Spinach, like other green vegetables, is known for its antioxidant properties. It is a powerful immune system booster. Antioxidants encourage the production of white blood cells, protect the enzymes that repair DNA damage, helping the body heal itself. They also play the role in preventing age related problems.
Spinach contains flavonoids that are powerful anti-inflammatory and anti-cancer fighting agents.
Spinach contains flavonoids that are powerful anti-inflammatory and anti-cancer fighting agents.
This leafy green vegetable is loaded with vitamins and minerals. It contains vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, calcium, potassium to name a few.
Spinach can be eaten raw, lightly boiled, steamed, or sautéed. It’s a great addition to a salad, risotto or pasta. I love its smooth texture and deep colour.
Spinach can be eaten raw, lightly boiled, steamed, or sautéed. It’s a great addition to a salad, risotto or pasta. I love its smooth texture and deep colour.
Spinach with raisins and almonds
You need:
400-500g fresh spinach
1 medium onion, cut into halves lenghthwise and then into very fine half rings
3/4 cup raisins
3/4 cup almond flakes
2-3 tablespoons olive oil
salt to taste
Method:
1. Wash the spinach well and remove the stems. Place in a large pan, cover and cook over medium heat until wilted. Drain well and set aside.
2. In a deep frying pan heat up the olive oil. When hot, add the onion. Sauté until transparent. Add the raisins and almond flakes. Cook over medium heat for about 3 minutes until almond flakes are lightly browned.
3. Mix in the spinach, season with salt, stir and cook for another 2-3 minutes.
4. Serve with bread.
References:
www.whfoods.com
www.newhealthguide.org
www.corepoweryoga.com
Vegetables from the earth to the table, Parragon Books Ltd 2012
www.whfoods.com
www.newhealthguide.org
www.corepoweryoga.com
Vegetables from the earth to the table, Parragon Books Ltd 2012