Quick Raw Carrot Salad

This recipe makes for an on-the-run lunch or snack that gets better the longer you let it sit. If you know you can’t make it out of the office for lunch or need something to help you power through the afternoon, you can make this salad the night before or morning of and can rest assured knowing it will taste even better later – the orange juice soaks into the carrots and raisins and the flavor of the dill becomes stronger.


I have carrots in some form every day, and for many glowing reasons:

Carrots: lower the risk of breast, lung and colon cancer due to their falcarinol content, are packed with vision-improving vitamin A and beta-carotene, prevent heart disease, reduce the risk of stroke, nourish the skin and can help to treat acne, possess anti-aging properties due to its antioxidant beta-carotene, and are natural abrasives that can help clean your teeth and contribute to dental health.

Quick Carrot Dill Salad

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: no cook lunch snack side dish raw vegan vegetarian carrots dill orange cumin

Ingredients (Serves 1)

  • 1 large carrot
  • 1/4 red onion
  • 1 small handful dill
  • Handful of raisins (about 1/4 cup)
  • 1/2 tsp cumin
  • 1/4 tsp hot red pepper
  • Dash of salt and pepper
  • Juice of 1/2 an orange


Shred the carrot, dice the quarter red onion, stem and chop the dill, squeeze the lemon, and combine all the ingredients in a bowl. Add a dash of salt and pepper.


Serve for one.


The raisins give more texture and density to the dish, while the fill and orange keeps this light and zesty. The cumin tones down the sweetness of this dish, giving it a Moroccan twist.




Bon Appetit!

xo Aylin

Simple Salmon

B-12 is the only vitamin you cannot derive from plant sources. While there are synthetic B-12 supplements on the market and nutritional yeast provides some of the vitamin, I personally wouldn’t turn to supplements if I knew I could get my share from a food source, and nutritional yeast simply doesn’t provide enough.

Not being vegan, I love my fish and value its importance in getting in that B-12 in my system.

Salmon is among my favorite fish, and because of its high-fat content and distinct taste, I like to eat it as simply as possible. Usually, this means salt, pepper, lemon and herbs. With some dill in the fridge that is on its last stretch, tonight was fitting occasion for baked salmon with fresh dill.

Simple Salmon

by GlowKitchen

Prep Time: 20 minutes

Cook Time: 8-12 minutes

Easy baked salmon with a lemon and dill garnish.

Ingredients (1 serving)

  • 1 salmon fillet
  • pinch of salt and pepper
  • handful of dill, chopped
  • juice from half a lemon


Begin by searing the salmon fillet, skin-side down, in a hot pan. The fat from the salmon is enough, so there is no need to add oil or butter. Season with salt and pepper as it cooks.


When the salmon has cooked about halfway through, remove it from the pan and seal it in aluminum foil.



Bake in the oven at 350 degrees Fahrenheit for about 10 minutes, or until perfectly cooked through, and not a second more. It should be tender to the touch. Salmon is best when it is just cooked through, but no more. It should melt in your mouth!


Remove from the oven and garnish with lemon and chopped dill.






Look how tender and buttery soft!


Bon Appetit!

xo Aylin


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Beet Salad with Poached Egg

The cooler months make me crave some starchier vegetables and deeper flavors. This cool beet salad topped with warm poached egg is a great part of Sunday brunch.


There may not be much holiday cheer in Istanbul, but the city is still lit up like a Christmas tree.


And the magic indoors continues…

Beet & Dill Salad with Poached Egg and Goat Cheese


– 3-4 beets

– 3 tbsp extra virgin olive oil

– 1 tbsp balsamic vinegar

– 1 tbsp lemon juice

– salt & pepper

– small handful chopped dill

– 1 tbsp chopped chives (I used scallions, but chives are better)

– goat cheese

– 1 egg

– 1 tbsp vinegar

– red pepper flakes for garnish

Serves: 2


Wrap each beet individually in aluminum foil and pop them into the oven at 375 degrees Fahrenheit for 2 hours. My beets were especially small, so I had to use a few more.

Meanwhile, whisk together the olive oil, lemon juice and balsamic vinegar with a pinch of salt and pepper and set aside with the chopped chives and dill.

When the beets are tender (can prick with a fork, but still hard enough to give some resistance), remove them from the oven, unwrap them, and let cool until you are able to remove the skins by rubbing your thumbs against the surface. The skin should slide off relatively easily.


Chop the beets into quarters and place them in a dish. Top with the olive oil mixture, dill, and chives and let sit in the fridge for at least 30 minutes. This allows the dish to cool down as well as the beets to absorb the flavor.





Before you remove the beets from the refrigerator, prepare the poached egg.

Crack an egg in a small bowl (makes it easier to place in the water to cook) and wait until a pot of water has reached pre-simmering status, meaning it has not begun to bubble at the surface—simply to have bubbled a bit at the bottom of the pot and the top of the water is letting off a steam as if about to simmer.

When you reach that point, reduce the temperature of the stove so the water doesn’t begin to simmer or boil.

Add 1 tbsp of vinegar to the water (this helps the egg keep tight) and slide the egg into the water.


It will look a bit messy at first, but the egg will tighten and hold together. After 1 minute, remove the egg and place on top of the beet dish along with some goat cheese.



Season with a bit of red pepper flakes.



Bon Appetit!


xo Aylin