Carrot salad

This little side-dish of shredded carrots loaded with garlic and onion will give your immune system a boost, not to mention keep the vampires away! Scroll down to see a second recipe made with the leftovers of this salad.

In a large bowl, add 2 or 3 large garlic cloves and half a small onion, both minced. Add a generous teaspoon of salt and mix. Add 3 generous tablespoons or so of olive oil and stir. Peel and shred about 5 or 6 large carrots. Add to the dressing, stir to coat, and then add a few heaping teaspoons of hemp seed if you have any. Serve at room temperature with a slice of lemon.

Sautee a can of drained, rinsed chick peas in a tablespoon or so of olive oil until browned. Mince a large handful of fresh parsley. Stir the chick peas and parsley in a large bowl with about a cup and a half of leftover carrot salad described above. Serve a side dish. (For the curious out there, the dish behind this one in the picture is creamy rainbow chard, which is simply one chopped leek sauteed in olive oil with chopped chard to which I added salt and creme fresh when the chards were nicely wilted. It's very yummy, too.)