Snacky Carrot Pizza


This started out as a dressing but tasted so yummy, I popped a pitta in the toaster and slapped a dollop on top. It’s velvety, comforting and totally moreish. Raw foodies- serve on a dehydrated delight instead of pitta. Or go for rye/spelt bread if you’re gluten conscious. It doubles up as a fab salad dressing too or over jacket potato.

1 cup fresh water
1 large carrot (organic are so much sweeter)
Slither garlic
Slither fresh ginger
1/2 tsp cumin seeds
1 tsp coriander powered (or handful of fresh)
1 tsp Himalayan salt
1/2 tablespoon extra virgin olive oil (add a bit more if you like)

Blitz until smooth (I used a Vitamix but give it a go in your smoothie maker or food processor – it may need a few minutes).

It goes really well with a sprinkling of pumpkin seeds… Fab for energy and good skin.

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