Crunchy Carrot Salad

Crunchy Carrot Salad




2 C shredded carrots (uncooked)

3 C green beans

1 C sunflower seeds (sprouted if possible)

2 green onions- chopped finely

1 lemon’s juice

Coconut aminos (or soy sauce for non-gaps)

Olive oil

Real salt

Fresh parsley and dill (large handful)


  1. Steam green beans until done but slightly crunchy, once cooled chop into small sections.
  2. Put all ingredients into bowl and coat well with lemon juice, olive oil and a couple of splashes of coconut aminos.
  3. Serve cold, stores well in fridge for a couple of days.


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About Mindful Mama

Real food lover. Follower of Jesus Christ. Passionate about helping to heal and maintain family's health. Sister. Daughter. Nurse. Avid reader. Emotional. Being part of a birth experience exhilarates. Thrives off of genuine relationships. Verbal processor. Learner of cultures. Bearing the scars of motherhood. Disorganized, messy cook. Drawn to bold colors. Forgiven and loved. Music speaks the words the heart. Radical. Lacking boundaries. Moved by "the least of these". Advocate for orphans. Devoted to friends. Basking in GRACE. Mindful Mama.

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