Carrot Salad, After All

20260212, #BreakfastDiary 1642, -3°C/mostly sunny Carrot rapé, made by julienning carrots a bit thick, is trending these days under the name #RetinolSalad. The idea is that eating it lets the carrot's beta-carotene convert into vitamin A - the raw material for retinol - in your body, ultimately doing wonders for skin elasticity and glow. Though it seems like you'd have to eat about 2 tons of it for that effect to kick in. About 730kcal, Carrot Salad, After All.

2 carrots, (dressing) 3T olive oil, 2T Jeju lemon (juice), 1T whole grain mustard, 1T each chopped dill and parsley, 1T honey, a pinch each of pepper and salt

1. Julienne 2 carrots thin and long with a grater and place in a tray. 2. Mix together 3T olive oil, 2T Jeju lemon (juice), 1T whole grain mustard, 1T each chopped dill and parsley, 1T honey, and a pinch each of pepper and salt, then pour over the carrots from step 1 and toss. 3. Serve on whole wheat slab bread. Toasting 2T hemp seeds in a pan and adding them would earn 58,000 points as a meal substitute - just saying this because I prepped them and then forgot.