Good day bats!
It is Sunday, and it is good. I love lazy Sundays. We slept in, cleaned the house a bit, went to the market, and walked around. I even got a chance to talk with Baby Sister, who still will not be home for sooooo long. But she is having a good time on her vacation, and that is what matters.
When I first went vegan, I was obsessed with dip. I ate more humus than you could shake a stick at. When I went raw, I made a dip from avocado, spinach, lemon juice and salt, that I devoured almost daily.
Over the years, dip has been scant in my life. Especially as a fruitbat, I just didn’t really think about dip too much. Lately, I have been missing it, so I came up with this little ditty, based on the dip I ate many moons ago.
Herbed avo-spinach dippity dip;
1 bunch spinach
1 bunch dill
1 bunch parsley
1 bunch mint
1 bunch basil
First, wash your spinach;
Gather all the rest of your goods;
Chop up all your greens, zest and peel your lemon;
Put your lemon and your herbs into the Vitamix, or a blender. You can even do this in a food processor, just juice the lemon separately and put the juice in. The texture will be chunkier and less smooth, but still amazing.
As your blender goes, feed in your greens through the top!!
Turn off your Vita. Give it a kiss.
Next, cut your avocado in half. It has to be ripe! Do not use sub par avocado. OK, that’s all I have to say about that.
Hold the half with the pit in your hand, lightly tap the pit with your knife so that it sticks in, twist the knife gently, and remove that pit.
Use a fork to smash up your avocado while it is still in its skin;
Add your avo to your vitamix, blender or food processor.
Then just letter rip! You will end up with this;
There you have it. A bowl of creamy, vitamin and mineral rich, enzymatically charged, healthy fat full, zingy, herby goodness. Yep, I am not out of adjectives. I promise.
Serve with some sliced zucchini and cucumber. Dip to your heart’s content.