Vegan Lime-Cilantro Dressing for Enchiladas or Tacos or Yams

Vegan Cilantro-Lime Dressing

½ avocado
    1 lime, juiced (or 2 small limes)
    ½ cup cilantro
    ½ tbsp olive oil
    1 ½ tsp garlic paste (or 1 clove)
    ½ cup water
    ¼ tsp herbamere (or sea salt)
    Freshly ground pepper

Instructions

    Place all ingredients in a large glass mason jar
    Using a hand blender, completely mix everything together until smooth and pourable

Moroccan Carrots with Cumin and Lemon

Cut the leafy tops off one or two bunches of organic baby carrots, and scrub well.

Steam for 7 - 10 minutes, or bake in olive oil at 400 for 25-30 minutes, until tender

Sauce:
Mix together 3 T. lemon juice, 2 tsp. olive oil, 1 crushed garlic clove, 1/2 tsp. ground cumin,
1/2 tsp. sweet paprika, 1/2 tsp. sugar, and 1/2 tsp salt.

When the carrots are done, drizzle sauce over them, rolling them in sauce to make sure they're thoroughly coated.