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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