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Green Veggie Sauce

Yield
Servings
Prep time
15 mins
Courses
Entrée | Soups | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source

Adapted from the New York Times Natural Foods Cookbook

Description

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Ingredients

1 cwater
1⁄3 cscallions
1 cromaine lettuce (shredded)
1 cspinach (shredded)
1⁄4 cbeet greens (shredded)
1⁄2 cavocado (peeled and pitted)
2 Tparsley (chopped)
2 Tmint leaves (fresh)
2 Tbasil (fresh)
  kelp (to taste)
  lime juice (to taste)

Instructions

Place the scallions and water in an electric blender/food processor and blend until smooth. Continue to blend at a low speed and gradually add the lettuce, spinach, beet greens, avocado, parsley, mint and basil. Season with kelp and lime.