Recipe Week # 1
CARROT RAISIN SLAW

Weekly recipes and ingredients are on display at Ellsworth Hannaford (shown) and Trenton Marketplace IGA.

This salad contrasts the sharp taste of cumin with the sweetness of raisins. Nutritional benefits include 142% RDA of Vitamin A, 102% RDA of Vitamin K, and 41% RDA of Vitamin C.

• 2 large carrots (about ½ pound or 2 cups), peeled and grated

• 2 cups grated cabbage (about ½ pound)

• ½ cup raisins plumped in ½ cup hot water

• 3 tablespoons rice vinegar or fresh lemon juice

• 2 tablespoons canola oil

• ½ teaspoon cumin

• 1/8 teaspoon cayenne pepper

• 1 teaspoon sugar

• Sea salt and fresh pepper to taste

• 2 tablespoons chopped fresh parsley

Grate the carrots and the cabbage into a medium bowl either by hand or food processor.  Add the hot water to the raisins in a small bowl and let set so the raisins will plump.  In a small bowl, whisk together the rice vinegar, canola oil, cumin, sugar, cayenne pepper, chopped fresh parsley.  Season to taste with sea salt and fresh pepper.  Drain the raisins and add to the carrots and cabbage.  Stir the dressing into the salad and serve.  Makes four – one cup servings.

Nutritional analysis per serving: 163 calories, 2 grams protein, 25 grams carbohydrates, 7 grams fat (0 grams trans fat), 54 mg. sodium, 4 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.

Lose and Win 2007 started out with a BANG!! There were 221 in attendance at Ellsworth High School for Kick Off, our record!

We have 45 teams registered (8 are in Deer Isle/ Stonington) with approximately 350 participants.