By Dr. Rebecca Ocean
[adapted from Gabriel Cousins, Rainbow Green Live Food Cuisine]
- 4 c. baby spinach (chopped)
- 1/2 c. fresh basil leaves (cut or chopped)
- 2/3 c. macadamia nuts
- 1/2 c. pine nuts
- 3-4 T olive oil (organic first cold pressed)
- 2 T fresh lemon juice
- 1-2 cloves garlic
- 1 t celtic or himalayan salt
Mix spinach and basil in a large bowl, set aside.
Add all remaining ingredients to a food processor (with S-blade) or Vitamix. Blend until thick and creamy. Pour over greens and mix well. Let sit in refrigerator for at least 2 hours, remove and mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers. Enjoy!
I prefer this dip with a high greens to cream ratio so often add more spinach as indicated above. Also, all items (except fancy salt) can be purchased at Trader Joe’s for easy, economical shopping.