by David Klein
Ingredients (2 servings)
6 to 8 large fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
Soak the dulse leaf in water for a few
minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand
Slice up the bell pepper into strips.
With the blank plate installed, run the
carrots through a Champion juice, collecting the juicy pulp in a bowl
Remove the flesh from the avocado(s) and,
using a fork, mash the avocado into the carrot pulp.
Add the dulse and bell pepper to the
carrot-avocado mixture, and serve.
Optional: scoop out bell pepper and stuff with
the carrot-avocado mixture.
Recipe courtesy of the Living Nutrition Magazine