Zucchini Curry Dip

Makes 3 cups
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1 medium zucchini, cut into 1 1/2” (3.8 cm) pieces
2 stalks of celery, cut into 1 1/2” (3.8 cm) pieces
1 yellow pepper, seeds removed and cut into 1 1/2” (3.8 cm) pieces
1 clove garlic, core removed
1 cup (240 ml) sunflower seeds, soaked in water for 8-10 hrs
1/4 cup (60 ml) sesame seeds, soaked in water for 8-10 hrs
1/4 cup (60 ml) pecans, soaked in water for 30 minutes
1/2 teaspoon Himalayan salt 
3 Tablespoons (45 ml) fresh lemon juice
1 teaspoon (5 ml) curry powder
1 teaspoon (5 ml) ground cumin
1/8 teaspoon (.625 ml) ground white pepper
 
1/4 lb. (113 gm) spinach
 
Place all ingredients except the spinach in high-speed blender and run on high speed with tamper for about 30 seconds until creamy. Add the spinach to the dip and pulse chop it on medium speed with tamper until it is finely chopped but not pureed.  ​
 
© This recipe is from Level 2 of the "Transitioning to Living Cuisine" book Copyright – Rene Oswald, RN, APH, www.RawFoodRene.com
All rights are reserved. Content may be reproduced, downloaded, disseminated, or transferred, for single use, or by nonprofit organizations for educational purposes, if correct attribution is made to Rene Oswald, RN, APH
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