2 cups orange juice
2 cups carrots, peeled and grated
3 tablespoons orange marmelade, ginger marmelade or agave syrup
10 grams agar agar (about 2 teaspoons)
soyanaise as a garnish

1. Spray a shallow baking dish or molds with oil.

2. Peel and grate the carrots.

3. Pour the orange juice into a medium saucepan.

4. Add the sweetener and stir well to mix.

5. Add the agar agar ad gain stir well to mix.

6. Bring the orange juice mixture to a boil, stirring.

7. Let it boil for 2 minutes then turn off the heat, and remove the pan fro the burner.

8. I allowed it to cool a bit, as I did not want to cook the carrots.

9. After 1-2 minutes, I added the carrots and stirred well to mix.

10. Pour the mixture into the molds or baking dish then refrigerate.

11. I was very happy that after 2-3 hours the salad was totally jelled.

12. We served the salad, cut in squares, on a small bed of lettuce with a dollop of soyanaise on top, and a small lemon balm leaf.

13. It’s important to have some oil (as is in the soyanaise) so that the vitamin A of the carrots is freed for digestion.