From the April/May 2015 issue
Serves 4


For the salad:

  • 8 medium carrots, peeled and thinly sliced into coins
  • 1/2 cup raisins
  • 1/4 cup finely chopped parsley
  • 1 TBSP extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp curry powder
  • Sea salt, to taste

For the pork chops:

  • 4 bone-in, thin-cut pork chops (5–6 oz each)
  • Sea salt and black pepper, to taste


  1. 1 TBSP coconut oil or extra virgin olive oil
  2. In a large bowl, combine all of

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