Zucchini Curry Dip
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 Tablespoon (15 ml) chickpea miso (not a raw product) or 1/2 teaspoon Himalayan salt (use salt in this recipe to keep it raw)
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.
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 Tablespoon (15 ml) chickpea miso (not a raw product) or 1/2 teaspoon Himalayan salt (use salt in this recipe to keep it raw)
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.