From February/March 2016 issue
Serves 4

Ingredients

For the slaw:

  • 8-10 medium carrots (1-1/2 to 2 pounds), peeled and shredded
  • 2/3 cup raisins
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 2 TBSP extra-virgin olive oil
  • 2 tsp honey
  • Sea salt and black pepper, to taste

For the scramble:

  • 10 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 TBSP coconut oil or butter
  • 1 medium zucchini, diced
  • 1 medium shallot, finely chopped
  • 1 medium bell pepper (any color), seeded and diced
  • 1 cup thinly

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