Spinach is one of my favorite greens. Combining spinach with mushrooms to make raw tarts is utterly delicious. Whether you're entertaining friends or looking for a lovely dinner option for you and your family this one is sure to please the palate. Here's my favorite Spinach Mushroom Tart Recipe:

  Spinach Mushroom Tarts Advanced Preparation: You will need to soak the almonds, cashews and marinate the mushrooms the night before. The crust will need to be dehydrated for 1-2 hours. Marinated Mushrooms:

• 2 C Mushrooms (I use a mix of different varieties)
• 1/3 C Olive Oil
• 1/3 C Balsamic Vinegar
• 1 T Agave

Whisk together olive oil, balsamic vinegar and honey or agave. Place mushrooms in a bowl, pour marinade over mushrooms. Cover and let sit over night in the refrigerator. You can stir occasionally to make sure you get good distribution. Crust:

• 1 C Soaked almonds
• 1 C Hazelnuts
• 1/2 C Brown Flax Seeds
• pinch Himalayan Sea Salt
• Pepper (to taste)

Drain almonds. Combine hazelnuts, flax seed, salt and pepper in a food process. Process until a coarse meal texture is achieved. Place enough in ring to make a layer about 1/3″ thick. You want to pack it in. If you are using a pie plate, make a crust about 1/3″ thick. Place in dehydrator for 1-2 hours at 115. Cool. Filling

• 2 C Soaked Cashews
• 1/2 Lemon (juice from)
• 4 drops lemon essential oil
• 1 Clove Garlic (roughly chopped)
• 3 T Shallots (roughly chopped)
• pinch Himalayan Sea Salt
• 1 C Marinated Mushrooms (Drained) (save the second cup for topping)
• 1/2 C Spinach (wilted by rubbing between hands. Save a little for topping)

Directions: 1). Begin by placing the cashews, lemon juice, garlic, shallots, and salt in the food processor. Process until smooth. Remove from food processor, mix in 1 cup of the mushrooms. Half the mixture and place in two separate bowls. 2). In a second bowl, add the spinach that you have wilted by rubbing the leaves with your fingers. You are now ready to assemble the tart. Get your crust. Your first layer will be the mushroom filling w/o spinach. Make this layer about 1″ thick. Pat it in. Second layer will be the mixture with the spinach. Refrigerate for at least 1 hour. Un-mold if you are using the rings. Top with additional mushrooms and spinach. I have just shared my favorite mushroom spinach tartlet recipe with you. What would you add to this recipe or change? I'd love to hear from you, please leave your comments in the box below. If you like this recipe, share it with friends. Post it on FB, Pinterest or Tweet it. XO, Hayley P. S.  The reason I use Essential oils in my recipes is because they have amazing holistic properties: Lemon oil: Infamous for it's cleansing properties. It is also extremely refreshing and it can elevate your mood. Not all essential oils are therapeutic grade and can be taken internally. I use only the very BEST. If you want to know where I get them click HERE