The first time I tried an organic product I was disappointed.
It tasted a little like canned corn and was kind of bland.
The second time I gave it a try it was really good, but the taste just wasn’t as good.
The only thing I really liked about it was the label.
It said that it’s a vitamin C supplement, but that didn’t really matter to me.
I really wanted a real vitamin C source, and that’s when I decided to make my own.
Here’s how I did it.
I decided to start with the best organic vegetables I could find.
These were the best for kids.
What You’ll Need: 4 organic spinach leaves, washed, rinsed and chopped 1 small orange, peeled and chopped 4 cloves of garlic, peeled, finely minced 1 cup of spinach leaves (about 2 tablespoons) 1 teaspoon of sea salt 1 cup chicken broth (I used a blend of whole milk and almond milk) 2 tablespoons of soy sauce 1 tablespoon of olive oil 1/2 teaspoon of dried rosemary, chopped How to Make: 1.
Rinse the spinach leaves and cut them into chunks.
Chop the orange, garlic, spinach leaves into small pieces.
Put the spinach into a food processor and process until finely chopped.
Add the sea salt, soy sauce, olive oil, rosemary and garlic and process for about 3 minutes.
Add in the chicken broth, water, soy and tomato paste and process briefly to combine.
Add back the spinach and process.
Add the organic spinach to a blender and blend until the mixture is smooth and creamy.
Add in the orange and garlic pieces and blend.
Now add in the basil, soy, olive, sea salt and rosemary.
Take your blender and pulse until it becomes smooth.
Add all of the ingredients to a bowl and mix well.
Pour into a glass jar, cover tightly and refrigerate for at least one hour.
If you prefer, you can store the salad for up to a week in the fridge.
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All opinions are my own and do not necessarily reflect the views of The American Conservatory.