You know what we love any time of year? Greens, and gobs of them. The VN staff is pretty danged thrilled to highlight the goodness of greens this week in our Summer Recipe Spectacular. Whether you whip up this stunningly simple raw emerald soup by VN contributor Kristen Suzanne or delve into the delicious territory of kale, try a new greens recipe each day this week.
What You Need:
1 cup water
5 cups spinach
1-1/2 cups zucchini, chopped
3/4 cup orange juice, freshly squeezed
1/2 cup hemp oil
1 clove garlic
2 tablespoons light miso
1-1/2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon apple cider vinegar
1 tablespoon raw light agave nectar
2 teaspoons onion powder
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
What You Do:
In a blender, blend all ingredients until smooth, and serve.
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