First, I slow cooked a couple cups of chopped green cabbage in water and coconut oil, with Bragg’s. Cook til cabbage softens.
Then, take that entire mixture–cabbage, water and all–and put it in a blender with:
a dash of sesame oil
a spoonful of miso
a handful of raw Swiss Chard
a handful of pea tendrils or pea shoots
a dash of cumin
a splash of mustard powder
sliced fresh ginger
Spicy, zingy, and refreshing. Good eaten cool with a slice of avocado and a little hot sauce.