Ingredients
- 2-3 large carrots, peeled and julienned
- 1/2 tablespoon coconut oil or extra virgin olive oil
- 1 leek, thinly sliced into rounds and rinsed off
- 3 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup fresh or frozen peas.
- 1 small clove garlic
- 3/4 cup fresh basil leaves
- 1⁄4 cup oil-packed sun-dried tomatoes
- 1⁄4 cup hulled hemp seeds
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water
- Scant 1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste
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