Creamy Dill Sauce Over Steamed Greens




Ingredients:

Large bunch of greens – I use a head of kale or chard or a combination of what is in season – cut into small pieces

1 cup raw cashews

½ cup raw pumpkin seeds

½ cup Ionized Alkaline Mineral Water

½ cup unsweetened almond milk

juice of 1 large lemon and 1 lemon to use when serving

handful of fresh dill – chopped

1 glove of garlic – minced

1 tsp. Grade B Maple syrup

2 tsp. Bragg Liquid Aminos

Sea Salt to taste


Directions: Place all ingredients except greens in a high-speed blender and set aside. Steam greens while the nuts and seeds are soaking in the blender with the other ingredients. Drain the greens and cover to keep warm. Blend the dill mixture for a couple of minutes until the sauce is very creamy and slightly warm. Pour sauce over the greens and mix together. Squeeze more lemon on top and enjoy! I like to have this with 1/3 cup quinoa.


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