2 large celery roots 1 crisp apple 1/4 cup freshly chopped cilantro 1/4 cup dried apricots, soaked in water for 20 minutes, with drained and reserved soaking water 1 tbsp curry powder 1 cup cashews 2 tbsp lemon juice Sea salt, to taste 1/4 cup pecans, raw or toasted for garnish
If you haven’t already done so, soak the apricots for 20 minutes. Peel the celery root, slice into rounds and then cut the rounds into matchsticks. Cut the apple the same way as the celery root.
Make the sauce. Drain the soaking apricots (saving the water), then add them to a blender with the cashews, curry powder, lemon juice, and sea salt. Blend on high, using the soaking water from the apricots to thin the sauce until smooth and creamy, but not so thick it can’t be poured.Remove from the blender and set aside.
Combine everything together in a large bowl; the matchstick pieces with the creamy sauce, mixing together until well coated. Stir in the pecans and cilantro.
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