As featured in the book Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD. 
This is actually a salad dressing, but I have used it as a sauce or dip. I use it often with raw falafels.
2 cups carrots, chopped
2 whole tomatoes
1/3 cup flax oil
1 medium orange
1 teaspoon celtic salt
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon black pepper or cayenne
In a blender, process all ingredients until smooth and creamy.
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9. August 2011 at 11:06 am
Yummmm…this would be delish as a soup….definitely will try it…