Top recipes Archives - Soren's Purple Plate

Almond Oat Peanut Cookies

October 16, 2016 by Natasha Leave a Comment

Hello, my perfect cookie, which just happens to be gluten free and vegan.

There are as many perfect cookies as there are people. My perfect cookie depends on what mood I wake up in and the weather. This one, my friends, I can eat in any season and any mood because it’s crunchy, healthy, mildly sweet and oh-so-toddler-approved.

I played with Barnerybutter.com recipe and changed a few things around, mainly reducing sweetness and adding peanut butter.

I have to warn you, the dough was a bit too crumbly and I doubted the cookies would hold together but they so did!

Another important thing: I used real peanut butter, the one you make yourself in stores like Whole Foods. It’s dry and made of just one ingredients – peanuts. If you are using the runny peanut butter from a jar, then definitely put less of it in the dough.

Almond Oat Peanut Cookies

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These healthy cookies are crunchy, mildly sweet and oh-so-toddler-approved. They also happen to be vegan and gluten free.

Author: Natasha @ Soren's Purple Plate

Recipe type: sweets

Ingredients

2 cups rolled/old-fashioned oats
1 cup almond flour/meal
½ cup coconut flakes
1 tsp cinnamon
⅓ tsp salt
1 tsp raw vanilla powder (or extract)
½ cup peanut butter
¼ cup melted coconut oil
⅓ cup maple syrup

Optional: chocolate chips, nuts, hemp seeds, chia seeds

Instructions

Combine all the dry and wet ingredients in two separate bowl. For me peanut butter was a dry ingredient. If yours is runny, it will be a wet ingredient.
Mix all together. I used my hands to crumble peanut butter and mix everything well. My dough was crumbly but sticky enough to form little balls.
Stir in all the optional ingredients now.
With your hands form little balls, flatten them and place on a tray lined with parchment paper.
Bake at 350F for 15-17 minutes. Let them cool before trying.

Apple Ricotta Breakfast Tart

August 20, 2016 by Natasha Leave a Comment

Baby Led Weaning (what is it?) appropriate from 7 months or as soon as you offer whole eggs.

Good morning summer Saturday!

Almost 10 years later, I’m still trying to learn to ignore the humidity in this city of New York. Only a very good attitude can save you from it, I’m telling you. We are lucky to live close to the park and all the wonderful playgrounds have sprinklers but man, when you are 6 weeks away from giving birth and running around after your almost 2-year-old toddler, little can save you… Sorry, had to vent.

Onto the better things… For breakfast we usually alternate between eggs (think omelets, frittatas, boiled, fried, etc.), porridge of any kind (buckwheat, oatmeal, millet, quinoa) and pancakes (the thousand versions that I often feature on Instagram). And then there is RICOTTA! Ricotta and farmer’s cheese deserve its own breakfast category in my world. I grew up on farmer’s cheese so it’s pretty much in my DNA. Unlike the Italians who use it mainly in pastas, I love ricotta in pancakes, tarts and just on its own with fruit or honey.

CALCIUM requirement for kids:

1-3 years old – 700 mg per day

4-8 years old – 1000 mg per day

Guess what? Ricotta has 500mg in 1 cup (compared to 300 mg in 1 cup of milk).

My son doesn’t drink regular cow’s milk but he gets his calcium usually from leafy greens, fermented dairy products (yogurts, kefir), goat milk and ricotta and farmer’s cheese. I will dedicate a special post to dairy and calcium some other day.

Now, about this tart. It’s mildly sweetened with one ripe banana and apples. It has zero processed sugar. It has lots of calcium and can serve as breakfast, snack, to-go food or dinner. You need to make it cool substantially for it to harden. Otherwise, you will most likely need a spoon to eat it. If warm, I like it with sour cream or yogurt.

INGREDIENTS:

1 ripe banana

1 cup ricotta

2 eggs

2 egg yolks

1/2 cup kefir

1 tsp baking soda

1/2 cup semolina flour

2 tbsp coconut oil

pinch of salt

cinnamon

1/2 tsp vanilla powder

1 apple

Optional: raisins, chia seeds, coconut shreds, maple syrup, honey

METHOD:

1. Mash the banana. Add ricotta and eggs. Whisk by hand. Add the rest of ingredients (except apple) and let the dough sit for 10 minutes for semolina to expand.

2. Oil up your baking dish. Pour the dough into it. Thinly slice the apple and arrange it on top. You can sprinkle with more cinnamon.

