I came across a similar recipe recently, but it was a rather bland version. So I added a few things, and it turned out into a really delicious, refreshing dish. If you have a power blender, it only takes a few minutes to make. Lovely as a side salad, part of a filling for wraps or pile onto large lettuce leaves or eat as a quick lunch just by itself. It is very nutritious and satisfying.

Ingredients:

• 2 large or 4 small to medium organic carrots, washed and cut into chunks
• 1 flat teaspoon Himalaya salt
• handful of Italian parsley (or Coriander), chopped
• 1 – 2 tablespoons filtered water
• 1 tablespoon freshly squeezed lemon
• 1 tablespoon sunflower seeds, raw or lightly toasted (dry in a pan on top of the stove)
• optional: 1/2 tablespoon extra virgin olive oil or pumpkin seed oil

Method:

1. Place carrots, water, salt, lemon juice into power blender (or use a food processor, if you don’t have a power blender)
2. Blend until the consistency of a chunky puree
3. Add the parsley – the machine will chop it for you – blend, until parsley is chopped and mixed into carrot mixture
4. Stir in the sunflower seeds, and the oil, if using.

Ring the changes:

instead of sunflower seeds you can add pumpkin seeds, toasted coriander seeds, chopped almonds or toasted sesame seeds.