About Dr. Nielsen
September 15, 2016
Dr. Stephanie Nielsen
Tangy and chocked full of greens! Nuts or not?
Makes about 2 cups (8 servings) - serving size ¼ cup
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed (optional)
2 cloves garlic
juice of one lime (or two – if you like lots of limey pucker power!)
1 stalk of celery (with leaves is ok)
4-5 small Swiss chard or hands full of spinach
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup pistachios (you can sub other nuts or leave them out)
Pulse all ingredients - except pistachios - in a food processor or VitaMix blender until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.
This recipe is very flexible and forgiving don’t be afraid to try and experiment.
Recipe: Mushroom and Chickpea Stew
August 15, 2016
Jolly Green Giant Dip
September 2016 (1)
August 2016 (1)
July 2016 (1)