1 bag of frozen organic spinach
2 cans of artichoke hearts
2 tbsp of olive oil
3 tbsp of cashew or unsweetened almond butter
1 tbsp of garlic
1/2 cup of cashew or unsweetened almond milk
2 tbsp of almond flour
1/4 tbsp of cayenne pepper (optional)
S&P al gusto
Paso a paso
1) Drain and chop artichokes.
2) In a large sauté pan, heat up the cook the spinach and the artichokes for about 8 minutes. Set aside.
3) Blend together the cashew butter, garlic, cashew milk, avocado, almond flour (and cayenne pepper) until smooth.
5) Serve in a small bowl. Grab a sweet potato or celery and dig in!