Curried Spinach With Cashews (Raw Foods) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The onions and garlic are cooked in this recipe. There are plenty of live food enzymes left to ease digestion. This is a good transitional recipe that will entice a non-raw foodie. Leftovers can be added to your green smoothie. From Alive. Ingredients:
10 ounces fresh spinach |
2 tablespoons water |
1 1/2 cups onions, chopped |
2 garlic cloves, minced |
1 small green chili pepper, seeded and minced |
1/2 cup raw cashews |
2 tablespoons fresh lime juice |
1/2 cup unripe coconut meat or 1 1/2 cups organic coconut milk |
1 -2 teaspoon curry powder or 1 -2 teaspoon curry paste |
3/4 teaspoon salt |
1 cup coconut water |
Directions:
1. Coarsely chop spinach and set aside in large serving bowl.
2. Heat water in large saucepan and add onions, garlic and chili.
3. Cook on low heat for 5 minutes, stirring occasionally.
4. Mix with spinach and keep warm.
5. The spinach will wilt slightly.
6. Combine cashews, lime juice, coconut meat, curry powder or paste and salt in a blender and puree until fairly smooth.
7. Gradually blend in coconut water.
8. A few remaining little cashew chunks are fine.
9. Set aside over bowl of warm water, or place in dehydrator or warming oven.
10. Drizzle cashew mixture over the spinach/onion mixture.
11. Serve on a bed of wild rice or with julienned zucchini noodles.
12. Garnish with fresh peach slices and a sprinkle of cashews.
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