Name: Creamy Carrot Ginger
Yield: 1
Ingredients: 2 large carrots, roughly chopped (about 1/2 heaping cup); 1 knob of fresh ginger, peeled (about 1 heaping tablespoons worth); 2 tablespoons tahini; 1 tablespoon white miso (optional); 1 tablespoon coconut vinegar (or apple cider vinegar); 1 tablespoon pure maple syrup; 1 teaspoon ground turmeric; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup filtered water; 1/3 cup light coconut milk

Ingredients

Scale

3/4 cup hemp seeds
1/3 cucumber, chopped
1/4 cup fresh parsley
1–2 tablespoons fresh chives
1 tablespoon fresh lemon juice (or apple cider vinegar)
1 tablespoon grapeseed oil (or olive oil)
1 teaspoon dried dill
3/4 teaspoon sea salt
1/2 teaspoon garlic
1/2 teaspoon maple syrup
1/4 teaspoon red pepper flakes (optional)
1/2 cup filtered water (or more, to desired consistency)

Instructions

Add all ingredients to a small blender or food processor (I used a Nutribullet) and blend until smooth and creamy. Stays fresh 3-4 days in refrigerator.