Ingredients Jump to Instructions ↓

  1. 3 1/2 cups carrot juice, fresh (approximately 3 1/2 pounds carrots)

  2. 1/2 cup macadamia nuts

  3. 1/4 cup avocado, mashed

  4. 2 tablespoons ginger, juiced

  5. 2 tablespoons lavender flowers, dried and soaked in

  6. 1/2 cup warm water

  7. 2 tablespoons Nama Shoyu

  8. 1 tablespoon lemon juice, fresh squeezed

  9. 1/2 teaspoon dill, fresh (1/4 teaspoon dry)

  10. 1/2 teaspoon curry powder pinch cayenne pepper sea salt, to taste black pepper, ground to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Soak lavender in warm water for 15 minutes. Strain well, discard flowers andplace water in a blender. Add remaining ingredients except dill, salt andpepper, blend until smooth. Add dill, salt and pepper, stir well and enjoy thejoy of it all. Serving suggestion: Garnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinklewith black sesame seeds. Enjoy cold or at room temperature. Variations: Replace carrot juice with other veggie juices. Experiment with different nuts,seeds and herbs.


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