First Do No Harm

Two Cold Moroccan Salads

Editor's Note: These two salads can be prepared at the same time. While cooking the carrot salad in the second recipe, you can be frying up the eggplant in the first recipe.

Fried Young Eggplant


A few small eggplants
Celtic Sea Salt
Olive Oil

Lemon Juice or Apple Cider Vinegar
Garlic (crushed)

Chives or Green Onions
Optional: Chopped Cilantro

When you fry up eggplant, you'll quickly notice that eggplant is like a sponge. It absorbs so much oil that there is an ancient story about olive oil that I reproduced in the article talking about the Benefits of Olive Oil. There are a few ways to keep the eggplant from absorbing a lot of oil, and the least healthy is to fry it up with a thick flour coating. The way I was taught was to soak the sliced up eggplant in salt water over night. Not too much salt, about a quarter cup to over a half gallon of water.

Slice the young eggplant lengthwise, and slice it thin.

When I fry up eggplant, I like to actually use olive oil and coconut oil, half & half.

Fry up the thin slices just to the point where they "start" to brown. That's it. Place on paper towels and keep frying till you've got as much as you want.

Next, you're going to make up a Simple Vinaigrette Salad Dressing, but you're going to forget to add the olive oil (because there is olive oil enough in the fried eggplant). You can make this using Apple Cider Vinegar, or Lemon Juice. It goes like this: half a cup of lemon juice, three (or four) crushed up garlic cloves, an a rounded teaspoon of Celtic Sea Salt. Mix it well, and pour over the slices.

If using apple cider vinegar, use three ounces to 3 - 4 cloves of garlic and a heaping teaspoon of Celtic Sea Salt.

Chop up your chives (or green onions) and optional cilantro and sprinkle over the slices. Refrigerate and serve cold.

Sweet Turmeric Carrots


1 Pound Carrots (I like the baby carrots)
2 tablespoons Turmeric
teaspoon Black Pepper
⅓ cup Honey
⅓ cup Olive Oil


Fill a saucepan with the carrots. Add water just till it touches the bottom of the top row of carrots. Add the olive oil, turmeric, black pepper, and honey and mix well. Turn the heat up to medium and cook till the water is gone and the carrots are coated in a thick yellow sauce. Refrigerate and serve cold.



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