3. Bake at 350F for 25-30 minutes. I have a compact convection oven so it takes me less time to bake. The tart will be ready when the top is golden and the toothpick comes out clean. Might take you 30 mins with regular oven. Play with the time.

Apple Ricotta Breakfast Tart

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Zero processed sugar, this mildly sweet ricotta tart is a perfect breakfast tart for the entire family including babies from 7 months old if you are offering whole eggs. Calcium rich and guilt-free. Enjoy!

Author: Natasha @ Soren's Purple Plate

Recipe type: Breakfast

Ingredients

1 ripe banana
1 cup ricotta
2 eggs
2 egg yolks
½ cup kefir
1 tsp baking soda
½ cup semolina flour
2 tbsp coconut oil
pinch of salt
cinnamon
½ tsp vanilla powder
1 apple
Optional: raisins, chia seeds, coconut shreds, maple syrup, honey

Instructions

Mash the banana. Add ricotta and eggs. Whisk by hand. Add the rest of ingredients (except apple) and let the dough sit for 10 minutes for semolina to expand.
Oil up your baking dish. Pour the dough into it. Thinly slice the apple and arrange it on top. You can sprinkle with more cinnamon.
Bake at 350F for 25-30 minutes. I have a compact convection oven so it takes me less time to bake. The tart will be ready when the top is golden and the toothpick comes out clean. Might take you 30 mins with regular oven. Play with the time.

Butternut Squash Rice Balls

January 17, 2016 by Natasha Leave a Comment

I think a life of a mom is so much easier if you have roasted/steamed vegetables in the fridge at all times. I roasted a butternut squash yesterday to make pasta sauce and to use for snacking. With the leftover half, I came up with these cute-looking snack balls. Spoon-feeding is certainly not as fun as eating with your hands. Add a little crunch with brown rice crisps (sugar-free) and your babies and toddlers will certainly approve.

I bought Whole Foods brand plain, unsweetened brown rice crisps. The package listed only one ingredient, which is a good product in my book.

If you have butternut squash already roasted then these snacks will take you 5 minutes to make. Not even.

HOW TO BAKE BUTTERNUT SQUASH

Honestly, just a year ago I had no idea how easy it was to bake whole butternut squash. I used to ruin my fingers trying to peel the quash and cut it into chunks before steaming or roasting.

Preheat oven to 350F. Wash the squash. Dry with paper towels. Cut lengthwise. Place cut side down on parchment paper. Roast for 1 hour. In the middle of roasting, add a little water to the baking tray. That’s it.

Butternut Squash Rice Balls

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This is an ideal healthy snack for kids and people of all ages. Making it with leftover butternut squash will take you 5 minutes to prepare.

Author: Natasha

Ingredients

Just 2 ingredients:
Roasted butternut squash
Brown rice crisps
Optional: coconut flakes

Instructions

Scoop the chilled squash out of its shell.
Mash it with a fork (it should be very soft).
Add as many rice crisps as necessary to make the mixture stick to together.
Form little balls with your hands and roll in a bowl with coconut flakes.

QUINOA BROCCOLI CROQUETTES

January 17, 2016 by Natasha Leave a Comment

Today on Soren’s plate: salmon baked with lemon (BLW from 8 months – skip salt), cucumbers and leftover quinoa-turned-broccoli croquettes.

TO BAKE SALMON:

In a bowl combine olive oil, salt, pepper and juice of half of lemon. Whisk until well combined. Rinse salmon under cold water, pat dry with paper towels and coat well with the oil mixture. Bake at 350F for 13-20 minutes max, depending on the size and thickness of your fish.

THE CROQUETTES

These little nutritious balls turned out really yummy and could easily be enjoyed by babies 10 months and older. They are perfectly soft and could be handled well by the little ones. The reason I suggest 10 months and up is because they have cheese in them. Cheese by definition is a processed product, which usually contains a lot of salt. It’s not a hard rule to avoid cheese but I was hesitant to give it to Soren before he was 10/11 months. If you are ok with cheese, go ahead and share with your little ones even earlier.

These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli, which I did. They taste best when warm but can also be stored in fridge for 2 days. Note that they will harden in the fridge so if you are planning to give them to small babies, you can warm them up a bit so that the cheese melts and softens the balls.

Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.

The more cheese you put, the flatter they will come out (which is not bad at all; actually yummy).

INGREDIENTS (makes a large batch):

2 cups of cooked quinoa

2 large steamed broccoli florets (about 2 cups chopped)

1/2 cup of apple sauce

3 eggs

1.5 cup of grated cheese (I used Italian blend, already grated)

1 garlic clove (minced)

METHOD:

1. Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)

2. Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.

