Food Bites with Dr. Hyman - How do I have fun on Super Bowl Sunday while Keeping it Healthy?


  • 1/2 cup cashews, whole, raw
  • 1 tablespoon extra virgin olive oil, divided
  • ½ cup water
  • 1 avocado, ripe, peeled and diced in chunks
  • juice from 1/2 lemon
  • 1/4 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 16-ounce bag organic spinach, frozen, thawed, finely chopped
  • 1 14 –ounce jar artichokes, brined, drained, rough chopped
  • 1/2 teaspoon sea salt
  • red pepper flakes, to taste
  • fresh parsley, for garnish, optional


Step 1

Place cashews, ½ 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Nutritional analysis per serving (1/2 cup): Calories 147, Fat 11 g, saturated Fat 2 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, carbohydrate 11 g, Sodium 226 mg

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