Vegan Artichoke Dip

Directions

1. Place cashews, 1/2 tablespoon oil, and water into a food processor and blend until a smooth, buttery texture is formed, about 2-3 minutes. Pulse in avocado chunks until it’s roughly combined with cashew sauce. There should be a slightly chunky texture. Set mixture aside in a medium-sized serving bowl. Stir in lemon juice.
2. Heat remaining oil in a skillet over medium-low heat. Cook onion until translucent, about 5 minutes. Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.
3. Add in spinach and artichokes and cook for 2-3 minutes more, or until veggie mixture is warmed through. Add in salt, and red pepper flakes, and stir to combine. Remove from heat and let cool for 3 minutes, or until no longer piping hot
4. Add spinach mixture to serving bowl and stir to combine. Garnish with fresh parsley, if using. Serve immediately with a side of fresh vegetables. Store leftovers in the refrigerator for up to 3 days.

Credit: Dr. Mark Hyman

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/