Ignore all other recipes for this one. No flavor has erupted me into mindmouthbliss as this coconut creamed red spinach leaves bursted through with lemon ever has.
I even created a new word for it. These are the sounds of the taste. Flisseneeun with an accompanying moan of blissgasms. Think these sounds when you taste the creamed leaves and know truth.
Slowly yet within awarity I’ve been slipping away from cow products. Since I believe grass fed is not a corruption of animal, and I found a farm to get meat directly from, this is not an environmental construct. I enjoy the vegan community immensely and find then to be loving Earth dwellers instead of the cavern freaks I’d boxed them into. They do fight for something and thus we assume they have boxing gloves on at all times, but what I see is mostly a love for all things veggies. They truly love their food and have a connection to it.
I was going to make a creamed spinach recipe with cream cheese and red heirloom spinach, but as I took out the cream cheese I realized I didn’t want it. I wanted a vegan recipe that still dwelled out delicious mouthgasms.
Not just for the vegans either. My body signaled desires for the coconut and I try to listen to those desires.
There was my freshly made coconut cream (high powered blend of coconut flakes or minutes of food processing). I gently warmed the spinach in lemon oil and then creamed it with the coconut. Oh mouthing bliss this is better than any cream cheese variety I’ve ever had. The coconut creamed just melts right over the leaves yet maintains a coconut texture. It melts and molds more than cream cheese, as though they are meant to be within each other.
The Bliss Mouth Moment:
Coconut cream and spinach melt so well together there is no longer separation but instead a full burst of two flavors. The lemon bursts them together so three flavors make one. I suggest having nothing before or after this the first time your mouth learns it. My mouth felt like creamed fresh bliss even an hour after, as did the friend’s I put it inside of.
3 Cups Red Heirloom Spinach (Trader Joe’s has this, or use regular spinach)
3 Tablespoons Lemon Olive OIl (Trader Joe’s also has this, but I’ll make a recipe for it soon)
If you do not have lemon olive oil use the juice of half a lemon and two teaspoons of lemon zest
1/4 Cup Coconut Butter
To Create Mindbliss:
1. Consume a raw leaf and raw coconut with corgi in the background to let your mouth know all layers of flavor.
2. Gently warm olive oil in a pan, about ten seconds, and add spinach.
3. Let spinach gently wilt but don’t allow any oil popping to occur
4. Spoon in coconut butter and let melt
5. Immediately consume