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Spicy Carrots with Probiotic Coconut Sauce

Zanahorias Especiadas con SalsaIngredients
1 bunch of carrots
olive oil
1 can of coconut
1 cup Kombucha
250 g cashews, hydrated during one hour
1 slice of ginger
1 tablespoon sea salt
one lime juice
zest of lime
1 large handful fresh coriander

Condiments
45 g star anise
35 g coriander seeds
35 g fennel seeds
25 g cinnamon sticks
20 g sea salt
10 g pink pepper
15 g black pepper
1 tablespoon coconut sugar

Preparation
Preheat the oven to 160 º.
Put All the ingredients of the condiments in the Blender jar and process with the program of nuts. Clean and peel the carrots and put them in a baking tray. Add a good jet of oil, 1 tablespoon of the mixture of spices and mash until they are well tender.
Remove the water from the soaked cashews, put them in a blender jar with the rest of the ingredients of the coconut sauce, minus the last two. Beat until you get a puree. Add the zest of lime skin and the coriander and mix. Serve carrots, baked with coconut sauce.
Bon Appetit!
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Cristina Manyer

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