Sometimes it’s handy to whip up a raw food sauce, whether it’s for dipping or for coating other ingredients. And here’s one that we love. It takes just a few minutes and it’s really versatile, as well as super-nutritious and tasty.
- About 250g spinach (you could substitute small kale leaves – larger leaves tend to be stringy)
- 1 very small clove fresh garlic
- 1tablespoon miso
- large handful fresh parsley
- 1 tablespoon flax oil (optional)
- 1 tablespoon apple cider vinegar or fresh lemon juice
- handful of nuts, soaked to remove enzyme inhibitors
(I usually keep a bowl of fresh nuts in the fridge. For this recipe you could use cashews, walnuts, almonds or hazelnuts)
- Tear off any tough spinach stalks. Wash the spinach well.
- Peel the garlic and chop roughly.
- put all the ingredients in a high-powered blender and blitz with just enough water, until smooth and either thick for a dip or runnier for a sauce.
You could make this into a warm sauce by adding warm water or cooled stock from any veg you’re cooking at the same time.
I tend to pour this over raw or steamed veggies, to turn them into a feast. Plus it’s a great way to get more raw veggies into your kids!
The hand print in the image at the top is testimony to how much our baby-led weaning bubba likes it… As is this one!
Have you tried this sauce / dip?
Got a favourite spinach dip of your own? How about sharing, via the comments?
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