Quick & Easy “Cheezy” Spinach Dip

The first time I’ve had the privilege to use a Ninja! I’ve never seen an avocado pit disappear so quick 🙂 This works great as a dip for chips or veggies, and even better as a spread on sandwiches. Some of this on one side and some traditional hummus on the other side… it doesn’t even matter what’s in between, it’s going to be delicious!

Quick & Easy Superfood Dip
Print Recipe
Servings Prep Time
2 Cups 10 Minutes
Servings Prep Time
2 Cups 10 Minutes
Quick & Easy Superfood Dip
Print Recipe
Servings Prep Time
2 Cups 10 Minutes
Servings Prep Time
2 Cups 10 Minutes
Ingredients
Servings: Cups
Instructions
  1. Chop the spinach into 1-2" pieces, halve the avocado and scoop out the insides, then quarter the pit. Add all ingredients in the blender and mix on high until it reaches your desired texture.

Veggie Enchiladas

This is one of my favorite dishes, and as with everything that I cook, it’s totally different each time. The most important parts, for me, are the sweet potato, onion, garlic, and a spice-set that includes cumin, coriander, paprika, and cayenne. This particular recipe is from November of 2015, and was created as part of an exchange I was doing for yoga classes in Portland, Oregon. Usually the sauce is tomato-based (or tomatillo), but this time I wanted to go with something creamier, with a bit of a cheesy taste to it. The cashews & macadamias give the cheesy taste, as well as quite a bit of extra protein. If you want to go a little cheaper, replace those with sunflower seeds, it won’t be quite as rich, but the flavor will be similar.

Veggie Enchiladas
Print Recipe
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Veggie Enchiladas
Print Recipe
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Ingredients
Sauce
Filling
The Base
Servings:
Instructions
Filling
  1. Preheat oven to 350 degrees
  2. Cube parsnips & sweet potato, combine in a oiled roasting pan.
  3. Lay pumpkin seeds in one layer on oiled cookie sheet, sprinkle lightly with salt.
  4. Roast both pans, stirring each 1-2 times a. Parsnip & Sweet Potato: 20-40 minutes depending on texture wanted b. Pumpkin Seeds: ~10 minutes
  5. Dice your onion, garlic, carrots, cilantro, and green onions. Combine these, and the rest of the filling ingredients in a large bowl. Mix well.
Sauce
  1. (While things are roasting) Combine all of your ingredients in a blender or food processor, and blend to a smooth consistency, added water as needed to accomplish this.
Assembly
  1. Bring the oven to 300 degrees
  2. Lightly oil the bottom of a large roasting pan and assemble like so (bottom – up): Tortillas, Filling, tortillas, filling, sauce.
  3. Cover pan with tin foil and bake for 15-25 minutes, to marry flavors and bring everything to a uniform temperature.