Sunday, July 27, 2014


~ Paleo Spirit

20 oz. frozen, chopped spinach
28 oz. canned or jarred artichoke hearts
1 T. olive oil
1 c. diced onion
2 garlic cloves, minced
1 1/2 t. sea salt (adjust amount according to the salt in the artichokes and to taste)
1 t. onion powder
1/2 t. garlic powder
1/2 t. black pepper
1/4 - 1/2 t. cayenne
1 T. lemon juice
1 1/2 - 2 cups cashew cream

Defrost spinach and squeeze out excess water, then set aside. Drain and chop the artichoke hearts, then set aside.

Saute onion in olive oil until translucent, about 10 minutes. Add garlic and cook for another minute. Stir in artichoke hearts, salt, onion powder, garlic powder, pepper, and cayenne until heated through. Add spinach and lemon juice, stirring until heated through. Stir in cashew cream and serve warm.

Notes: I used marinated artichoke hearts, regular table salt (which means cutting the amount in half), and two cups of cashew cream. I've served it with cucumber and bell pepper slices, and by "served" I mean that I gave everyone some and then I stood at the stove, where I'd left the pan on low, and proceeded to scarf a ridiculous amount of dip on cucumber slices. 

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