My take on Carrots & Currants
This is what I took to the L.A. raw vegan pot luck on May 1. The recipe is from my favorite raw recipe book: Living Cuisine by Renne Loux Underkoffler. I know, I know, I took my darn sweet time posting it. Better late than never! The day I made it I was out of currants AND flax oil. I substituted dried blueberries and hemp seed oil. It still turned out fabulous.
Carrots & Currants
Serves 2-4
3 cups finely shredded carrots
1/2 cup currants or raisins
1/2 cup chopped walnuts
1/2 cup chopped parsley
1 teaspoon dill
1 1/2 teaspoons nama shoyu
2 teaspoons flax oil
Toss ingredients until well coated. Serve with love!
