Okay this recipe is so delicious I couldn’t wait to share it with you.
I wasn’t sure if I should call it a dip or a spread. My parents tried this recipe and my father said it’s a spread while my mother said it’s a dip. So, if two people who have lived together for over 30 years can’t decide what this is- then there is no hope for a name here.
But there is hope for FLAVOR and amazing taste in every bite of this carrot medley of goodness.
Are you ready to dig in?
And if you haven’t had a chance, check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body.
There’s nothing like sunshine in Manhattan in May and this spread (dip) is just the thing you need to brighten up your day even more.
It’s the perfect condiment to add to anything from my grain-free crackers and grain-free sweet potato flatbread as well as my grain-free parsnip focaccia recipe and my grain-free zucchini pizza crust.
Wow that’s a lot of options- but I think you’ll manage making all of those recipes because you’ll want to make this carrot spread over and over again.
So, you can get creative and spread it onto those crackers, flatbreads and pizza crust or you can add a scoop to salads and oatmeal as well as sandwiches in place of mayo.
Lots of variety here for you…
I created this recipe because I needed more sunshine in my life and I wanted to whip up something bright and fresh and delicious in my food processor so that I could add it to my salads and crackers for snacks and main meals.
Sometimes I get bored with salads and snacks- so I’m constantly plugging in my food processor and whirling a bunch of ingredients together to make some sort of mater piece.
And this is my latest spring-time master piece.
It’s pretty fabulous, if I do say so myself.
I’ve got a pretty good feeling you’re going to fall in love with this sunshine spread.
Just looking at it makes me smile…so bright and happy. Isn’t it?
Who can resist digging into something that makes you smile AND something that’s healthy and good for you?
Surely I can’t, which is why I’m making this again tomorrow for clients who are begging for another batch of this.
So, how are you going to use this spread this week?
Are you going to use it as a dip with raw veggies or serve it atop my crackers, flatbreads and foccacia?
My cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body has over 200 recipes no gluten, dairy, soy, sugar, eggs, corn, etc. plus how to detox your body and your life.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 3 large carrots, peeled and diced
- 1 cup raw walnuts
- 1 Tbsp. chickpea miso paste
- 3 Tbsp. water
- 4 sun-dried tomatoes, drained well from oil
- 1½ tsp. pure maple syrup
- Sea salt and freshly ground pepper, to taste
- Process carrots in the food processor until finely ground. Add walnuts and process again until finely ground. Add the remaining ingredients and process until the mixture reaches your desired consistency.
- Transfer to a serving bowl and serve.
- Store in a sealed container in the fridge for up to 4 days.