Veggie of the week - Spinach

To help you along with your Fresh Start to 2012 I thought I would feature some of my favorite veggies and ways that I incorporate them into our lifestyle. This week's veggie is Spinach. Spinach is an amazing super food that is low in calories but very high in nutrients.

Spinach is a high pesticide containing food so please buy organic if you can. Always wash your spinach really well.

Spinach is an excellent source of Vitamin K, A, and C as well as many other minerals. Spinach is loaded with antioxidants that help fight against cancer. The Vitamin K in spinach is good for your bones as well as your brain function. The Vitamin A helps your immune system. Something we all need to boost this time of year. A strong immune system will help you fight off colds and flu as well as seasonal allergies. The vitamin A is also great for your skin.

The magnesium in Spinach helps to lower blood pressure. Spinach contains folate which is good for cardiovascular health. The lutein in spinach is good to protect your eyes against eye diseases. The list for spinach goes on and on. You can see why this is one of my favorite veggies. It tastes great and is loaded with the things I need to keep me and my family healthy.

I eat Spinach both cooked and raw. I believe I get the most benefits of all of the nutrients by doing this.

I include spinach in my juice every day. I love to eat it in salads or as a salad all by itself.

I add it to scrambled eggs along with green onions. Taste great all wrapped up in a sprouted or low carb whole wheat tortilla. The key for me is to add it when everything else is almost finished. Just to the point where it begins to wilt. I like to sauté onions and garlic in a good quality olive oil and add the spinach. Put this over some whole wheat spaghetti or other whole grain pasta and you have a quick and easy lunch or dinner. I love to make spinach lasagna. Great for those Meatless Monday meals. How about make a homemade pizza and add spinach to that? Yum! I hope you will add Spinach to your daily veggie list. Give it a try and let me know what creative ways you incorporate it into your lifestyle.

In my research, I did come across some information about some cautions with oxalates in Spinach. Please give this a quick Google search and see for yourself.

Here is one of my favorite recipes from Robyn at Green Smoothie Girl

Garbanzo-Spinach Wraps

1 pkg. sprouted wheat tortillas or Whole Wheat low carb

2 Tbsp. coconut oil

1 yellow onion, finely chopped

1-2 cloves of garlic

1 tsp. ground cumin

1 1/2 tsp. ground coriander

½ tsp. cayenne

1 (14.5 ounce) can diced tomatoes—do not drain (I use Rotel)

1 tsp. agave

2 (15 ounce) cans garbanzo beans (chickpeas), drained

2-3 Handfuls of baby or regular spinach

1/4 tsp. sea salt

freshly ground pepper, to taste

sauté until softened and golden

brown. Add cumin, coriander, and cayenne to skillet and stir well. Add diced tomatoes

with their juice, and agave. Stir to mix well. Add chickpeas and

bring mixture to a gentle boil. Reduce heat and simmer, uncovered, for 10 minutes. Stir

in spinach and simmer until wilted. Season with salt and pepper. Serve hot, folded into

warm tortillas.