Serving suggestion: toss with bitter greens like watercress, along with chunks of avocado.
| ½ cup grapefruit juice (fresh, if possible) | |
| ½ cup water | |
 |
2 Tbsp. Navitas Naturals goldenberries |
| 2 Tbsp olive oil | |
| 1 Tbsp miso paste | |
| ⅛ teaspoon sea salt |
In a small pot, mix the grapefruit juice, water, and goldenberries together, and heat over medium-high heat until the mixture reaches a boil. Reduce the heat to a simmer, and cook, uncovered, for 10 minutes, or until the mixture has reduced by half and the goldenberries have plumped up and are floating at the top. Remove from heat and let cool entirely in the refrigerator.
Place the cooled mixture in a small blender. Add the remaining ingredients, and blend until smooth. Makes about 2/3 cup. Lasts for up to 1 week, refrigerated.
Submitted by: Julie Morris – www.JulieMorris.net
