• 450 g Organic Purple Carrots (16 ounces/5 large), shredded
• 450 g Organic Sweet Potatoes (16 ounces/5 small), peeled and shredded
• 3 TBSP Organic Extra Virgin Olive Oil
• 2 tsp Sea Salt

Part 2

• 280 g Organic Petite Peas (10 ounces) frozen
• 6 TBSP Organic Maple Sugar
• 1.5 tsp Organic Smoked Paprika use non-smoked for Low Histamine

Part 3

• 225 g Mayo of Choice (8 ounces) I used an egg free variety
• 1 TBSP Organic Onion Granules
• 1/2 tsp Organic Garlic Granules
• 1/2 tsp Organic Ground Mustard