I use miso made from fermented chickpeas, which are gluten-free but are not SCD friendly. You can substitute the miso with salt or fish sauce with no additives, resulting in a slightly different flavor.
1inchfresh gingerskin peeled
1carrottrimmed and peeled
2tablespoonsvinegar, mildwhite wine or apple cider
3tablespoonssesame oilor other mild-flavored oil
drizzle of honeyoptional
Pulse the carrots, ginger, miso in a food processor. If you don't have a food processor, grate the carrots and ginger and then blend in the miso.
Add the oil, water, and honey (optional) and blend well.