Ingredients (use vegan versions):
- Spinich one bunch
- Water Cress one bunch
- Cucumber one large sliced thin
- Garlic 5 or 6 cloves
- Olive Oil
- Pine Nuts
Directions:
In a large sauce pan add Olive Oil, spinich, watercress, cucumber,
1/2 of the garlic cloves (crushed), pine nuts and sautee for a few
minutes until the spinich, arugala and watercress are soft and wilty.
Pour mixture into a blender. Add the rest of the garlic cloves.
Add a little more Olive Oil. Puree. Serve with your favorite pasta;
try nonwheat pasta...yummy. For creamier texture add Okra.
Serves: 5.
Preparation time: 10 minutes.
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