Tools needed: blender, potato slicer, Thai wave peeler
Spinach dip ingredients:
1 young Thai coconut meat
1 small fresh tomato
1/3 cup fresh chopped coriander
1 medium garlic clove
3 tbsp chopped fresh onion
3 cups chopped spinach
1/2 cup cashews butter
Pinch of chilly
2 tbsp olive oil
1 tbsp tamari
Pinch of grounded black pepper
Little fresh oregano
Salt to taste
1 tbsp rice vinegar
Spinach dip preparation:
Add all ingredients in the blender
Blend very well for few minutes to turn the texture into smooth cream
Refrigerate afterwards
Cucumber bites ingredients:
2 chill big cucumbers
Half of carrot
2 tbsp curly parsley
Few Royal basil leaves
Few walnuts
Cucumber Bites preparation:
Use the wave Thai wave peeler to remove carrot skin
Cut into half inch slices and marinate for 2 hours with lemon, pinch of salt, olive oil
Use the Thai wave peeler to peel cucumber skin
Cut the cucumber in 2 inches bites
Remove the inside of each bite with small spoon
Assemble:
Place the carrot slices over a dish
Add a basil leave
Place over the cucumber bites
Garniture with a whole walnut and curly parsley
