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Eat to Beat Disease author Dr. Will Li shares a super-tasty salad filled with superfoods that won't break the bank

"This is a delicious budget meal in which all the main ingredients contain health-delivering benefits supported by science. Carrots have a bioactive called beta-cryptoxanthin; onions have quercetin, cumin has kaempferol; raisins have resveratrol; parsley has apigenin; and lemon juice has hesperidin. These natural chemicals found in foods activate your health defenses and your metabolism. The recipe is also vegetarian." —Dr. Li 

For more healthy recipes from Dr. Li, check out his Longevity Pasta and Chicken Basil Stir-Fry


  • 1 pound carrots (fresh or frozen), peeled and cut into ¼-inch-thick diagonal slices
  • 2 cloves garlic, chopped
  • 1 large red onion, chopped
  • 3 tablespoons extra-virgin olive oil, plus more for orzo
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • 1 cup dried orzo
  • ½ cup seedless raisins, plumped in hot water
  • ½ bunch fresh parlsey, chopped
  • ½ tablespoon lemon juice
  • Freshly cracked black pepper


Serves: 4


Preheat the oven to 375°F. 

Place carrots, garlic, onions, EVOO, cumin and salt into a metal bowl and mix until evenly combined. Spread the mixture onto a baking sheet and roast in oven for 30 minutes. 

Meanwhile, boil water in a pot. Add orzo and cook for 7 to 10 minutes, or until al dente.  Drain the orzo, add a little EVOO to prevent sticking and allow to cool. 

When carrots and onions are ready, transfer them to a metal bowl and toss with the orzo. Stir in the raisins, then add parsley, lemon juice and pepper and salt to taste. 

Serve at room temperature.