Who doesn’t love a good spinach dip … football parties often center around the dips & I am sure your gang will enjoy this one … it’s a touchdown!
4 cups spinach
1 small tomato
1/4-1/2 cup onion
1/4 cup chives
1 1/2 cups cashews, soaked 1-2 hours
2 cloves garlic
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1 teaspoon sea salt or to taste
3/4-1 cup water
1. Place all veggie ingredients in the food processor & pulse chop until everything is well blended and not too mushy.
2. Place in a large bowl & set aside.
3. Place all cream sauce ingredients in a high speed blender or food processor and blend until smooth and creamy.
4. Pour cream sauce over bowl of veggies and mix.
5. Place in fridge for 1 hour to set & eat up with your favorite crawkers, chips or veggie slices! YUMMMMMMM!
I went to a friend’s house about a month ago & she opened up a bag of chocolate kale chips for me to try. They were crazy sweet & so yummy … I felt like I was eating a cookie! And then I had a rawsome brunch with my friend Kristel of The Raw Living Collective & we each made a few recipes from Amber Shea Ford’s fantastic new book, “Practically Raw,” (I will review it soon … I want to try a few more recipes first) and one of the recipes was Chocolate Kale Chips. They were to LIVE for! I couldn’t resist coming up with my own twist on this decadent sweet chip. Here you have it, the GGR version:
Brownie Batter Kale Chips
1 bunch of kale, de-stemmed & broken into pieces
1/2 cup of cashews, soaked 1-2 hours
4-5 pitted medjool dates
1/4 cup agave or maple syrup
1/4 cup of chia seeds
1/4 cup of cacao or carob powder
1/2 tsp cinnamon
3/4-1.5 cups of water
2 pinches of sea salt
Place the kale in a large mixing bowl & set aside. Place all remaining ingredients in the blender & blend until thick and creamy. Scoop mixture out onto kale & vigorously massage the batter mix into the kale to coat each leaf. Place kale on 2 teflex sheets, spreading out to allow for good drying. Dehydrate kale at 115 for 10-12 hours until crispy! Eat up … and try to share.
Almond Feta Cheese
1 cup raw almonds, soaked & skins removed
1/4 cup lemon juice
1 clove garlic
1 tsp sea salt
1/4 cup olive oil
1 Tbs fresh thyme
1 Tbs fresh rosemary
Soak almonds in water overnight. Peel almond skins off of almonds by squeezing almonds in between fingers. Puree peeled almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 5 minutes or until really creamy. Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth (or place in a nut milk bag). Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for several hours. Take out of cheese cloth & form into a 6” round of cheese, about 3/4 inch thick & place on plate (or you can dehydrate it for 4-6 hours to harden it up). Combine 1-2 Tbs olive oil with herbs & drizzle over your cheese ball. Serve with veggies, crackers or cut up for on top of salad.