Green salsa verde is a quick and tasty dip that acts as a liver detoxifier. It is a recipe I make every week and store in my fridge so when I come home from work and my blood sugar has dropped, this dip is what I reach for. It is best served with veggie sticks or crackers and stores well in the refrigerator for up to 10 days. It is so good for your liver and includes good quality fresh herbs that leave your mouth, mind, and body feeling alive and nourished.
Watch the Green Salsa Verde Video Recipe:
Prep Time: 5 minutes
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1-2 tablespoons of tahini (optional)
1/2 teaspoon turmeric organic powder (anti-inflammatory)
1 teaspoon fresh garlic, minced (organic, if possible)
1/2 cup nutritional yeast flakes
1/4 teaspoon cumin powder
pinch sea salt, or to taste
1/8 teaspoon cayenne pepper
1 cup of raw pre-soaked pumpkin seeds
(Australian or Styrian are best – dark green in color)
2-3 handfuls of fresh herbs of your choice
(curly parsley, basil, coriander are in today’s recipe)
- Combine all in a food processor or blender with lemon juice, oil, coriander, salt, black pepper, and cayenne pepper.
- Process the ingredients, stopping to scrape down the sides of the bowl occasionally, until the mixture is smooth and begins to hold together.
- Add water or more lemon juice if you want a thinner consistency.
- Transfer to a bowl and serve.