Esalen Garden Carrot Salad

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni. This recipe gives it a nice lemon-ginger accent to help keep it light and invigorating while remaining an easy dish to prepare on a hot summer day.


Ingredients

  • 2.5 lbs carrots
  • 1 bunch green onions  
  • 1 cup raisins
  • 1 cup mayonnaise *
  • 2 tablespoons lemon juice  
  • ⅛ cup cashews  
  • 1 tablespoon maple syrup  
  • 1 teaspoon salt  
  • 1 teaspoon ginger  


*If you desire a vegan version, freely substitute any vegan version of mayonnaise available. There are several versions based on tofu or avocado, and even some made from rice milk.



Instructions

  1. First, let’s shred those carrots. Scrub them thoroughly and make sure any dirt or debris is cleaned off. If you do this there is no need to peel them. Unpeeled carrots are delicious and safe. Plus it means extra vitamin A for you and not the compost pile. There are many ways to shred the carrots; the easiest being the use of a food processor. If you do not have one, simply use a box grater like you would for cheese.
  2. Clean the green onions and trim off the root end, tossing that into the compost.
  3. Slice the green onions on a thin, diagonal bias cut about one inch in length.
  4. Raisins often come together in little sticky clumps, but you can soak them in hot water for a minute and break them apart with your fingers. 5. The water will plump them up a bit and improve their bite.
  5. Mince the ginger fine by peeling it and then cutting it into coins about the size of a quarter. Then you can lay them down on your cutting board, smash them with the side of your knife, and proceed to mincing.
  6. Place the carrots, green onions, ginger and raisins in a large bowl. Mix with the remaining ingredients; be sure to mix thoroughly so all is evenly distributed.
  7. Taste and adjust the salt if needed. Or up the ginger if you desire a little more kick.
  8. Share and enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

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Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Garden Carrot Salad
Category:
Food

Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni. This recipe gives it a nice lemon-ginger accent to help keep it light and invigorating while remaining an easy dish to prepare on a hot summer day.


Ingredients

  • 2.5 lbs carrots
  • 1 bunch green onions  
  • 1 cup raisins
  • 1 cup mayonnaise *
  • 2 tablespoons lemon juice  
  • ⅛ cup cashews  
  • 1 tablespoon maple syrup  
  • 1 teaspoon salt  
  • 1 teaspoon ginger  


*If you desire a vegan version, freely substitute any vegan version of mayonnaise available. There are several versions based on tofu or avocado, and even some made from rice milk.



Instructions

  1. First, let’s shred those carrots. Scrub them thoroughly and make sure any dirt or debris is cleaned off. If you do this there is no need to peel them. Unpeeled carrots are delicious and safe. Plus it means extra vitamin A for you and not the compost pile. There are many ways to shred the carrots; the easiest being the use of a food processor. If you do not have one, simply use a box grater like you would for cheese.
  2. Clean the green onions and trim off the root end, tossing that into the compost.
  3. Slice the green onions on a thin, diagonal bias cut about one inch in length.
  4. Raisins often come together in little sticky clumps, but you can soak them in hot water for a minute and break them apart with your fingers. 5. The water will plump them up a bit and improve their bite.
  5. Mince the ginger fine by peeling it and then cutting it into coins about the size of a quarter. Then you can lay them down on your cutting board, smash them with the side of your knife, and proceed to mincing.
  6. Place the carrots, green onions, ginger and raisins in a large bowl. Mix with the remaining ingredients; be sure to mix thoroughly so all is evenly distributed.
  7. Taste and adjust the salt if needed. Or up the ginger if you desire a little more kick.
  8. Share and enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Esalen Garden Carrot Salad

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni. This recipe gives it a nice lemon-ginger accent to help keep it light and invigorating while remaining an easy dish to prepare on a hot summer day.


Ingredients

  • 2.5 lbs carrots
  • 1 bunch green onions  
  • 1 cup raisins
  • 1 cup mayonnaise *
  • 2 tablespoons lemon juice  
  • ⅛ cup cashews  
  • 1 tablespoon maple syrup  
  • 1 teaspoon salt  
  • 1 teaspoon ginger  


*If you desire a vegan version, freely substitute any vegan version of mayonnaise available. There are several versions based on tofu or avocado, and even some made from rice milk.



