Spinach – in the month of May

6 May

Spinach has long been linked to prosperity. Eat often and let abundance reign!

Originally from Persia (today’s Iran), spinach was the first frozen vegetable. Though most delicious fresh, it’s great to have frozen spinach in the freezer to dress up a quick meal right.

We are celebrating spinach this month at Butter Beans and finding all sorts of ways to honor the sweet leaves.  I love how you can munch while you wash it, you don’t even have to chop it. You can cream it, sauté it, wilt it, drizzle with lemon, add to omelets, top with cheese, blend into a dip, add to tomato sauce, to tacos, pizza, and sandwiches, wrap with turkey slices, add to lasagna and quiche, you can even add spinach to brownie mix..!  This mighty green is delicious and mild enough for most and easily hidden for even the pickiest of eaters.

Why eat it?

1 cup of spinach supersedes the RDA of Vitamin K and manganese needed for strong bones, and folate which maintains DNA integrity.  Spinach can help to maintain even blood pressure  and can help relieve migraines thanks to its high magnesium and vitamin B content.  Full of iron and vitamin C, antioxidants and beta carotene, and dietary fiber, spinach is  a good source of the famous omega 3 fatty acids. You absorb iron in foods best when eaten with something else that is also high in vitamin C, such as bell peppers, tangerines, cucumbers, tomatoes, and lemon. Getting hungry?

Can you imagine if the government subsidized vegetables like spinach and carrots instead of corn and soy? Or if every kid in kindergarten knew how to grow spinach and also how to prepare it to eat?

This month we’ll be going into classrooms with this agenda. Stay tuned for the spinach recipes the students most love…

*For those with sensitive food allergies, spinach is a frequent culprit right up there with shellfish and strawberries.

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