INGREDIENTS
4 cups
Carrots
1/2 cup
Cilantro
8
Dates, pitted
1/2 cup
Garbanzo beans, dried
4
Green onions
2
Limes, zest and juice
1/4 tsp
Nutmeg
1/4 tsp
Pepper, freshly ground
1 pinch
Red pepper flakes
1/2 tsp
Sea salt
3 tbsp
Olive oil
1/2 tsp
Cumin
1/2 cup
Pistachios, toasted