At last, I finally got around to making Russell James' Spinach Masala, posted on his blog
Man, once again 'The Raw Chef' delivers! Raw Gourmet Indian food at its best!
By Russell James
250 g spinach
1 teaspoon lemon juice
1 teaspoon Himalayan salt
2 teaspoons macadamia oil (or substitute with olive oil)
1 cup diced mango
1/2 cup raisins
2 teaspoons mustard seeds
1/8 cup onion, diced (I used leek)
2 cloves, garlic crushed
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon garam masala
1 cup fresh coriander, roughly chopped
2 cups cashew or macadamia nuts
1 cup water
2 teaspoons agave
2 teaspoons shoyu
- 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 coriander 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.
I served this with Ginger Rice... Yummo!