11.20.16
Himalayan Carrot Pudding
Himalayan Carrot Pudding
T-4 until Thanksgiving. How do you prep? Add this recipe to your repertoire to maintain grace under pressure this holiday.

 

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. 

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