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Curried Spinach with Cashews


    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.


    2 - 5 oz (142 g) bags fresh spinach
    2 Tbsp (30 mL) water
    1 1/2 cups (350 mL) onion, chopped
    2 cloves garlic, minced
    1 small green chili, seeded and minced
    1/2 cup (125 mL) raw cashews
    2 Tbsp (30 mL) fresh lime juice
    1/2 cup (125 g) unripe coconut meat*
    1 to 2 tsp (5 to 10 mL) curry powder or curry paste
    3/4 tsp (4 mL) salt
    1 cup (250 mL) coconut water

    *Substitute 1 1/2 cups (350 mL) organic coconut milk if you don’t want to fuss with a cleaver!

    Coarsely chop spinach and set aside in large serving bowl.

    Heat water in large saucepan and add onions, garlic, and chili. Cook on low heat for 5 minutes, stirring occasionally. Mix with spinach and keep warm. The spinach will wilt slightly.

    Meanwhile combine cashews, lime juice, coconut meat, curry powder or paste, and salt in a blender and purée until fairly smooth. Gradually blend in coconut water. A few remaining little cashew chunks are fine. Set aside over bowl of warm water, or place in dehydrator or warming oven.

    Drizzle cashew mixture over the spinach/onion mixture. Serve on a bed of wild rice or with julienned zucchini noodles. Garnish with fresh peach slices and a sprinkle of cashews.

    Serves 4.

    EACH SERVING CONTAINS: 236 calories; 7 g protein; 16 g total fat (5 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 508 mg sodium

    source: "Simply Rawsome!", alive #333, July 2010


    Curried Spinach with Cashews



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