You hear a lot of talk about eating in season these days, and I had to ask the question "but why"? I understand that this is when fruits and veggies have the most amount of nutrients and are the freshest, but I wanted to understand if there were other reasons. There are of course, several other reasons.
1-1/2 cups cashews
1 lemon, juiced
1/3 cup water
2 to 3 cloves garlic, minced
sea salt or pink himalayan salt, to taste
pepper, to taste
mustard powder, to taste
2 to 3 cups spinach (this is approximate, I use two or 3 good handfuls)
1. Place cashews into food processor, crank up to high and grind into a fine, almost flour like consistency.
***The faster the speed the better when adding your liquids***
2. Add in your lemon juice and slowly add in your water until it is a little runnier than you would like as it will thicken once you let it stand.
3. Add minced garlic, sea salt, pepper, mustard powder (and any additional spices you think will meld well).
4. Once this is processed into an ultra smooth paste (or thinner) consistency, add in your spinach and pulse on medium if you like the traditional chunky spinach dip texture or on high for an ultra smooth dip!! Enjoy with raw crackers or pita.
Original recipe can be found at: http://www.vegweb.com