Spinach Masala

By blum099

Ingredients

• 9 ozs (250g) spinach
• 1 teaspoon Himalayan salt
• 1/8 cup onion, diced
• 2 garlic cloves, crushed
• 2 teaspoons minced fresh ginger
• 2 teaspoons mustard seeds
• 2 teaspoons ground cumin
• 1 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon garam masala
• 1 cup fresh corriander, roughly chopped
• 1 cup diced mango
• 1/2 cup raisins
• 1 teaspoon lemon juice
• 2 teaspoons macadamia oil (or substitute with olive oil)
• 2 cups cashew or macadamia nuts
• 1 cup water
• 2 teaspoons agave
• 2 teaspoons tamari

Details

Preparation time 25mins
Adapted from therawchef.com

Preparation

Step 1

Method
- Wash ‘n’ chop the spinach then in a large bowl mix the spinach, lemon juice, salt and oil. Massage with your hands until the spinach becomes soft and creamy.
- Add the mango, raisins, mustard seeds, onion and fresh corriander and mix again.
- Next we need to make some sauce so put the remaining ingredients in a VitaMix or high speed blender and process until smooth. You may need to add more water to the mixture to get it to the consistency of yoghurt.
- Mix the sauce in with the spinach and you’re done! This also tastes great if you put it in the dehydrator for an hour at 115 degrees.
Remember to wash your blender straight away by filling it half way with water, add a little washing up liquid and blend for a few seconds. This is a good habit to get into but will also stop your smoothie tasting of curry the next day!
In the end, to get myself back to room temperature I put on a second jumper and had a pot of lemon and ginger tea. I had this tea when I was in Thailand, you make it very simply with a few slices of lemon and a few slices of ginger, both in a pot with some hot water. You can then sweeten it with your favourite sweetener, such as honey.