Rating5/5 (from 1 ratings)5
Yield1 to 2
1large (or 2 small) carrots
2 medium (or 3 small) parsnips
big pinch of cinnamon, or to taste
1 teaspoon Krystal Salt brine (or pinch of sea salt)
1 oz. of fresh pomegranate juice, or about 10 to 15 whole pomegranate arils (optional)
half a lemon, juiced or skinned and deseeded (optional)
Throw it all in the blender, or if your blender is less-than-ideal (like mine), chop the carrots and parsnips in the food processor, and then throw it all in the blender until smooth and crreamy, or to your textural preference. Curl up next to the fire and lap it up.
Nefertiti666's ThoughtsBy nefertiti666
I wanted something grounding and winter-y, and sweet roots plus cinnamon sounded soooo good. The pomegranate seeds can be juiced if you're not into the crunchiness, or left out altogether. It has a much more smooth texture without the seeds per se. However, the fresh-juiced pomegranate adds a lovely sour/sweetness that is delicately lovely. The pomegranate seeds are also an incredibly effective source of insoluble fiber.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I'm nixing garlic, onions, salt, herbs, & oilsClaireT - 16 hours 26 min ago
Mike Lawson's raw food journalClaireT - 16 hours 29 min ago
Maca and msm, how do you overcome the taste?RawLifer - 20 hours 7 min ago
100% raw, does it work for you?RawLifer - 20 hours 45 min ago
Does anyone else experience thisRawLifer - 21 hours 10 min ago