Blue Mountains Life



1 mug raisins (200g)
5 oranges
1 teaspoon ground cumin
2 teaspoons date or maple syrup
1 mug cashews (200g)
1 mug pitted olives (180g) salt and pepper

Peel the outside of the carrots and discard that peel. Then peel the rest of the carrots into thin slivers and place these in a large bowl. Next, put the raisins into a bowl of boiling water and let them soak while everything else is prepared. This makes them much plumper and juicier. Peel four of the oranges, taking the pith off as well. Chop the inside of the oranges into bite-sized segments and place these into a saucepan with the cumin and date syrup – they don’t need any oil as they have their own juice. Sauté the oranges on a medium heat for about 5 minutes, until they’re really nice and soft. Then pour them, and all the juices in the pan, over the carrots. Now place

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