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Spinach and More Spinach

Today was green kind of day. And it was good.

The first recipe is Spinach-Pumpkin Seed Pesto. If you like easy, if you like quick and if you like flavor, this is for you. It could be used for many purposes, but I mixed it with some chickpea shell pasta.

Spinach-Pumpkin Seed Pesto

  • Approximately 4 cups of fresh spinach

  • 1 cup of toasted hulled pumpkin seeds

  • ½ cup of grated white cheddar cheese (or you favorite white cheese)

  • 1-3 garlic cloves

  • Squeeze of ½ lime

  • ¼ cup of avocado oil

  • Seasonings to taste. I used Himalayan salt, pepper, garlic powder, fresh thyme and fresh rosemary.

Put all ingredients in your food processor or high speed blender and blend until smooth.

Next I wanted to try duplicating something I had recently been served at a local restaurant. It was Spinach Humus with Sweet Potato Chips.

The hummus turned out fabulous...the chips however, not so much. I've yet to make Sweet Potato Chips to where they stay crunchy. I've tried with a little oil and I've tried dry roasted. Even today's dry roasted did not hold the crunch. However the hummus is spot on and a recipe I will make again and again. Here is how I created it...

Spinach Hummus

  • 1 can of chickpeas, rinsed and drained

  • Approximately 3 cups of fresh spinach

  • 1 heaping Tb of organic almond butter (just almonds, nothing added)

  • ⅛ cup of avocado oil

  • Squeeze of ½ lime

  • 1-2 garlic cloves

  • Seasonings to taste. Salt, pepper, garlic powder.

Combine all ingredients in high speed blender or food processor and blend until smooth. Enjoy!

I was a day for spinach and more spinach. And it was good!

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