Beet and Carrot Creamy Slaw

I have been mulling for a few weeks about starting a detox. As you might or might not know I work for a nutritional practice where we do a lot of it (It is the A in the ABC of nutrition!). We use the Purification Program, which is an amazing program created by Standard Process, and I have done it many times during the last 3 years.  It just so happens that we have been having guests staying with us for the last 3 weeks off and on, and more to come, so it is VERY difficult to detox when you have to cook for 5 other people who want to eat normally!

So I decided to include at least two raw vegetable dishes in my diet each day. That should nicely ease me into the detox part….whenever I will get to it. (Hopefully before Thanksgiving!)

Here is a palate pleasing, sweet and easy dish that can be eaten on the side or all by itself if you are trying to get rid of some of those nasty toxins!

Beet and Carrot Creamy Slaw

 

Author: Vivica Menegaz

Recipe type: Vegetable, Raw

Cuisine: Raw

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The sweetness of the carrots and beets is accented here by a creamy and tangy dressing. Very easy and healthy recipe. This is a Fall recipe with vegetables in season now at our local Farmers Market.

Ingredients

• 2 organic carrots, washed
• 1 organic beet, washed
• ½ cup coconut cream or full fat coconut milk.
• Juice of 1 organic lemon
• ¼ teaspoon cayenne powder
• ¼ teaspoon cumin powder
• Celtic sea salt to taste

Instructions

1. Cut carrots and beet in small chunks that will easily fit in the food processor.
2. Process until roughly chopped. (it can be done by hand but this is faster)
3. In the meantime add the lemon juice and the spices to the coconut cream, and stir well.
4. Place the carrot/beet mixture into a serving bowl.
5. Add salt to your taste.
6. Put dressing on top ad stir until well blended.

Notes

Instead of Cayenne powder I used the Chile The Arbor powder I made myself grinding the chiles from my garden after drying them.

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