• 2 bags spinach leaves
• 2-3 medium tomatoes - cut in half or quarter's
• 1 - 2 avocados (depending on how thick or creamy you want the results)
• 3-4 cloves garlic
• 1 onion - sliced in rainbow shapes, as thin as possible
• 1 -2" piece ginger, shredded
• 2 teaspoons cumin seeds, roasted
• 2 teaspoons grounded roasted cumin seeds
• Walden Farm's Alfredo Sauce

• clean and wash spinach thoroughly
• put spinach to boil in large pot, add a little more water than you think it will need
• add the cut tomatoes to the pot
• mince one clove of garlic and add it to the boiling water
• cover and cook on medium flame - don't rush it
• cook about 30 minutes
• pray a large pan with some PAM
• in the meantime, roast the cumin seeds in a little pan until you smell the fragrance
• brown the onions with the remaining clove of garlic, the ginger, the ground cumin, and the roasted cumin seeds
• by now the spinach and tomatoes should have cooked
• pour the spinach and tomatoes into the pan with the onion mixture
• let it cook together and feel the fragrance
• once the flavors blend, let the veggies cool off a bit
• you can add salt after or before it has cooled off
• put all of it in the blender--don't waste any of the broth, blend it as thick or as fine as you wish
• taste it while it is still in the blender and now is a good time to add a little Walden Farms Alfredo sauce for creaminess and thickness
• adjust the seasonings to taste
• if you want it thicker to use at a dip, blend in some avocado

What Roopa does is make a thick puree with one avocado and then bite-size pieces of the avocado. Gives it a wholesome feeling. You can add more Walden Farms Alfredo Sauce to make it creamier.
If you love tomatoes, edit out the spinach and follow the same recipe.