My Recipes: Spinach Paradise.

Do you love Spinach? I do! They are great! Their season goes from March to June. Though we can find them available in our stores all year round. And the following is one  of my favourite recipes, plus it's excellent for non-green eaters, as even them love this recipe. Though sceptical at first...   

Bon appetite!

Spinach are well known for their nutritional qualities and have always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of blood. 

There are a lot of good reasons why this lovely veg has this great proprieties, primarily the fact that it is rich in iron, which plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamins. Specially vitamin A, C, B2 and K. Folic acid, as well as being a good source of magnesium. 

I think it is worth mentioning that vitamin K is quite rare, it is vital for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include broccoli and kale.

INGREDIENTS

A teaspoon or two of Rapeseed Oil. 

An Onion and a half.

A couple Garlic Cloves.

200 grams of Organic Spinach.

A handful of Raisins.

Some Walnuts.

And a few seeds: (I usually use Hemp, Sunflower, Sesame and Flax seeds).

Half a Lemon.

A drizzle of Extra Virgin Olive Oil. 

So how do you get this baby ready?

Well simply chop the onion and the garlic while the rapeseed oil is getting heated up on a saucepan. I prefer to cut them in a similar size to the spinach leaves, but it is really up to your taste. 

Once the oil is hot-ish turn the fire down and stir fry the garlic and onion till they are golden. Next step is to add half of the spinach. Make sure you wash them thoughtfully before cooking them. You don't want them to get very soft, just cook the long enough for them to change their texture. 

While the spinach are cooking sprinkle all over them a generous amount of raisins and part of the seeds and nuts. Make sure you've crushed the seeds in a mortar or you won't get their nutritional proprieties and you'll just poop them out due to their natural protective cover.

When the leaves have gotten that softer feel to them, turn off the fire completely and add the raw half of the spinach and mix with the content of the pan.

And finish it off adding the rest of the smashed seeds, the juice from half a lemon and a drizzle of Olive Oil.

Enjoy!

My Recipes: Pasta Salad with Greens, Blueberries and Anchovies.

The following recipe is one of my favorites. Tasty and full of nutrients, plus it's very easy and quick to make.

Lunch Time,
photo taken by Darius Tubilda

INGREDIENTS

Wholegrain pasta (I recommend the spiral shaped one). Just a hand full.

Your choice of greens (I normally combine Spinach, Lettuce and Kale). Use enough to cover up the base and majority of the plate.

Blueberries (I also add Pomegranate and/or clementines sometimes )

Anchovies

A couple seeds (I usually use Chia and Sunflower seeds)

And for the dressing:

Fresh or dry Basil

Lemon or Lime juice

Extra virgin Olive oil.

And all you have to do is boil the pasta until "aldente". (I never add salt to the water but a couple bay leaves)

Wash up the greens and the berries and sprinkle the seeds and herbs on top.

You can add the anchovies for a good source of calcium and protein and add some contrast to the mild flavor of the salad. Or go completely vegan and add some walnuts perhaps.

Drizzle the olive oil and the lemon juice and Voila! You have got yourself a lovely nutritious meal in less than 10 minutes!

Enjoy!