You will need a juicer to make this recipe. The main ingredient is carrot pulp; the pulp that is left over when you make carrot juice. You will end up with lots of carrot juice as a by-product... just think of it as a bonus. It makes a nice replacement for veggie broth in soups and chills, or you can just drink it as is, maybe add a bit of fresh ginger juice to it.
3 cups of carrot pulp (from juicing about 2 lbs. carrots, peeled)
½ red onion, finely minced
2 tsp. dried parsley flakes
2 tsp. dulse flakes
2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
5 Tbsp. canola oil
4 shakes of liquid hickory smoke
Run the carrots through a juicer and reserve the pulp. Pick out any large carrot pieces. Add remaining ingredients to the carrot pulp and mix well.
Keeps for up to 7 days in the fridge, longer in the freezer.
Did you like this post? Share it on Facebook and Twitter!