Raw Spinach Quiche

All the goodness of greens in one dish! This raw spinach quiche makes 8 pieces.

Ingredients for the crust:

  • 2 cups raw walnuts
  • 2 cups raw almonds
  • Pinch himalayan or celtic sea salt
  • 2 tablespoons warmed coconut oil to bind

Method:

Process nuts and salt in a food processor. Add warmed coconut oil to bind. You will know its the right consistency when you can form a shape out of the crust in your hand.

Transfer to a removable base 9inch flan tin. Press out base and up the sides using your fingers to shape and firm. Place in the refrigerator while you make the filling.

Filling Ingredients:

  • 3 cups fresh spinach, roughly chopped
  • 1 cup raw cashews (soaked 2 hours and drained)
  • 1 clove garlic
  • 1 cup of sun dried tomatoes (soaked in just boiled water 20 minutes to soften)
  • Handful basil, roughly chopped
  • Handful dill, roughly chopped
  • Half a red onion, roughly chopped
  • 4 tablespoons warmed coconut oil to bind
  • 4 tablespoons ground flax seeds
  • 2 tablespoons lecithin granules
  • 2 teaspoons nutritional yeast
  • 1/2 cup filtered water
  • 1/2 cup raw unpasteurised black olives for decorating

Method:

Place all ingredients except olives in a high speed blender and blend until you reach a smooth consistency. Pour into prepared pie crust and decorate with sliced black olives and set aside in refrigerator for 30 mins before serving.

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Serve with your favourite salad. You can also warm this dish before serving in the dehydrator at 147°F for 20 minutes.

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