3. Form medium balls in your hands and place them on the tray.

4. Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

QUINOA BROCCOLI CROQUETTES

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These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli. They taste best when warm but can also be stored in fridge for 2 days. Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.

Author: Natasha

Ingredients

2 cups of cooked quinoa
2 large steamed broccoli florets (about 2 cups chopped)
½ cup of apple sauce
3 eggs
1.5 cup of grated cheese (I used Italian blend, already grated)
1 garlic clove (minced)

Instructions

Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
Form medium balls in your hands and place them on the tray.
Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

Almond Butter Breakfast Cookies

January 16, 2016 by Natasha 2 Comments

My friend Liza is a big inventor of healthy cookies and treats. She has an Instagram blog called @CookingForGrey if you are interested to take a peek there. She has the cutest toddler on Earth who is being spoilt with all kinds of yummy things.

I finally made her breakfast cookies, which were really easy and fast. Now, these cookies are a little tricky because they come out looking very different each time a new person tries making them. The only thing I changed in Liza’s recipe was I used instant oats instead of rolled oats. Mine baked very fast in the oven but I hear it takes some moms longer to make them crunchy. Play with the timing.

I couldn’t keep Soren away from them. I made them this morning and they are gone – I ate most of them. They are absolutely guilt-free and I would say baby led weaning appropriate from about 8 months (they have nut butter). They are a little crunchy, which can be controlled by cooking them less or more. I made two batches: one soft for Soren and a crunchy one for us. Make sure to cook them for no longer than 14 minutes if giving to small babies. Otherwise, toast them nicely for adults for crunchiness (17 minutes). Your oven might be different so keep an eye on them.

INGREDIENTS:

2 ripe bananas
1 cup quick oats (or instant oats)
1/2 cup almond butter
1/2 large shaved coconut flakes (or 3/4 cup regular coconut flakes)
1.5 tbsp coconut oil (preferably solidified)
Optional:
1 tbsp hemp seeds
1/2 tsp cinnamon

METHOD:

Mix all the ingredients in a bowl. I used potato masher and then hands. Form little balls with your hands and place them on a baking tray lined with parchment paper. Once on the tray, flatten each ball with your fingers. Bake for 14 minutes for soft cookies and 17 minutes for crispy. Enjoy.

Almond Butter Breakfast Cookies

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Delicious, vegan, guilt-free breakfast cookies. BLW appropriate from about 8 months.

Author: Natasha

Recipe type: breakfast, cookies

Cuisine: vegan, healthy

Ingredients

2 ripe bananas
1 cup quick oats (or instant oats)
½ cup almond butter
½ large shaved coconut flakes (or ¾ cup regular coconut flakes)
1.5 tbsp coconut oil (preferably solidified)
Optional:
1 tbsp hemp seeds
½ tsp cinnamon

Instructions

Mix all the ingredients in a bowl. I used the potato masher and then hands.
Form little balls with your hands and place them on a baking tray lined with parchment paper.
Once on the tray, flatten each ball with your fingers.
Bake for 14 minutes for soft cookies and 17 minutes for crispy.
Enjoy!

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

January 11, 2016 by Natasha Leave a Comment

This pasta can be made with leftover fish but the recipe is totally worthy of cooking with fresh fish as well. It’s healthy and “adult-tasting” meaning it would probably be enjoyed more by adults because it doesn’t contain any baby/toddler favorites like butternut squash, sweet potatoes, etc. I’m lucky that my Soren loves stuff like that so if you kiddos are adventurous as well, feel free to offer it to them (BLW appropriate from 7-8 months).

We used quinoa pasta because we like it and because it’s a healthier alternative to regular wheat pasta.

INGREDIENTS:

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
1/3 cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

METHOD:

1. Cook your pasta.

2. Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.

3. Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it’s the best way to create a dish out of it. Stir everything, season with salt and pepper and cook for 5 minutes. Stir in the pasta.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

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I can't think of a better way to use a small piece of leftover salmon and make the meal out of it.

Author: Natasha

Recipe type: fish, leftovers, pasta

Cuisine: healthy, dinner

Ingredients

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
⅓ cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

Instructions

Cook your pasta.
Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.
Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it's the best way to create a dish out of it. Stir everything, season wth salt and pepper and cook for 5 minutes. Stir in the pasta.

RED LENTIL STEW WITH SWEET POTATOES AND Peppers

January 9, 2016 by Natasha 2 Comments

BLW appropriate from 6 months! It is an ideal dish for beginners.

If I were to pick one dish that I make the most, that my son likes the most and that is one of the quickest and healthiest meals prepared in 30 minutes, it would be this one.

