Curried Spinach With Cashews (Raw Foods)

The onions and garlic are cooked in this recipe. There are plenty of live food enzymes left to ease digestion. This is a good transitional recipe that will entice a non-raw foodie. Leftovers can be added to your green smoothie. From Alive.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 10  ounces fresh spinach
• 2  tablespoons water
• 1 1⁄2 cups onions, chopped
• 2  garlic cloves, minced
• 1  small green chili pepper, seeded and minced
• 1⁄2 cup raw cashews
• 2  tablespoons fresh lime juice
• 1⁄2 cup  unripe coconut meat or 1 1⁄2 cups  organic coconut milk
• 1 -2  teaspoon curry powder or 1 -2  teaspoon curry paste
• 3⁄4 teaspoon salt
• 1  cup  coconut water

Directions

1. Coarsely chop spinach and set aside in large serving bowl.
2. Heat water in large saucepan and add onions, garlic and chili.
3. Cook on low heat for 5 minutes, stirring occasionally.
4. Mix with spinach and keep warm.
5. The spinach will wilt slightly.
6. Combine cashews, lime juice, coconut meat, curry powder or paste and salt in a blender and puree until fairly smooth.
7. Gradually blend in coconut water.
8. A few remaining little cashew chunks are fine.
9. Set aside over bowl of warm water, or place in dehydrator or warming oven.
10. Drizzle cashew mixture over the spinach/onion mixture.
11. Serve on a bed of wild rice or with julienned zucchini noodles.
12. Garnish with fresh peach slices and a sprinkle of cashews.