Eat Your Greens.

My wonderful friend Anna is the creator of many delicious vegetarians dishes,  including this Green Goddess Dip. It's packed with garden greens and makes a healthy alternative to mayo. 

She's a dedicated forager, teaching us about the weeds around us we can eat that are jam packed with nutrients.

Green Goddess dip is versatile and easy to make and use, in many dishes.

Using many common garden and wild weeds, you can mix and match with rocket, spinach, silverbeet or kale.

This is a great way to get greens into teens! It's yum.

Whatever is looking lush in the yard, grab a handful - nasturtium, chickweed, onion weed, dandelion, oxalis, dock, plantain and wild mustard. 

Add it or dip it. 

You could have it with hot chips, steamed potatoes or kumara, with roast veggies or an omelette or quiche, you could also stir it through pasta or as a side to a cooked breakfast.

Green Goddess Dip Recipe

Depending on the power of you blender you may omit the water for a thicker dip.

• Vegan | Gluten-free
• Makes 2 cups

Gather your ingredients and measure the following into a high speed blender:

• 2 cups wild weeds or other leafy greens, roughly chopped
• 1/2 cup cashews (soaked in hottest tap water for 1 hour then drained)
• Zest and juice 1 lemon
• 1/4 cup apple cider vinegar
• 1/4 water (optional, if you don't have a high power blender you may need this)
• 2 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1/4 cup hemp seed oil (or extra olive oil)
• 1 tsp salt
• 1/4 tsp pepper
• 2 tablespoons nutritional yeast (optional)

Blitz until smooth and serve. It will thicken up a bit more in the fridge.

If you enjoyed this recipe look under Edible Weeds Recipes (on The Veggie Tree's website) for more delicious recipes utilising the free abundant edible weeds near you!