Go Green!

I had a blast doing a live cooking segment with Good Day Austin this morning! I came on to talk about eating more "green". Just in time for Earth Day I shared a recipe for a vegan version of the classic green goddess dressing. Rich cashew cream and luscious avocado replace mayonnaise and sour cream. Radish greens, which typically get composted, are added to the dressing to bring a bright green color. Along with vitamin C radish greens are an excellent source of potassium and calcium. Spring onions, dill and tarragon add a lovely herbal essence to the dressing. If you want it more chunky just puree it less and serve it as a tasty dip with crunchy raw veggies. Try being more "green" and incorporate more sustainable uses for your produce before you just toss edible plants into the compost bucket. You pay for the whole plant, so eat it!
 

Recipes: Go Green Goddess Dressing: MyFoxAUSTIN.com

Fresh Spring Produce


Go Green Goddess Dressing

Yield: 2 cups

Ingredients:
1 large Hass avocado, peeled and pitted
1 cup packed radish greens, roughly chopped
¼ cup raw cashews soaked in ½ cup filtered water
3 green onions, chopped (use both green and white part)
3 tablespoons fresh dill, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon extra virgin olive oil
1 tablespoon + 1 teaspoon white wine vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

1. Soak the cashews in the water for at least 30 minutes to soften the nuts.
2. Remove the greens from the radishes. Wash the greens well and dry.
3. Strip the tender leaves from the stems of the radish greens. Chop the leaves.
4. In a food processor combine the avocado, radish greens, cashews with the soaking water, green onions, the herbs, olive oil, vinegar, salt and pepper.
5. Puree until a creamy smooth texture is achieved. Keep dressing chilled until ready to serve.
6. Wonderful on tender lettuce greens or served as a dip with fresh raw vegetables.

Spring Crudite