Creamy Carrot & Ginger Dressing

The best thing I've done for my kitchen in years is to invest in a good blender. This dressing wouldn't be possible without it.

4 cloves garlic
3 inches of ginger (a "thumb"), roughly chopped
1/4 cup soaked almonds
1/2 cup water from soaking sea vegetables
2 carrots, cut up
juice of 3 lemons or limes
1/3 cup tahini
1 tbsp toasted sesame oil (okay, so that's not raw...)
2 tbsp tamari
1 or 2 tbsp raw agave nectar

Blend the garlic and almonds with the sea vegetable water. While the blender is still running, drop in the pieces of ginger and carrot a few at a time so you don't choke the blades.. Now add the lime juice, tahini, sesame oil, tamari, and agave. Taste and correct seasonings if needed. Because of the raw vegetables this dressing won't keep long. Keep refrigerated and use it in 3 or 4 days.

Serve over a big salad containing mixed lettuces, shredded napa cabbage, cucumber, tomatoes, slivered fennel, sprouts, and the soaked & drained seaweed (arame is nice).