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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet potatoes or winter squash work nicely here too. Serve with toasted pita chips and celery sticks. Adapted from Polly Pitchford's recipe, Full Spectrum Health?. raw unhulled sesame seeds, carrots, brown rice vinegar, garlic, ginger, orange juice, soy sauce or Tamari cvt Ingredients:
2 tablespoons raw sesame seeds, unhulled |
1 1/2 cups carrots, peeled, sliced, and steamed until very soft |
2 tablespoons brown rice vinegar |
1 clove garlic, minced |
1/2 teaspoon ginger powder |
1/4 cup orange juice or more to blend |
1 tablespoon soy sauce or tamari |
Directions:
1. Roast the sesame seeds on medium heat in a dry skillet, stirring constantly until the seeds start popping and turn a light brown. Remove the seeds from the pan and cool.
2. Place seeds with the rest of the ingredients in a blender and blend until smooth. Refrigerate overnight to let the flavors marry before serving.
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