whittled carrots with pomegranate seeds

January 16, 2014 • Nancy Wolfson-Moche

The carrots in this refreshing salad are shaved in much the same way you’d sharpen a pencil with a knife. This cutting technique activates the carrot’s energy, sending it into the body and helping to break up congestion or stagnation. Add pomegranate seeds with their C and K vitamins and you’ve got a rejuvenating, immune-system-boosting dish.


serves 2


2 medium carrots

1/3 pomegranate

one half lemon

pinch sea salt

Process    Use a serrated paring knife to scrape the surface of the carrots, removing any brown spots and tiny hairs. Rinse the carrots.  Start at the bottom or narrowest point of the carrot and use a Japanese vegetable knife to whittle the carrot; use quick, decisive strokes to flick the carrot pieces off of the bottom, creating a pointy end.


Place the carrot shavings in individual bowls.


Cut the pomegranate in half


and then cut each half into 6 wedges.  Remove the arils (seeds) from four of the wedges and sprinkle them over the carrots. Sprinkle with sea salt. Quarter the lemon half and then gently squeeze one lemon wedge on each salad.


©Nancy Wolfson-Moche 2014

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.