Carrot Apple Raisin Salad recipe

Happy New Year! My advice for the new year is to do what you enjoy as much as humanly possible. I've decided that life is too short to be overly concerned with shoulds. So this year I'll be inventing lots of new recipes, getting outside, doing yoga, chatting, entertaining, crafting, editing, writing, reading and photographing more than ever. It's good to have a plan, right? Perhaps I lack focus, but it's not my fault because life holds too darn many wonders. I hope you have a big list, too, and that you snatch lots of moments in 2014 to do everything on it.

In yoga the other day, our teacher Lisa read a meditation about celebration as an active process. The point was to actively celebrate the moments of your life instead of passively waiting to be entertained or watching things happen. To me, this was such an encouragement that I went home and made up a recipe for a healthy, zesty salad to bring to a New Year's party. Here's to celebrating natural, whole foods and flavors!

Carrot Apple Raisin Salad

1 large apple, peeled and chopped

3 Tablespoons fresh-squeezed lemon juice

6 large carrots, peeled and grated

1 &1/2 teaspoons fresh ginger, finely minced

1 cup raisins

1/2 cup toasted pepitas (hulled pumpkin seeds)

1 & 1/2 teaspoons apple cider vinegar

1 Tablespoon olive oil

2 teaspoons fresh, chopped rosemary

1/2 teaspoon curry powder

1 &1/2 teaspoons sugar

Mix the apples and lemon juice in a large bowl to coat. Add all other ingredients, gently mixing well. Refrigerate until ready to serve. Best if made a few hours ahead for flavors to meld.