Note: this piece first appeared in the January 2008 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
8 cups baby spinach leaves
sea salt to taste
Heat the oil in a large sauté pan over medium heat. Add garlic and cook, stirring frequently, until garlic is golden, about 3 minutes. Add spinach and salt and continue to cook, tossing constantly with tongs, until spinach is wilted. Serve immediately.
For written instructions, see the original post: Spinach-Walnut-Strawberry Salad
Begin with baby spinach leaves (proportions are up to you, or you can use my suggestions in the recipe archive — I think it’s easier and more fun just to freestyle it!). Place them in a serving bowl.
Add some chopped walnuts. You can toast these beforehand, if you like.
Slice some fresh strawberries or other colorful fruit and add them to the salad.
And chop up some scallions and add these as well. The scallions provide a nice touch of unexpected flavor in this salad.
Instead of a dressing, I like to add some brown rice vinegar to taste, along with sea salt and freshly ground black pepper.
Serve immediately and enjoy!
Note: this piece first appeared in the June 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
5 medium carrots, peeled and chopped
water
1 teaspoon sea salt, plus more to taste
black pepper to taste
2 tablespoons chopped fresh dill
2 cups washed baby spinach leaves
Heat the oil in a soup pot. Add the onion and cook briefly. Add the carrots and sauté with the onion until vegetables are slightly browned.
Add the salt and pepper, along with enough water to cover the vegetables (step back to avoid splattering oil), and bring to a boil. Cover the pot and simmer 25 minutes or until very tender.
Remove the soup from the heat and cool briefly. Place soup in a blender and purée until completely smooth. Return soup to the pot and stir in the dill and spinach until the spinach is slightly wilted. Adjust seasoning and serve immediately.
Note: this piece first appeared in the June 2006 issue of Clark Wellness ForkBytes.
That wonderful leafy green that, in its canned form, gave Popeye the firepower to defeat his enemies, can do great things for you, too! Spinach is a wonderful, tender leafy green with a mild flavor. Despite Popeye’s preferences, it’s best when it’s fresh — both taste-wise and nutrient-wise.
Spinach is high in vitamins K and A and lutein, an important nutrient for eye health. It also contains iron, a vital mineral for hemoglobin production (hemoglobin carries oxygen to all body tissues!), especially considering how low it is in calories compared to other high-iron foods. Spinach is very high in calcium, but it also contains oxalic acid, a compound that can bind to calcium and other minerals, rendering these minerals unabsorbable and therefore not bio-available to your body. So, while spinach is a healthful food, it shouldn’t be consumed every day.
Looking for new ways to enjoy spinach? Check out our spinach recipes. Yum!
Note: this piece first appeared as the June 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This classic salad combination is simplified here with brown rice vinegar in place of a heavier dressing. Use any fresh berries you like — I think ripe, red strawberries provide a beautiful contrast to the green spinach.
2/3 cup walnuts, toasted if desired and roughly chopped
6 cups baby spinach leaves, washed and dried
1 cup sliced fresh strawberries
3 green onions, sliced
sea salt and freshly ground black pepper to taste
brown rice vinegar to taste
Combine the walnuts, spinach, strawberries, and green onions in a large serving bowl and toss gently. Sprinkle with sea salt, freshly ground black pepper, and brown rice vinegar to taste. Serve immediately and enjoy!
