Ingredients
Method
- Scrub the 2.0 cups (10.6 oz / 300g) of carrots and rinse them thoroughly under cold running water.
- Rinse the 1.5 cups (7.0 oz / 200g) of celery stalks and the 1.0 cup (5.3 oz / 150g) yellow bell pepper.
- Deseed the yellow pepper and use a sharp knife to chop all the vegetables into uniform, small sticks.
- Drizzle with 1.0 tbsp (0.5 oz / 15g) of fresh lemon juice and sprinkle with 0.1 tsp (0.02 oz / 0.5g) of sea salt if you want a tangy twist.
- Combine the freshly cut sticks in a bowl and serve your quick veggie snack immediately.
Maximize Crispness: Soak the cut carrot and celery sticks in a bowl of ice water for 10 to 15 minutes before serving to snap them to maximum crunch. Dry them thoroughly on a clean kitchen towel before eating.
Prep Ahead Storage: If you are meal-prepping this quick veggie snack for the week, store the carrot and celery sticks fully submerged in water in an airtight container in the fridge to prevent them from drying out. Store the yellow peppers separately in a dry container lined with a paper towel.
Boost Nutrient Absorption: Pair these raw vegetables with a healthy fat source, such as a serving of hummus, almond butter, or guacamole, to help your body effectively absorb the fat-soluble vitamins, particularly the beta-carotene found in the carrots.