Easy Carrot Salad

Easy and quick salad can be easily made and used as a side dish, used on top of greens, packed in a lunch, or as a healthy snack. Your LIVER will love it!

  • 1 cup of carrots grated
  • 1 tablespoon olive oil
  • 1 tablespoon of fresh squeezed organic lemon
  • Optional:  seasonings or pumpkin seeds or oil, raisins, can be added for variety.
Eat daily while liver cleansing.




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Carrot Pecan Burgers


Great with Chelating Cilantro Pesto

  • 4 Medium Carrots
  • 1 Cup Mushrooms-fresh- either shitake, botton, crimini, portobello, or oyster
  • 3 Tbsp Cilantro
  • 1/2 tsp Dried Fennel
  • 1/2 tsp Curry powder
  • 1 Cup Pecans
  • 1 Cup Chopped Onions
  • 2 Tbsp Olive Oil
  • 1/2 tsp. Coriander
  • 1/2 tsp. Sea salt
  • Pinch Black Pepper

1. In a food processor, blend carrots until diced.
2. Add remaining ingredients and blend until smooth.
3. Remove from processor and form into small burgers.
4. Place burgers on mesh dehydrator screen and dehydrate at 105 degrees for 7-8 hours.  If a dehydrator is not available you may put a little coconut oil in a saute pan and and warm.

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