I LOVE spinach artichoke dip! Who doesn’t?
However, since I was diagnosed with lactose intolerance in my mid-20s, I had to cut out a lot of the foods I used to love.
Changing my diet wasn’t easy, but I refused to let myself feel deprived.
Challenges always present you with an opportunity for growth, but taking it is a choice.
With anything in life, we can sit feeling bad about what’s happening, or claim our power and see how we can turn the tables and transform our obstacles into gifts.
For me, lactose intolerance was a blessing. It allowed me the pathway to finally feel better mentally, physically and emotionally and also compelled me to get so much more creative with cooking so I could still eat the foods I loved without feeling deprived – like this Vegan Spinach Artichoke Dip and Vegan Dark Chocolate Mousse!
I don’t believe that diets or giving up what you enjoy are necessary for living a healthy and happy life.
You just have to ask yourself, “HOW can I create the life I want” instead of “WHY can’t I have it.”
That being said, one of the most powerful healing practices is to look back on your challenges and instead of thinking about all the “I should have’s” and “what if’s,” express gratitude for them.
If you never had those challenge, so many of the amazing things you have in your life now wouldn’t be there.
“Thank you pain. Thank you jerks. Thank you breakups. Thank you discomfort. Thank you sadness.
Thank you for pushing me to realize who I truly am and what I am truly capable of.”
What a perfect time for us to release ourselves from the negativity of the past. I’d love to hear from you. Let’s share and bring each other’s vibrations up so we can all experience more of the good stuff!
What challenges are you most thankful for? Share your comments below!
Vegan Spinach Artichoke Dip
2 Tbsp organic ghee or coconut oil
½ onion, chopped
2-3 cloves garlic, minced
3 Tbsp gluten free all purpose flour
1 Tbsp cornstarch or arrowroot powder
2 cups unsweetened almond milk
juice from 1 lemon
3 Tbsp nutritional yeast pinch of nutmeg sea salt and pepper
1 10oz package of frozen spinach
2 6 oz jars of artichoke hearts
1. Thaw spinach and squeeze very dry. Drain and rinse artichoke hearts and roughly chop.
2. Heat oils in a pot over medium heat. Add in onions. Cook for about 5-7 minutes until onions begin to turn translucent.
3. Add in garlic. Cook for another minute.
4. Add in flour and cornstarch and stir until a thick paste forms.
5. Add in almond milk, lemon juice, nutritional yeast, a little sea salt and pepper and pinch of nutmeg. Lower heat and whisk to combine.
6. Allow sauce to begin to thicken about 1-2 minutes. Then add spinach and artichoke hearts. Stir to combine. Turn off heat.
7. Using and immersion hand blender, blend mixture until a bit pureed but still a little chunky. You can use a food processor for this step as well.
8. Taste and season with more sea salt and pepper if needed.
Serve with crackers or raw veggies or on top of steamed or roasted veggies. Would be delicious blended with a little pasta water or vegetable broth for a pasta sauce.