Carrot Pudding

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Carrot Pudding Ingredients

3 Medium-size carrots; grated	1/4 ts Minced fresh ginger
1/3 c Raisins; (I used golden	3 tb Tapioca
1 1/2 c Plain or vanilla rice milk

Instructions for Carrot Pudding

(from "Foods That Fight Pain" by Dr. Neal Barnard) Combine all ingredients in a saucepan. Bring to a boil, and cook over low heat for about 15 minutes, stirring frequnetly, until the carrots are soft and the liquid has mostly evaporated. Transfer about half the mixture to a blender. Blend until smooth, and then return the blended mixture to the pan, stirring it back into the unblended half. Serve warm or chilled. Posted to fatfree digest by Louise Williams on Nov 20, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

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