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Carrot “Stuffing”
Compliments of Rick Dina, D.C.

3-5 lbs. Carrots, juiced, then save the pulp.
1 head celery
1 red onion
2 tomatoes

Mix the celery and onions in a food processor, or with the champion juicer with the blank in.  Add this to the carrot pulp.

Add diced tomatoes to the mixture.

Mush up 3 large ripe avocados.  Add and mix thoroughly.

Mix up and eat!   (You may want to add a little bit of the carrot juice back to the mix for extra moistness and sweetness)

(Another option is to not even juice the carrots, and just run them through the champion juicer with the blank in.)

This can be eaten alone, added to a salad, placed on lettuce leaves, stuffed in a pepper, rolled in nori, etc.  You can also make this into patty shapes and dehydrate into another type of veggie patty.  If you dehydrate this long enough, it will turn into raw “croutons”, or crackers.

 

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