This is a really yummy dish! Can be served at a party with juilienned veggies as a dip or as a sauce over zucchini “spaghetti”. This was adapted from Alissa Cohen’s Spinach Dip.
3 cup Spinach
1 teaspoon Curry Powder
1 teaspoon Herbamere Seasoning Salt
½ teaspoon jalapeno pepper, minced
1 dash cumin
1 dash paprika
1 dash cayenne pepper
Put all ingredients in a food processor except for the tomatoes and onion. Blend until smooth. Then pulse the tomatoes and onion into the smooth mixture to a fine chop.
Can you use Spike Seasoning instead of the Herbemere?
I didn't have Spinach so I used Kale and it turned out great!
This is awesome. I think it could be adapted into a spinach soup too.
Sounds great, would love to try making it. Emma Jane wrote she put it over sprouted chickpeas. Can someone tell me more about sprouted chickpeas, lentils, etc. I am new to raw food and have stayed away from beans. Any help would be appreciated. Cajcookie
This sounds delicious! Thanks for the recipe!
This is such a divine sauce! I made it last night and put it over dulse and sprouted chickpeas and I was in heaven with every mouthful. Thank you so much! :) xx