Instructions

  1. First, let’s shred those carrots. Scrub them thoroughly and make sure any dirt or debris is cleaned off. If you do this there is no need to peel them. Unpeeled carrots are delicious and safe. Plus it means extra vitamin A for you and not the compost pile. There are many ways to shred the carrots; the easiest being the use of a food processor. If you do not have one, simply use a box grater like you would for cheese.
  2. Clean the green onions and trim off the root end, tossing that into the compost.
  3. Slice the green onions on a thin, diagonal bias cut about one inch in length.
  4. Raisins often come together in little sticky clumps, but you can soak them in hot water for a minute and break them apart with your fingers. 5. The water will plump them up a bit and improve their bite.
  5. Mince the ginger fine by peeling it and then cutting it into coins about the size of a quarter. Then you can lay them down on your cutting board, smash them with the side of your knife, and proceed to mincing.
  6. Place the carrots, green onions, ginger and raisins in a large bowl. Mix with the remaining ingredients; be sure to mix thoroughly so all is evenly distributed.
  7. Taste and adjust the salt if needed. Or up the ginger if you desire a little more kick.
  8. Share and enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Garden Carrot Salad
Category:
Food

Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni. This recipe gives it a nice lemon-ginger accent to help keep it light and invigorating while remaining an easy dish to prepare on a hot summer day.


Ingredients

  • 2.5 lbs carrots
  • 1 bunch green onions  
  • 1 cup raisins
  • 1 cup mayonnaise *
  • 2 tablespoons lemon juice  
  • ⅛ cup cashews  
  • 1 tablespoon maple syrup  
  • 1 teaspoon salt  
  • 1 teaspoon ginger  


*If you desire a vegan version, freely substitute any vegan version of mayonnaise available. There are several versions based on tofu or avocado, and even some made from rice milk.



Instructions

  1. First, let’s shred those carrots. Scrub them thoroughly and make sure any dirt or debris is cleaned off. If you do this there is no need to peel them. Unpeeled carrots are delicious and safe. Plus it means extra vitamin A for you and not the compost pile. There are many ways to shred the carrots; the easiest being the use of a food processor. If you do not have one, simply use a box grater like you would for cheese.
  2. Clean the green onions and trim off the root end, tossing that into the compost.
  3. Slice the green onions on a thin, diagonal bias cut about one inch in length.
  4. Raisins often come together in little sticky clumps, but you can soak them in hot water for a minute and break them apart with your fingers. 5. The water will plump them up a bit and improve their bite.
  5. Mince the ginger fine by peeling it and then cutting it into coins about the size of a quarter. Then you can lay them down on your cutting board, smash them with the side of your knife, and proceed to mincing.
  6. Place the carrots, green onions, ginger and raisins in a large bowl. Mix with the remaining ingredients; be sure to mix thoroughly so all is evenly distributed.
  7. Taste and adjust the salt if needed. Or up the ginger if you desire a little more kick.
  8. Share and enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Esalen Garden Carrot Salad

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni. This recipe gives it a nice lemon-ginger accent to help keep it light and invigorating while remaining an easy dish to prepare on a hot summer day.


Ingredients

  • 2.5 lbs carrots
  • 1 bunch green onions  
  • 1 cup raisins
  • 1 cup mayonnaise *
  • 2 tablespoons lemon juice  
  • ⅛ cup cashews  
  • 1 tablespoon maple syrup  
  • 1 teaspoon salt  
  • 1 teaspoon ginger  


*If you desire a vegan version, freely substitute any vegan version of mayonnaise available. There are several versions based on tofu or avocado, and even some made from rice milk.



Instructions

  1. First, let’s shred those carrots. Scrub them thoroughly and make sure any dirt or debris is cleaned off. If you do this there is no need to peel them. Unpeeled carrots are delicious and safe. Plus it means extra vitamin A for you and not the compost pile. There are many ways to shred the carrots; the easiest being the use of a food processor. If you do not have one, simply use a box grater like you would for cheese.
  2. Clean the green onions and trim off the root end, tossing that into the compost.
  3. Slice the green onions on a thin, diagonal bias cut about one inch in length.
  4. Raisins often come together in little sticky clumps, but you can soak them in hot water for a minute and break them apart with your fingers. 5. The water will plump them up a bit and improve their bite.
  5. Mince the ginger fine by peeling it and then cutting it into coins about the size of a quarter. Then you can lay them down on your cutting board, smash them with the side of your knife, and proceed to mincing.
  6. Place the carrots, green onions, ginger and raisins in a large bowl. Mix with the remaining ingredients; be sure to mix thoroughly so all is evenly distributed.
  7. Taste and adjust the salt if needed. Or up the ginger if you desire a little more kick.
  8. Share and enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team