Green Vegetable Sauce

 2 ½ cups water                                              2 TBS chopped parsley

1/3 cup chopped scallions                                 2 TBS chopped fresh basil

1 cup shredded arugula                                    2 tsp. chopped fresh mint leaves

1 cup shredded spinach                                    lime juice

¼ cup shredded beet greens

½ peeled avocado

 Place the water and scallions in a blender and blend until smooth.  With blender at low speed, gradually add greens, avocado, and herbs.  Season mixture with lime juice to taste.  Can be eaten as a cold soup or heated as a sauce over noodles or brown rice.

From the NY Times Natural Foods Cookbook

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