Carrot Apple Raisin Salad

When I bought the book Baby Greens: A Live Food Approach for Children of All Ages by Michaela Lynn and Michael Chrisemer, N.C., I was looking for some good ways to get more vegetables into my kids’ diet. They seemed to prefer raw veggies as opposed to cooked anyway. So far this is the first recipe I have tried from this book and I can’t wait to try more! I just made a batch of it last night and my 5 year old ate a big bowl of it for breakfast! It’s really easy and much quicker if you can use a food processor to grate the carrots and apples.

2 carrots, grated
2 apples, grated
1/2 lemon, juiced
1/2 cup raisins, soaked 1-3 hours
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 teaspoon fresh ginger juice (optional)
1/4 cup chopped pecans or shredded dried coconut
1/4 fresh or reconstituted dried pineapple chunks (optional)

Toss all ingredients together in a large bowl and serve.