Okay, now I’m really ready for this week to end! I got this bright idea for dinner to try a curry spinach pate because I have quite a bit of spinach in my garden now.
Cute ladybug, huh? It’s like she was waiting there for me to take the picture. :-) Anyway, I got really inspired with this recipe and got to work preparing it for dinner. But I was apparently not in my game today because I managed to slice my finger open nicely while dicing the onion. Like almost a trip to the emergency room nicely. Gah, how could I be so stupid! The sight of all the blood and shock of the experience made me feel light headed, so hubby stepped in to finish the recipe while I sat holding my bandaged finger in shock. He also reminded me that I need to watch the Good Eats episode on knife skills again … great, thanks dear. But I need to dig out that mesh glove and use it. The recipe still came out good though!
Hemp Curry Spinach
- 1/2 cup hemp seeds
- 2 tbsp. lemon juice
- 2 tbsp. coconut oil
- 1 tbsp. grated ginger
- 2 garlic cloves
- 4 cups spinach
- 1/4 cup chopped red onion
- 1/2 tsp. salt
- 1 tbsp. curry powder
Process all ingredients in a food processor and enjoy! Makes 2 large servings or 4 small.
My initial plan was to serve it in collard wraps with avocado, red pepper and sprouts. But hubby created this with what I had left out, a raw stuffed pepper topped with hemp seeds – also good. It can be salad toppings, used in rolls or spread on raw crackers and breads. I really liked the strong curry and onion flavors, but some may not.
Okay, I’m still feeling week from all the blood loss and think I’m gonna park myself back on the couch! :-) Hope everyone is having a great evening and tomorrow is Friday!