Bring more green color in your plate with spinach and you will be thankful

Spinach is believed to be of Persian origin. By the 12th century, it spread across Europe and became a desirable leafy green known for good health; a reputation that stands firm to this day.

Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron 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 vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale, brocolli and green cabbage.

There are so many ways to eat more of this gold vegetable. You can eat it raw, cooked as soup, fried, baked in oven, as a salad, as a souse, in pastas, in pizza, as a cream souse, in your favorite shake or even you can put in delicious brownies. The choise is your!

1.Baked spinach with rice

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2. Sause from spinach and avocado

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3. Shake with spinach

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4. Spinach with scrammbled eggs

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5. Spinach with macarroni 

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6. Pizza with spinach 

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7. Brownies with spinach

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8. Fresh salad with spinach

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9. Spinach salad with watermelon

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10. Spinach and salmon

 




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11. Spinach and chicken

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12. Quinoa salad with spinach

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