This recipes was from my 2nd book, Slimming Meals That Heal, on page 230.
Ingredients:
8 cups fresh spinach, loosely packed
1/4 cup lemon juice
1 cup roasted squash or yam or canned organic pumpkin
1 tbsp coconut butter
2-3 whole green onions
2 1/2 cups of vegetable or bone broth
1/4 cup hemp hearts
unrefined sea salt to taste
a drizzle of organic olive oil
Directions:
1. Put all ingredients (except olive oil) into a blender and puree on high until silky smooth.
2. Pour into bowls and top with some chopped green onion and a drizzle of olive oil.
Makes 3 cups.