I change it up every time adding different spices and vegetables.

❗️TIP: if you have the following ingredients in your kitchen at all times, you will always be able to prepare a healthy and yummy meal:

?Celery (for stews, sautés, soups, smoothies)
?Carrots (for steaming, stews, sautés, soups)
?Onions (for stews, sautés, soups and meatballs)
?Sweet potatoes (for steaming, stews, sautés)
?Parsley || for everything
?Cilantro || for everything

INGREDIENTS:

1 medium yellow onion
2-3 carrots
4 celery stalks
1 large sweet potato
1.5 cup red lentils
1 red pepper
1/2 cup of chopped parsley
1/3 tsp Turmeric
1/3 tsp Curry

METHOD:

1. Chop the onion, celery and cut carrots in circles. Cube sweet potato into 1/2 inch cubes. Rinse red lentils.

2. Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.

2. Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a 1/4 inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.

3. Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.

NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad.

5.0 from 1 reviews

LENTIL STEW WITH SWEET POTATOES AND RED PEPPERS

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

This is an ideal dish for the beginners of Baby Led Weaning. It's soft and creamy yet has texture. Sweet potatoes guarantee that your baby will like it.

Author: Natasha

Recipe type: lunch, dinner, lentils

Ingredients

1 medium yellow onion
2-3 carrots
4 celery stalks
1 large sweet potato
1.5 cup red lentils
1 red pepper
½ cup of chopped parsley
⅓ tsp Turmeric
⅓ tsp Curry

Instructions

Chop the onion, celery and cut carrots in circles. Cube sweet potato into ½ inch cubes. Rinse red lentils.
Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.
Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a ¼ inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.
Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.
NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad. Keep that in mind.

Green Smoothie with peanut butter

January 6, 2016 by Natasha Leave a Comment

Green smoothie: one for mama, one for papa and a few frozen pops for Soren. A pop like that (minus the peanut butter) was Soren’s first food when we started baby led weaning at 5.5 months. Babies learn very fast how to hold things and direct them towards their mouths purposefully. It’s a great first food and a self-feeding tool. I used Nuby Garden Fresh Fruitsicle Frozen Pop Tray , which can be purchased on Amazon.

Contrary to the old belief of having to wait until one to introduce nuts, these days it is believed that the earlier you introduce them, the better (if you don’t have nut allergies in family). I felt nervous giving peanut butter to Soren around 7 months and watched him closely every time he had it. Sometimes allergies show up after several times of having a certain food. He was fine though and liked it a lot.

Ingredients:

1 heart of romaine
2 celery stocks
1 apple with skin (make sure to buy organic. Apple is on the top of the “dirty foods” according to The Environmental Working Group or EWG)
1 banana
1 cup frozen peaches
1 tbsp ground flex seeds
1 tbsp peanut butter
A little water or even better coconut water

Method:

Place all the ingredients in a blender: soft and light ingredients on the bottom and heavy and hard on the top. Blend until smooth. I use Vitamix because it really makes a difference. It’s an expensive piece of equipment but I think it’s invaluable in the kitchen.

Green Smoothie with peanut butter

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

Author: Natasha

Recipe type: smoothies, snack

Ingredients

Ingredients:
1 heart of romaine
2 celery stocks
1 apple with skin (make sure to buy organic. Apple is on the top of the "dirty foods" according to The Environmental Working Group or EWG)
1 banana
1 cup frozen peaches
1 tbsp ground flex seeds
1 tbsp peanut butter
A little water or even better coconut water

Instructions

Place all the ingredients in a blender: soft and light ingredients on the bottom and heavy and hard on the top. Blend until smooth. Pour the smoothie into the
I use Vitamix because it really makes a difference. It's an expensive piece of equipment but I think it's invaluable in the kitchen.

Healthy Banana Apple Muffins

January 6, 2016 by Natasha Leave a Comment

These muffins are absolutely guilt-free. I wouldn’t hesitate a second giving them to my son. There is no added sugar or other sweeteners; the mildly sweet taste comes from bananas and apples. Babies and adults love them. Super easy recipe! I tried it a dozen times and it works every time. I usually bake half batch in a mini muffin mold then add chocolate and nuts for the adult muffins.

