- 15 minute
- 4 portions
Ingredients
∙ 1 ½ cups trimmed and roughly chopped raw asparagus
∙ 5 cups tightly packed spinach
∙ ½ cup cherry tomatoes
∙ 1 garlic clove, roughly chopped
∙ 2 ½ tbsp freshly squeezed lemon juice
∙ ¼ cup loosely packed fresh cilantro leaves
∙ ¼ cup loosely packed fresh basil leaves
∙ 1 tbsp raw honey or 2 pitted Medjool dates
∙ ¼ to ½ tsp cayenne or red pepper flakes
∙ 1 tsp reishi powder
How to Prepare
▻In a food processor, blend asparagus, spinach, tomatoes, garlic, lemon juice, cilantro, basil, raw honey or dates, and cayenne or red pepper flakes. You can also use a blender if you don’t have a food processor. There will be a difference in consistency, but both are delicious.
▻Using a spatula, scrape down the sides as necessary. Process until smooth and creamy, but still retaining a little texture, for 2 to 3 minutes.
▻Serve immediately with raw vegetables like bell pepper wedges (red, yellow, or orange), cucumber slices, carrot sticks, celery sticks, or lettuce leaves.
Alternatively, you can serve the dip as a soup or stuff it into tomato halves or as sauce for steamed potatoes. Enjoy!
