Spinach Artichoke Dip

I walked outside to note watch the arrival of a big truck. My roof tiles, yeay! Jose was rolling up his shirt and rubbing his belly, in the way so many of the men do here. I wish everyone in the world would do that. I wish bellies were as common to see as…faces, and that we had no thoughts about them. But it makes me wonder, why do the young men here never do that, the lean ones with probably good abs underneath. Are they considered unattractive? And the bigger, rounder bellies more so? Hmmm…..I’ll have to ask someone, a woman perhaps.

 

Recipe of the Day – Spinach Artichoke Dip

1 1/2 c. raw almond sour cream (cashew or macadamia nuts), or nut/seed yogurt
To the sour cream, add:
3-4 spinach leaves, finely diced
16 oz. diced artichoke hearts
1 T. Dijon mustard
1/2 tsp. black pepper or Trader Joe’s 21 Seasoning Salute
1/2 tsp. garlic
herbs of choice – I used thyme, cilantro, basil, mint and garlic greens
Sea salt to taste

Directions:

Dircections :To make the yogurt: Soak 1 1/2 c. nuts in water for 12 hours, sprout 1-2 days. Blend with 2 c. water, strain through a cheesecloth. The liquid will be your sour cream. Let that sit on the counter with 1 T. lemon juice, barley water or rejuvelac, with a paper towel on top, for 8 hours. Keep the almond meal/pulp in the bag and hang the bag for 8 hours to make almond ricotta. Stir in the other ingredients and season to taste. Chill.
Serve with raw crackers, vegetables or rolled up in spinach/lettuce leaves.

Word of the Day – estomago – stomach

Tip of the Day – Eat well and rub your belly in circles. It’s actually good for your digestion!

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