1 egg
1 cup milk
2 shredded carrots
4 scallions
2 teaspoons vanilla extract
2 tablespoons fish sauce
1 cup high protein flax seeds
1/2 cup SHREDded carrot leaves
1/2 cup shredded avocado
1/2 cup halved grapefruit leaves
1 mushroom cap
Place the egg and milk in a large bowl, and pour over the carrot parsley. Cover, and refrigerate overnight.
In a small mixing bowl, combine the carrots and scallions and blend until all carrots are thoroughly combined. Mix in the vanilla extract and fish sauce.
Cover with a damp cloth and place in the refrigerator overnight. Removing the carrot caps from the bottom of the bowl, crumble into olive oil and slowly mix together until equal. Flavor with cheese Sauce garnish with lemon slices and ice. Serve chilled; this dish is VERY star after steaming!