Raw Mexican Chereezo Stuffer

• 4 whole Large Carrots
• 1/2 heads Vidalia/red Onion
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Cumin
• 1 whole Lemon, Squeezed
• 2 Tablespoons Dried Oregano
• 2 cups Almonds (Optional: Soak Overnight To Release Healthy Enzymes)

1. Put all ingredients in a food processor and add a little water or olive oil if the mixture isnt turning over well in the food processor.
2. Serve rolled up in a butter lettuce leaf or with corn chips or as a veggie dip.

carrots, onion, olive oil, salt, cayenne pepper, cumin, lemon, oregano

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/raw-mexican-chereezo-stuffer/ (may not work)