This is another staple raw food that’s almost always in my refrigerator for the week. If I have Green Flax Crackers around I’ll dip those in, or celery sticks, or even potato chips (I still eat them now and then).
This recipe came from Yemiah’s Raw Food Recipe DVD’s – a great investment for more raw food ideas and lots of them are winners!
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2 Cups Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds
1½ Cups Water, less for soaked/wet Almonds
1/2 Cup Fresh Lemon Juice
1/4-1/2 Hot Pepper – Habenaro or Jalapeno
4 Tbsp Golden Flax Seeds or Olive Oil or half and half mixture
2 tsp Sun Fire Salt
Step 2: Chopped Spinach
16 oz Fresh Baby Spinach (or frozen)
1/2 – 1 Sweet Onion
1/2 Cup Artichoke heart (optional)
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Blend until smooth all ingredients in Step 1 Almond Cheese. Pour into large mixing bowl. For Step 2, pulse Spinach & Onion together in a food processor or hand chop coarsely. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Spinach dip is ready to eat as soon as you’re finished.
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Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you’ve added.
Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potatoe with a sprinkle of Fiesta Mole for an upscale transitional dish. Enjoy!
