FOOD FOR HEALTH
Spinach:
Spinach offers up twice as much fibre as other veggies, its an antioxidant and of course its good for the heart and fights cancer. Overcooking spinach makes it loose its nutritional value but if you lightly sauté it concentrates the fibre and nutrients giving you more bang for your buck
Here's some fun facts about spinach. The smaller the leaves the yummier the spinach. If spinach is kept in direct light in the stores it will have higher nutritional value. Juicing spinach is the best way to get the nutrition from the spinach,There’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C. Mandarin oranges and cantaloupes spring to mind here. Another way to reduce the power of oxalic acid is to boil the spinach leaves for at least two minutes, freezing spinach diminishes its health benefits,
Hey why not grow some spinach for your own garden. Spinach likes moist nitrogen enriched soil. It likes to be in the shade. If it gets too much sun it will seed and the leaves become tough and bitter. You can plant it next to some corn or beans and they will help shade the spinach.
We think planting spinach in a pot is the best way to grow it. That way you can move it around to shady spots and protect it from the bugs. Spinach needs a lot of water to cool down the soil it really does not like to get warm so make sure you water your spinach on hot days even water it twice a day. Spinach is a winter veggie so you can get spinach for a long time as long as you protect it from the frost. It will grow well inside as long as it gets just enough sun.
Spinach and Garlic Sautee
Spinach and Garlic
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkle of salt.
We got that information from these links:
Pomegranate:
The fruit this week is pomegranate. Its in season this month. Pomegranates are one of the oldest fruits recorded in writings and artifacts. This fruit has been revered as a symbol of health, fertility, and eternal life. It is the most powerful antioxidant of all of the fruits. It helps to relieve depression and osteoporosis, its a cancer fighter and of course great for your heart. They also prevent breast cancer, prostate cancer, colon cancer, and leukemia.
Well pomegranates are so good for you so might as well grow a tree. of your own. Plant in a place that gets plenty of sun, they prefer a warm and dry spot in the yard, and water regularly pretty darn easy!!
Raw Kale Salad with Balsamic & Pomegranate – serves 6
1 large bunch (about 1 pound) kale – tender leaves cut away from the stems & the tough stems discarded
Kosher salt and freshly ground pepper
1 tsp. Dijon mustard
2 tbsp. good quality balsamic vinegar
1 tbsp. extra-virgin olive oil
1/4 cup pine nuts, toasted
airils from 1/2 pomegranate, cleaned and rinsed
1/4 cup grated firm goat’s milk cheese – I used Cypress Grove’s Midnight Moon
1 cup of pine nut
In a small mixing bowl, combine the Dijon mustard, balsamic vinegar and evoo. Salt and pepper to taste and pour over the raw kale, which should be in a large mixing bowl so you can get your hands in there. Massage the dressing into the kale for 1-2 minutes until it starts to wilt. Add in the toasted pine nuts, pomegranate seeds and mix again to combine. Grate the 1/4 cup goat cheese into the bowl and toss again quickly to combine. Serve immediately.
We got that information from these links:
Cocktail:
Pomegranate Martini
Shake all ingredients well with ice and strain into a chilled martini glass. Add a dash of rose water if available. Garnish with flamed orange peel, and serve. Our fan Murray W. on Facebook recommends trying the recipe with Grand Mariner [or Cointreau] instead of simple syrup.
GOOD TALK!!
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