SERVES 10 TO 12
TOTAL TIME: 10 MINUTES
This bitter herb is packed with healing nutrients. It’s especially good for a spring cleansing. I like it really chunky.
| 2 | cups loosely packed watercress |
| 1 | cup Earth Balance “butter” |
| ½ | teaspoon finely grated lemon peel Pinch of salt |
Place all ingredients in a food processor. Blend until slightly chunky.
SERVES 8
TOTAL TIME: 10 MINUTES
This intensely green dip is perfect for spring. It’s a great way to eat spring baby carrots raw.
| 2 | avocados, pitted and cut into chunks |
| ¼ | cup Vegenaise or nondairy sour cream |
| ½ | cup snipped fresh chives, plus more for garnish |
| 2 | tablespoons fresh lemon juice |
| Sea salt and freshly ground pepper | |
| Cut-up raw vegetables and whole wheat pita chips, for serving |
1. In a food processor, combine avocado, Vegenaise or nondairy sour cream, chives, and lemon juice. Process until smooth, 1 to 2 minutes.
2. Season with salt and pepper to taste; process until combined.
3. Garnish with chives and serve with vegetables and pita chips.
SERVES 8
ACTIVE TIME: 9 MINUTES
TOTAL TIME: 30 MINUTES
You might not be familiar with Jerusalem artichokes, also known as sunchokes, but they are well worth trying. They are delicious and are becoming more popular every day. This is a basic recipe for a crispy snack. Feel free to use different herbs to give the chips an extra kick.
| 2 | pounds unpeeled Jerusalem artichokes (sunchokes), scrubbed |
| Canola oil, for frying | |
| About 1 tablespoon sea salt |
1. Fill a large bowl with cold water. Slice sunchokes into thin rounds about 
inch thick. A mandoline would be a big help. Drop the slices into a bowl of water as you go to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
2. Pour V2 inch of oil into a large deep skillet. Heat oil to 375°F.
3. Working in batches, fry sunchoke slices until golden brown. Stir occasionally. Use a skimmer to transfer the slices to paper towels.
4. Dust with sea salt to taste.
