Wednesday, April 27, 2011

Spinach Hummus

Well, who knew spinach could be made into hummus? I didn't know. But I do now. This last Raw Class I was scrambling at the last minute, which I usually try not to do. And when I do look for recipes for my class, I definitely keep them simple and gadget friendly. Meaning, I do not use recipes that use dehydrators, or high-powered blenders. I want people to see that eating healthy DOES NOT have to be expensive, save for the food itself.

I would rather spend a little extra now then be pumped up on TONS of medication the pharmecuticals fell we need. But if we just changed how we ate, we would not be in the mess of health this country is in. Look at all thee other countries around the world that live on whole foods. You do not see their countries ravaged with obesity, cancer or diabetes. Why is that? Well, it is because so many compnaies here are trying to sell you a load of crap and tell you that Cheerios is a nutritional breakfast. Have fun with that. It is a business and if they do not sell their product they have no jobs. So they will bend the facts so far past realism that you would think eating insect wings is good for you, because they paid some scientist to say it is so.

You know what has to be done, go with your gut (no pun inteded) and just eat whole, organic food and the rest will take care of itself. Now on to this delicious reipe. I will not acept any mariage proposals after you have made and eaten this. And I do want to give credit where credit is due. I found this lovely gem at VegWeb! I love that place.
1 clove garlic (put through a press)
2 to 3 cups spinach
1/2 lemon, juiced
2 to 4 tablespoons raw tahini (or regualr tahini if you are not a hard core raw foodist)
olive oil, as needed (mine equaled about 1 T)

Place garlic and spinach in food processor and process until minced finely.  Add lemon juice and tahini and blend until the consistency of hummus. You can add olive oil if needed, but the spinach and tahini should be enough.  For me I needed just a very small touch of oil.

I have fallen in love all over again with this recipe. I already love spinach, I just love it more now.!

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