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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Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
9. August 2011 at 11:06 am
Yummmm…this would be delish as a soup….definitely will try it…