- 3 carrots, chopped
- 1 cup raw cashew pieces, divided
- 15 dried apricots, quartered (about 1/2 cup)
Directions
Put carrots in a small pot and cover with 2 inches of water. Bring to a boil, reduce heat to medium low, cover and simmer until tender, about 10 minutes. Add 3/4 cup of cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and puree until smooth. Chill for at least one hour, and garnish with the rest of the cashew pieces.
Serves 8
Nutrients Per Serving:
Calories: 119
Fat: 8 g
Protein: 3 g
Carbohydrate: 11 g
Fiber: 1 g
Sodium: 5 g
Potassium: 165 mg
Phosphorus: 90 mg
raw food recipes A Chinese recipe for fish salad dates back to 1330 BC, and is found in the text Yinshan Zhengyao, or Correct Principles of Eating and Drinking.
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