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