Yield: 2 servings

1 cup water or unsweetened nondairy milk

12 oz baby organic spinach

1 small shallot

1 large date (or more to taste), soaked

1 cup ripe avocado

2 Tbsp fresh lemon juice

3 oz oil-free, salt-free sun-dried tomatoes 

Hemp seeds for garnish

Place the water or nondairy milk and the sun-dried tomatoes in a high-powered blender and process until dissolved. Add the spinach, shallot and date and process again until smooth. Add the avocado and lemon juice and blend briefly until smooth. Sprinkle with hemp seeds, if desired.  

Recipe courtesy of Chef AJ from her cookbook Unprocessed: Revitalize Your Health with Whole Foods.