Recipes and Food Tips

Spinach Salad

4/5/2016

Spinach Salad with Walnuts & Artichokes

By Diane Sanfilippo – Practical Paleo

4 cups of baby spinach
½ cup raw beets, sliced into matchstick-sized pieces
½ of an orange, segmented

½ cup artichoke hearts
16 walnuts halves

Place the baby spinach on a large salad plate. Top with the spinach and the beets, orange segments, artichoke hearts, and walnut halves.

Top this with grilled chicken or steak for a complete meal.

Dress with balsamic vinaigrette:

1/3-cup balsamic vinegar
1 teaspoon gluten free Dijon mustard
½ teaspoon anchovy paste
Sea salt and fresh black pepper to taste
2/3-cup extra-virgin olive oil

In a small mixing bowl, whisk the balsamic vinegar, Dijon mustard, anchovy paste, sea salt and pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.

Store extra dressing in a glass bottle in the refrigerator for up to two weeks.

Facts

Spinach 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, broccoli and green cabbage.

A 100g serving provides:
23 calories / 3g protein / 0g fat / 4g carbohydrates / 2g fibre

0 Comments

Beet Salad

3/20/2016

0 Comments

Beet Salad

By Yanni (a Greek friend)

6 organic beets with leafy stems
10 garlic cloves, thinly sliced
4 Tbsp. high quality red wine vinegar
3 Tbsp. organic extra virgin olive oil

Cut stems off and set aside. Wash the beets and simmer in the least amount of water until they are tender, about 1-½ hours.

Remove from fire and run under cold water. Remove skin and slice the beets.

Meanwhile wash the leafy stems thoroughly and cut in half. Place in a pot with just enough water to cover and simmer for 10-15 minutes until tender then drain.

Put the sliced beets and stems into a bowl and add the sliced garlic. Add red wine vinegar and olive oil and toss everything together.

Season to taste.

0 Comments