CARROT PEELS:
- 6 cups carrot pulp or grated carrots (about 8 carrots)
- 1 cup almonds (soaked for at least 8 hours and drained)
- 1 and 1/2 cups raisins (soak in enough water to cover them for 1 hour, then drain and save the water)
- 1 cup of pitted dates (pour enough water to cover them for 1 hour, then drain and save the water)
- 1-2 teaspoons ground cinnamon
- 1-2 teaspoons ground nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- You can add 1 teaspoon of ground cardamom to taste.
LEMON CREAM:
- 2 cups cashews (soaked for 2 hours, then drained and rinsed)
- 1 cup golden raisins (soak with enough water to cover for 1 hour, do not drain)
- 1 cup of pitted dates (pour enough water to cover them for 1 hour, do not drain)
- Juice of 1 lemon
INSTRUCTIONS:
Carrot peels:
If you ground the carrots in a food processor, strain them through a fine sieve or cheesecloth to drain the excess juice.
In a food processor, blend together the almonds, raisins, and dates until finely chopped and the mixture becomes sticky.
In a large bowl, mix together the carrot pulp, spices, lemon and orange zest, and the almond, raisin and date mixture.
Lemon cream:
In a high-powered blender, blend the cashews, raisins, and dates (along with the water they were soaked in) and lemon juice until the mixture is smooth and uniform.
Add more water if necessary to achieve the desired thickness of the cream.