Re: spinach mousse

[Guest guest]

hemp nut (the inner "nut" that remains after the seed shell is removed)

yes, it is added in the beginning with the rest... just an omission when typing pine nuts... should have been pine and hempTerriLynne <terri_lynne@...> wrote:

Hi Suzie,

In the below recipe, does hemp nut mean the seeds of the hemp plant? And, the hemp isn't mentioned below in the instructions. I am supposing that you just add them to the food processor with the other stuff?

Thanks much,

TerriLynne

----- Original Message -----

From: Suzanne

Spinach mousse

adapted from a recipe by Naomi

2 tablespoons pine nuts, soaked in water 20 minutes, drained1 large bunch spinach (1 pound-500g), cleaned, dried, torn in pieces1/4 cup raw tahini

1/4 cup hemp nut3 tablespoons lemon juice3 cups sliced mushrooms1/4 teaspoon sea salt5 tablespoons water (a bit more is sometimes necessarydepending on the moisture in the spinach-you want themixture to be moist enough to process easily)1/8 teaspoon nutmeg (see note)1-2 tablespoons psyllium husks (finely ground)

Mushrooms/ parsley for decoration

In a food processor, combine the spinach, tahini, pine nuts, lemon juice, mushrooms, salt and water; process thoroughly.The mixture will become an even green color. While the processor is still running, very gradually sprinkle in the nutmeg, then the psyllium. Press the filling immediately into the pie plate or ramekin. Decorate with mushrooms. Chill for at least 30 minutes before eating.

Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill or 1/2 teaspoon (dried) mixed herbs