I’ve been trying out new elimination-diet-friendly recipes lately in hopes of growing my collection of meal/recipe recommendations for those who may need to avoid the common offending foods (dairy, gluten, sugar, soy, eggs) and was pretty impressed with this dip recipe I found in The Candida Cure Cookbook.
I replaced their frozen spinach with fresh and tried to do the same with the artichokes although the preparation was a little complicated so I’ll need some more practice in that department before swapping canned artichokes for fresh 😉
1.5 cups of fresh spinach
15 ounce can of artichokes, chopped
2 tbsp olive oil
1 yellow onion, sliced
Sea salt & black pepper to taste
Batch of sunflower ‘cream cheese’
‘Cream Cheese’ Ingredients
1.5 cups sunflower seeds
4 cloves garlic
Juice of 2 lemons
2 tbsp raw apple cider vinegar
½ tsp sea salt
½ cup water
Directions of ‘Cream Cheese’
Blend all ingredients in a high-powered blender until smooth and creamy. If it needs more liquid, add water until the consistency is similar to a thick sauce.
Directions for Dip
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the onions and a little sea salt. Sauté a couple minutes until onions begin to soften.
Add the spinach and sauté until it softens (about 2 min), add artichokes and another pinch of sea salt and sauté about 2-3 more minutes.
Add the cream cheese to the skillet and mix well until all the ingredients are nicely incorporated. Add black pepper to taste.
Enjoy with sliced raw veggies or gluten free crackers. My personal favorite are Mary’s organic crackers.