Moroccan Carrot Salad

Based on a recipe I got from the best program I ever completed with my mom called the “Ultimate Reset“.

3 medium carrots grated
1 Tbsp. extra-virgin olive oil
Juice of one medium fresh organic lemon (Use half a lemon if a whole lemon is too much for your palate)
1 handful chopped fresh cilantro
1 or 2 cloves of garlic finely chopped or pressed
1 dash of ground cumin
2 dashes of ground paprika
3 or 4 dashes cinnamon
1 small pinch of Himalayan salt or mineral salt (do not use table salt!)
2 or 3 dashes of ground black pepper
optional cayenne pepper to taste

Combine all raw ingredients in a large bowl; mix well.

You can eat it right away but if you want more potency in the flavor profile I recommend letting the salad marinate, covered, in refrigerator for 2 to 3 hours or over night before serving.

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