Rentia Greyvenstein
Registered Dietician (NZ), Qualified Chef
Ingredients
- 1 cup parsley leaves
- 1 cup packed watercress or spinach leaves, stemmed
- 3 Tbsp finely chopped chives
- 1 Tbsp finely chopped tarragon
- 2 tsp finely chopped coriander
- 1 roughly chopped garlic clove
- 2 anchovy fillets
- 3 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- ½ cup olive oil
- ½ cup mayonnaise
- salt
- freshly ground pepper
Instructions
1. Coarsely chop the anchovies and then pound them into a fine paste (mortar
and pestle).
2. Place the anchovies, parsley, spinach or watercress, chives, tarragon, coriander, garlic, lemon juice, and vinegar in a blender.
3. Blend for roughly 2 minutes until smooth. Add the mayonnaise and blend for a few more seconds. Season with salt and pepper to taste.
Leave the Green Goddess thick to use as a dip or it can be more of a runny consistency if you would like a salad dressing. It can stay in the refrigerator for up to 3 days.
Serving Suggestions:
Ideal for a dressing over romaine lettuce, beets, cucumbers, and Belgian endive. It could also be served with grilled fish or roast chicken or pasta salad.
This recipe is versatile and delicious. Adding anchovies makes it a good source of omega-3 fatty acids. Omega-3 fatty acids have an important role in brain development and brain health. To learn more, we suggest reading Diet and the Brain – Fats.
Rentia is a qualified dietitian and chef who has worked in the food industry for the last decade, collaborating with companies such as Nandos and McCain, helping them with food product and recipe development.
She has had, and overcome, her struggles with food allergies and sensitivities and learned to navigate a pain disorder. She is well aware of the impact that food has on our physical and emotional well-being and believes that the food we consume is one of the best tools for healing available.
Rentia sees herself as a champion for healthy eating but is also a foodie at heart. Her passion is to enable people to eat foods that heal and nourish without making them feel deprived, and her special focus lies in child and maternal nutrition.
Rentia is hosting cooking classes at different venues around Auckland and is also seeing clients at her practice, and through a tailored and client-based approach is assisting them to get back on the path of health and recovery. You can find Rentia at The Healing Plate.
