HIMALAYAN CARROT PUDDING
1/4 cup clarified butter
1 1/2 pounds of organic carrots, peeled and grated
Generous pinch of Persian saffron
1/2 gallon organic creamline milk
1/4 cup soaked raw almonds, finely ground
1/4 cup raw cashews, finely ground
1/2 teaspoon ground cardamom
1/4 teaspoon stevia, or more to taste
2 tablespoons hulled raw hemp seeds
2 tablespoons raw pistachios, coarsely ground
Heat butter in a saucepan over medium heat. Add carrots and cook until most of the liquid has evaporated.
Add saffron, milk, almonds, cashews, cardamom and stevia. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally until the mixture thickens into a pudding consistency.
Transfer to a serving dish and sprinkle with hemp seeds and pistachios. Can be served hot or at room temperature.