alive logo

Curried Spinach with Cashews


    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




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.