Sometimes you are so hard to eat.
If you didn’t make me feel so good, I’d leave you forever.
Let’s face it. Vegetables are a difficult thing to incorporate into our diets for several reasons. Taste, access, portabiity... the list goes on. I’m always looking for new ways to make vegetables more efficient.
One method to amp up your daily vegetable dose is smoothies because they are so easy to pack a ton of greens into without sacrificing taste. I actually laughed out loud at this post on Maude & Phyllis, which featured our Winter Berry Smoothie and discussed the salad ball:
What, you’ve never heard of it? It’s where you roll as much greens as you can into a compact bite-size ball and just eat it. Pretty legit—learned from an Olympic athlete.
I see your salad ball, LeChing. And I raise you a Veggie Puck.
It’s exactly what it sounds like: a frozen puck made of organic vegetables that can be blended into your recipe of choice. No cleaning, chopping or storing vegetables - talk about a time saver!
I grabbed a pack of each kind: Supreme Green (spinach, kale, collard, dandelion greens and parsley) and Purple Power (dandelion greens, beets, carrots, beet greens, radicchio). Now where to start? A soup or smoothie perhaps?
If you know That Clean Life, you know we love our pesto. So that’s what I opted for. Here's the recipe. Can't wait to keep experimenting!
Veggie Puck Walnut Basil Pesto
- 1 Supreme Green Veggie Puck™
- 2 cloves garlic
- 2/3 cup walnuts
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 cup packed basil
- 1/4 tsp sea salt
- 1/2 tsp black pepper
Combine all ingredients together in a food processor and process until smooth. Serve with pasta, as a dip or as pizza sauce.