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Chickpea Carrot Salad

Carrot Chickpea Salad
Carrot Chickpea Salad

Carrot Chickpea Salad…a Lifestyle commentary! In Uganda, Africa, Colon Cancer almost unheard of. Due to, what personally believe, result of couple main triggers. They eat proportionately, plenty of fiber, primarily plant based, as meat is scarce and expensive, therefore hard to access. The fiber, originally thought was the secret, as it affects our second brain the microbiome. This center all important for those billions of bacteria that dictate our health generally. Without soluble and insoluble fiber, they cannot easily generate  prebiotic and postbiotic, positive bacterial climate. Practical example…going to the toilet to  defecate, Africans absolutely no problem…several times a day, almost at will! This a sure, and somewhat practical assessment that we should apply to our North American population, often straining with laxatives, on toilet bowl, in vain. BUT also, Ugandans, by eating plant based food, thereby eat copiously phytonutrients. These are found in beans, chickpeas, lentils and split peas. Chickpea Carrot Salad! In phytonutrients found phytates, ‘non nutrient’, but powerful inhibitors, of iron-mediated hydroxyl radicals. These, incidentally associated as a result of meat consumption…the bane of our ‘over consumption of protein generally’ society. The phytonutrients are consequently anti-inflammatory. Recent comparison studies suggest resulting phytates, underlying and successful, three times more successful when compared to the population of Denmark with respect to cancer incidents. This is incredible… as always thought that Denmark had a healthy living style…but remember their overwhelming likeness for all things sugar…their cakes! BUT also, and a slight digression…they are ‘Northern’ and therefore suffer deficit of exposure to sunlight. The multilayered approach again!

Accordingly this Chickpea Carrot Salad assists with this goal in its small way! Really tasty!

Serving for Four. Ingredients: 2 cups shredded carrots (3-4 carrots); 1 can chickpeas, rinsed & drained; ½ cup chopped parsley; 2 or 3 scallions, thinly sliced; juice of one lemon; ¼ cup extra virgin olive oil; 1 teaspoon cumin; ¼ teaspoon cumin seed; ½ to 1 teaspoon coarse salt or Himalayan salt to taste.

Directions: In a medium bowl add carrots, chickpeas, parsley and scallions. In a small bowl whisk together lemon juice, oil, cumin and salt. Pour the oil puree whisk over the carrot and chickpea mixture, and toss to coat.  Serve immediately, or cover and place in the refrigerator for several hours before serving. Your Chickpea Carrot Salad!

James reference to Microbiome Soluble and Insoluble Fiber…you are currently working on but date this out to summer and intersperse with Middle beach recipes. Will do quick Video…need great photo perhaps of Ugandan runner for bottom and my video behind that!