Asparagus-Spinach Dip

This wonderful, creamy dip is a fantastic way to get more essential leafy greens into your diet, along with healing herbs, asparagus, and more. This dip pairs beautifully with raw crudités, scooped into lettuce leaves, or served as a dip for steamed potatoes or sweet potatoes. It can also be enjoyed on its own as a healing raw soup.

Asparagus alkalizes the body by flushing out unproductive acids. Spinach also creates an alkaline environment in the body. It also provides highly absorbable micronutrients to the nervous system and contains trace mineral salts that provide critically needed electrolytes to the brain.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Asparagus-Spinach Dip 

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 tbsps 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

To serve:

• Bell pepper wedges (red, yellow, or orange)
• Cucumber slices
• Carrot sticks
• Celery sticks 
• Lettuce leaves such as butter leaf, red leaf, green leaf, and romaine lettuce

Directions:

Combine the asparagus, spinach, tomatoes, garlic, lemon juice, cilantro, basil, raw honey or dates, and cayenne or red pepper flakes in a food processor. Process until smooth and creamy but still with a little bit of texture, for 2 to 3 minutes, scraping down the sides as needed.

Serve immediately with the raw vegetables, fruits, and herbs or keep refrigerated until needed. The dip can also be served as soup or spooned into bell pepper halves or stuffed into scooped-out tomato halves or steamed for baked potatoes.

Tips:

• This recipe is best made in a food processor to produce a creamy dip that has a little bit of texture. If you don’t have a food processor, you could also use a blender. The consistency will be different, but both are delicious.

Serves 1

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Categories: Fat Free, Grain Free, Nut and Seed Free, Raw, Lunch, Dinner, Dips, Soups, Holiday, St. Patrick's Day, Game Day

This item posted: 04-Nov-2022