INGREDIENTS:

2  cups of baby spinach, washed

3/4 cup edamame, washed

1/2 teaspoon cumin seeds

salt to taste

2  fresh garlic cloves ( optional)

1 green chili (optional)

1/4 cup coriander leaves, washed and cut

juice from 1/2 a fresh lemon

1 tablespoon olive oil (optional)

METHOD:

1. In a medium-sized pot, add 3-4 cups of water with a pinch or 2 of salt and let it boil. In another pot, add very cold water. Then put the spinach and edamame in the boiling water for about a minute. As soon as they come of boiling water, put in cold water so they stay green.
2. Place the spinach, edamame, cumin, salt, garlic, green chili, coriander leaves, and 1/4 cup of water into a blender and blend them until very fine. Add the lemon juice and oil and blend until it forms a smooth sauce. Add more water depending on how thin you want the sauce to be.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, Nut Free