SPICED CARROTS WITH PEA MINT DIP (Clear Gallbladder Guide)

Ingredients:

Dip:
2 cups green peas (fresh or frozen, blanched) 1/2 cup fresh mint leaves
1 Tbsp lemon or citrus juice
1 tbsp coconut aminos
1 Tbsp tahini (optional, for creaminess)
1/4 tsp sea salt

Carrots:
12 large carrots
2 tbsp maple syrup
2 tbsp coconut aminos
Pinch of sea salt
Optional: dash of cumin or paprika

Instructions:

Steam the Carrots. Toss with maple and seasoning, and sautee for a few minutes until caramelized.

Make the Dip: Blend peas, mint, lemon juice, aminos, and seasonings in a food processor. Add a splash of warm water for smoother texture, if needed. Serve the pea mint dip cool, surrounded by hot, crispy carrots.

Benefits:

A cooling, vibrant dip to nourish Liver Yin and clear damp-heat, served with golden roasted yams for grounding and sweetness.