• 2 cups very finely grated carrots
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon grated lemon zest
  • 1 teaspoon extra-virgin olive oil or walnut oil
  • Stevia or maple syrup (optional)
  • 4 lemon halves, after juicing


How can anything this simple taste so good? These adorable stuffed lemons are a great side dish with a main course of sprouted sunflower pate’. Use more lemon if you like, and if it is too tart for you add a touch of maple syrup or stevia.

The recipe works best when the carrots are grated very fine. Use whatever grating method you have that will give the best results. A heavy-duty juicer without a screen makes the finest grate, but be sure to use extreme caution while using it, and keep children out of the way. Do not leave the machine set up without a screen in it.

In a small mixing bowl, toss the carrots, lemon juice, zest and oil. Taste. Sweeten if desired with maple syrup or stevia. Fill the lemon halves with the carrot mixture.
Serves 4.

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