Tuesday, November 13, 2012

Raw Spinach Cream Dressing

For a tasty cream to wrap around your marinated veggies - look no further! This one is easy to whip up in a high-speed blender and has many different uses - let your imagination be your guide!

Raw Spinach Cream Dressing
1 cup macadamia, cashew OR pine nuts
1/4 cup water
2 Tbsp extra-virgin olive oil
1/4 cup young Thai coconut meat
1 clove garlic
1/3 cup spinach
1 Tbsp lemon juice OR apple cider vinegar
1/2 tsp Himalayan salt
  • Blend together all ingredients in a high-speed blender until smooth - this is a thick dressing, you may want to add more water or lemon juice
  • By spoonfuls, mix the spinach cream into chopped or marinated veggies, until coated to your liking
  • Spoon this cream and veggie filling onto a curved Romaine lettuce leaf and top with fresh sprouts
  • For my lunch today, I filled two enchilada shells with the spinach cream and marinated veggies mixture, and topped it with pea shoots with extra spinach cream on the side!

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