on 2 kgs and I know, its not a lot and I shouldn’t fuss but It’s affecting how I feel about my body and my self imagine as a whole.
Ok Sarah, enough bitching and whining, we need solutions and it’s time for a change.
Since I know I would be eating out 5 days in a week, I would make this wonderful Raw Vegan Beetroot Carrot Salad to take to school or to eat for meals on days that I am taking a break at home.
So, here mi luvs!
This is my go to Raw Vegan Beetroot Carrot Salad recipe for a burning hot summer day (which is always in Singapore) and I know for sure you would love it as much as I do! I take it to school for lunch
Also, this Raw Vegan Beetroot Carrot Salad recipe is so nutritious and good for you. Its not only low calorie and low carb but it’s also full of fiber, vitamin A, C, lots of antioxidants, is rich in folate, thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium. And the secret ingredient to the nutritious recipe is the raw beetroot used.
Ingredients for Raw Vegan Beetroot Carrot Salad:
1 raw peeled and shredded beetroot
2 raw peeled and shredded medium carrots
½ the juice or a fresh lemon
1 teaspoon of salt to taste
2 tablespoons of peanut butter
1 orange (I used mandarin but you can use whatever you want)
optional- 1 mini beetroot boiled and peeled.
Optional- add a handful of cooked canned beans of choice
Instructions for Raw Vegan Beetroot Carrot Salad:
Peel the skins off the beetroot and carrots then shred them with a grater and set aside.
Peel the mini beetroot and boil it until soft and tender then set aside.
Peel the mandarin and set it aside.
Rise and drain a handful of beans of choice and set aside.
Then in a large bowl, combine the lemon juice, peanut butter and salt and mix well.
Add all the ingredients into the bowl with the sauce and toss.
I would consume this Raw Vegan Beetroot Carrot Salad cold and it can keep up to 3 days in the fridge. This Raw Vegan Beetroot Carrot Salad recipe feeds me for about two meals and is amazing as a guilt free midnight snack too!