Ingredients:

1/3 cup melted coconut oil (if you don’t have it, the recipe works just fine without it)
2 eggs
3 ripe bananas (mashed)
2 small apples, grated (with or without skin works. More fiber with skin)
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon (put more if you love it)
1/2 cup wholewheat flour
3/4 cup instant oats
Optional: raisins, nuts, chocolate

Method:

Preheat oven to 325F. Hand beat eggs with coconut oil in a bowl. Add mashed bananas, baking powder, vanilla and cinnamon. Mix. Add apples. Mix. Add flour and oats. Stir well. Pour half a batch in a lightly greased muffin mold for babies. Then add raisins, chocolate and any other goodness you like to the adult batch. Bake for 25 minutes. Remove from oven and let cool off.

I hope you like it.

This recipe was adapted from Cookie & Kate recipe.

Healthy Banana Apple Muffins

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

These healthy muffins can be enjoyed by babies and adults. There is no added sweeteners and sugar. The mildly sweet taste comes from apples and bananas. Baby Led Weaning appropriate from 6 months.

Author: Natasha

Recipe type: breakfast, treat, muffins

Ingredients

⅓ cup melted coconut oil (if you don't have it, the recipe works just fine without it)
2 eggs
3 ripe bananas (mashed)
2 small apples, grated (with or without skin works. More fiber with skin)
1 tsp baking powder
1 tsp vanilla extract
½ tsp cinnamon (put more if you love it)
½ cup wholewheat flour
¾ cup instant oats
Optional: raisins, nuts, chocolate

Instructions

Preheat oven to 325F.
Hand beat eggs with coconut oil in a bowl. Add mashed bananas, baking powder, vanilla and cinnamon. Mix. Add apples. Mix. Add flour and oats. Stir well.
Pour half a batch in a lightly greased muffin mold for babies. Then add raisins, chocolate and any other goodness you like to the adult batch. Bake for 25 minutes. Remove from oven and let cool off.
Enjoy.

My Green Sauce

December 29, 2015 by Natasha Leave a Comment

Ok, this is my new obsession. I made this sauce on a whim to accompany our Christmas Branzino (European Seabass) and it turned out so delicious that my guests poured it over the vegetables, mashed potatoes, fish and dipped bread in it too. I mean, it’s no invention. I’m sure this sauce or its variations have been made for centuries. It must have existed a 1000 years ago; people then were so much more in tune with nature and its best flavors.

It is made with parsley, cilantro, basil, garlic, olive oil, lime juice and salt. Can’t go wrong, right! It’s full of vitamins. It adds so much flavor to any dish. I think it’s the kind of sauce that will turn carnivores into vegetarians if they add it to the vegetables, which a lot of people find bland.

One of the reasons I will always make this sauce is because it uses the leftover coarse stems from parsley and cilantro, which I often discarded. Now- no more waste of vitamins.

PARSLEY is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too. It helps flush out excess fluid from the body, thus supporting kidney function.

CILANTRO is most often cited as being effective for toxic metal cleansing and rightfully so, this herb is a powerful, natural cleansing agent. It is rich with an unusual array of healing phytonutrients and antioxidants. It is anti-septic, analgesic, aphrodisiac, helps with digestion, fungicidal and a natural stimulant. And, of course, it’s most powerful in its raw state or juiced form. It is a very good source of vitamins A, C, K and traces of the B vitamins. In the minerals department, it provides high amount of calcium and potassium. In addition, cilantro is rich in iron, manganese and sodium. Remember, especially these days, how important it is to keep the body rich in minerals. Basically a superfood.

GARLIC has too many benefits to list here for a busy mom like me. I will just say that, I grew up in Belarus and I don’t think I lived a day without garlic growing up. It was used for all kinds of ailments and added to all foods, raw and cooked.

So all that praise aside, this is how you make it.

My Green Sauce

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This nutritious sauce is made with parsley, cilantro, basil, garlic, olive oil, lime juice and salt. Can't go wrong, right! It's full of vitamins. It adds so much flavor to any dish. I think it's the kind of sauce that will turn carnivores into vegetarians if they add it to the vegetables, which a lot of people find bland. Besides the flavor, I will always make this sauce is because it uses the leftover coarse stems from parsley and cilantro, which I often discard. Now- no more waste of vitamins.

Author: Natasha

Recipe type: sauce

Cuisine: mediterranean

Ingredients

a large bunch of parsely with stems
a large bunch of cilanto with stems
⅓ cup of basil
1 large garlic clove (minced)
juice of half of lime
½ cup of olive oil
salt

Instructions

Place all the ingredients in a blender or a small food-processor and blend/pulse until smooth. When I use my Vitamix blender, the sauce comes out silky smooth (like in the photo). When I use my Cuisinart mini-prep food processor, the sauce is lumpier but also delicious. I even prefer it a bit more textured. Adjust salt to your liking. I put ⅓ of a teaspoon.