Tag Archives: spinach

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

My previous all time favorite veggie dip has always been ranch dressing. Not the stuff from the bottle, mind you. That stuff always tasted off and just yuck. I'm talking about the “good” stuff. You know, the package mix. The expensive little package containing a powder with all the weirdo ingredients and the MSG. Yeah. That one. I used to think that was the “good” stuff. Okay, it tasted good. Really good. Especially good with the flavor enhancers. Well, live and learn. Now I know it's better to eat real food and avoid the commercially produced stuff. It's really not that hard to do when you get the hang of it. On Christmas Day when I was making our meal, I started to cut the vegetables up and wished I had my Faux Sour Cream on hand since it makes a very nice ranch dressing, but since I did not I started to think of what else I could make.

That led me to my latest creation. We still avoid dairy here. I have it rarely, but we don't have a ready source of raw milk or cheese (that's the only time I miss having our dairy goats) so it's easier to just avoid it altogether. I decided to try making spinach dip using raw cashews as the base. It turned out amazing! It had the best spinach flavor, so creamy and smooth. Then I decided to add in pieces of bacon and it was just phenomenal. I will definitely make this again.

Smooth and Creamy Spinach Dip

  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Smooth and Creamy Spinach Dip
Author: 
Recipe type: Appetizer
Cuisine: American
 
Dairy-Free Creamy Spinach Dip
Ingredients
  • 1 cup raw cashews, soaked
  • 2 teaspoons butter, bacon fat or coconut oil
  • 12 ounces raw spinach
  • ½ teaspoon salt
  • 3 slices crisp bacon, diced
Instructions
  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix.
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Let me know what you think of this recipe in the comments! 🙂

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Curried Pork with Spinach, Cauliflower and Bell Peppers

I have been missing out for most of my life. I rarely if ever used curry powder and recently I have begun to cook with it rather frequently. It really changes up a plain meal. While I'm content with pork and vegetables with butter, adding curry spice turns it into something else altogether.

  • 3 thick pork chops
  • bacon grease, or your favorite good fat (butter, lard, coconut oil [affiliate link])
  • 1 small onion, sliced thin
  • 12 ounces fresh baby spinach
  • 1 small head cauliflower, cut into small pieces (about 2 cups)
  • 3 ribs celery, chopped
  • 1 head garlic, chopped into large chunks
  • 1 small red bell pepper, sliced thin
  • 1 large green bell pepper, sliced thin
  • 8 ounces coconut milk [affiliate link]
  • 2 Tablespoons curry powder (My favorite curry powder recipe is from my friend Jessica at Delicious Obsessions: Homemade Curry Powder)
  • 1 teaspoon hot chili pepper flakes, optional
  • Sea salt [affiliate link] to taste

Begin by heating the grease in your skillet at medium-heat. When it's nice and hot, add the strips of pork.

In a separate skillet, add more fat and heat until nice and hot, and add in the onions [affiliate link] and bell peppers.

Stir the pork occasionally, and stir the bell peppers and onions occasionally. Continue to chop and slice the other vegetables. When the meat is done, at about twenty minutes or so, add in the garlic chunks and and celery continue cooking. You may need to add in some water to deglaze the pan if it begins to stick. Just pour in about 1/4 cup broth or water and use a heavy spatula to gently scrape the skillet until it is clean. Continue stirring occasionally and cooking the pork and garlic chunks and celery.

When the bell peppers and onions begin to look translucent, dump them into the big skillet with the pork and garlic. Continue stirring and cooking. Now use the skillet you had been cooking the bell peppers to cook the cauliflower and spinach. Add about 1/2 inch of broth or water to the bottom of the pan, add the chopped cauliflower first, then put the spinach on top and place a lid on top. Cook for 15 minutes.

Turn down the heat on the other skillet and continue stirring occasionally. When there is about five minutes left for the cauliflower and spinach, add the 8 ounces of coconut milk to the skillet with the pork and other vegetables. Add in the curry powder and the hot chili pepper flakes. Bring to a boil and stir frequently. After a few minutes the curry powder and coconut milk will thicken and turn a darker brown color. When the spinach and cauliflower are done, dump into the skillet and mix all together. Add more coconut milk if there isn't enough “gravy” and more curry if you like more spice in the dish. Salt to taste! In hindsight, I think pineapple would have been sensational in this dish.

As always, you'll have to let me know if you try this!

Recipe: Curried Pork with Spinach, Cauliflower and Bell Peppers
Author: 
Recipe type: Main Dish
 
Ingredients
  • 3 thick pork chops
  • bacon grease, or your favorite good fat (butter, lard, coconut oil)
  • 1 small onion, sliced thin
  • 12 ounces fresh baby spinach
  • 1 small head cauliflower, cut into small pieces (about 2 cups)
  • 3 ribs celery, chopped
  • 1 head garlic, chopped into large chunks
  • 1 small red bell pepper, sliced thin
  • 1 large green bell pepper, sliced thin
  • 8 ounces coconut milk
  • 2 Tablespoons curry powder
  • 1 teaspoon hot chili pepper flakes, optional
  • Salt to taste
Instructions
  1. Begin by heating the grease in your skillet at medium-heat.
  2. When it's nice and hot, add the strips of pork.
  3. In a separate skillet, add more fat and heat until nice and hot, and add in the onions and bell peppers.
  4. Stir the pork occasionally, and stir the bell peppers and onions occasionally.
  5. Continue to chop and slice the other vegetables.
  6. When the meat is done, at about twenty minutes or so, add in the garlic chunks and and celery continue cooking.
  7. You may need to add in some water to deglaze the pan if it begins to stick.
  8. Just pour in about ¼ cup water and using a heavy spatula gently scrape the skillet until it is clean.
  9. Continue stirring occasionally and cooking the pork and garlic chunks and celery.
  10. When the bell peppers and onions begin to look translucent, dump them into the big skillet with the pork and garlic.
  11. Continue stirring and cooking.
  12. Now use the skillet you had been cooking the bell peppers to cook the cauliflower and spinach.
  13. Add about ½ inch of water to the bottom of the pan, add the chopped cauliflower first, then put the spinach on top and place a lid on top.
  14. Cook for 15 minutes.
  15. Turn down the heat on the other skillet and continue stirring occasionally.
  16. When there is about five minutes left for the cauliflower and spinach, add the 8 ounces of coconut milk to the skillet with the pork and other vegetables.
  17. Add in the curry powder and the hot chili pepper flakes.
  18. Bring to a boil and stir frequently.
  19. After a few minutes the curry powder and coconut milk will thicken and turn a darker brown color.
  20. When the spinach and cauliflower are done, dump into the skillet and mix all together.
  21. Add more coconut milk if there isn't enough "gravy" and more curry if you like more spice in the dish.
  22. Salt to taste!

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.