Ahhh… Spinach… 🙂 Popeye knew it all those years ago… it’s good for you… 🙂
Check out the latest recipe from Natural Wellness Solutions: Whitby, Ontario.
“Spinach is an excellent plant based source of iron, virtually fat free and only 41 calories in one cup of cooked spinach. Spinach also contains at least 13 flavonoid phytonutrients that also function as powerful antioxidants. Spinach is available throughout the year, but its flavor is at its peak during the cold months. Spinach stems are great for adding more fiber to our diet. The healthiest way to prepare spinach is by quick boiling for 1 minute. Avoid overcooking, steaming, or sauteeing. Cooking with oil is not recommended. Spinach cooked al dente is tender because it is cooked just long enough to soften its cellulose and hemicellulose fibers, thereby making it easier to digest and allow nutrients to become more readily available for absorption.”
Fettuccini with Spinach Pesto
1 lb. brown rice fettuccini or kudzu and sweet potato pasta
1 lb. pkg. frozen spinach, thawed and squeezed dry
2/3 cup crumbled feta cheese (goat, if available)
2/3 cup pine nuts
1/2 cup packed chopped fresh basil
1/3 cup olive oil
1/3 cup boiling water
1/2 tsp sea salt
1 clove garlic, crushed
1/2 tsp. anise seeds
a little ground black pepper
Prepare the pasta according to the package directions. Drain and return to the pot.
Meanwhile, combine the spinach, cheese, 1/3 cup of the nuts, the basil, oil, water, salt, garlic, anise seeds and pepper in a food processor. Process until smooth, scraping the bowl as needed. Sauce will be thick. Pour over the pasta and toss gently to coat.
Divide among 6 plates and top each portion with some of the remaining 1/3 pine nuts.
Visit Natural Wellness Solutions for more great healthy living tips. 🙂