Creamy, dreamy and superb as an appetizer at your summer soiree, this raw-some dip goes well on homemade flax seed crackers! Dig in!

Creamed Spinach Dip


1 lb. Spinach chopped in food processor with “S” blade
1-2 oz. of dehydrated almond meal


1 ½ oz. Lemon Juice
5 oz. Water
1 ½ C. Pine nuts (Soaked and Rinsed)
1 ½ Cloves Garlic
½ T. Kelp Powder
1 Pinch Cayenne
1 Tsp. Oregano


Blend ingredients in sauce thoroughly until creamy.
Mix sauce in with spinach to desired texture.
Put in bowl and top with shredded yellow squash.
Sprinkle top with dehydrated almond meal.
Enjoy this dip with the flax crackers or your choice of vegetables.

Flax Seed Crackers


5 Red Peppers
3 oz. Fresh Lemon Juice
½ Red Onion
3 Stalks Celery
3 Cloves Garlic
1 Tsp. Garlic Powder
3 T. Chili Powder
1 Pinch Cayenne Powder
2½ C Flax Seed
5 ½ C. Water
1 C. Ground Flax Seed


Soak flax seed in water for at least 3 hours.
Set Aside.
Blend remaining ingredients and add to soaked flax seeds.
Mix in ground flax seed.
Spread out on a Teflex sheet.
Score to desired size of crackers.
Dehydrate overnight then peel off the Teflex sheet.
Dehydrate again until the crackers are crispy.

*Recipe and image courtesy of Ken Blue, Executive Chef.*

About Ken Blue

After graduating from the Hippocrates Health Educator program, Hippocrates engaged Ken to assist the head chef for one year. He soon assumed this pivotalrole and has since enriched and expanded the repertoire of delicious, nourishing cuisine served to our guests and visitors. As one time proprietor ofhis own award winning vegetarian restaurant, his executive culinary skills werewell recognized before coming to Hippocrates. Monthly, Ken offers classes ongourmet living food preparation for the general public.