You wouldn’t imagine that spinach also could be used for sweet treats, but as spinach has only very little flavor on its own, it’s perfect to add in anywhere you want. While the added pomegranate juice creates a gentle Mediterranean flavor, the pumpkin seed topping adds extra crunch. So it’s no surprise that you can combine them in a quick-to-make salad as a side dish or main meal. Spinach and pumpkin salad recipeīoth spinach and pumpkin feature a wealth of essential nutrients for a healthy diet, including potassium, vitamins, iron, calcium and fiber. You can warm the raw spinach and carrot soup just lightly, or serve it piping hot with some bread as a main meal on chilly winter days. Made with fresh avocado, raw spinach and carrots, this healthy soup balances the green goodness of spinach with the sweet taste of the carrots. Perfect to give you an extra energy boost with your daily meal. Create the outside of the sandwich with a blend of spinach, eggs and seasoning, and then fill it with whatever takes your fancy.įrom cheese, corn and yoghurt to tuna and ham, this tasty green leaf recipe is high in protein and low on carbohydrates. Low on calories and without flour, this recipe was initially the result of an experiment for a protein spinach roll. You can even keep the soup in the fridge for up to 3 days. This nutritious and healthy soup contains all the goodness of spinach combined with the healthy nutrients of pistachios.īlended to a creamy consistency, this quick and easy-to-make soup is an ideal raw vegan dish. Simply put a handful of spinach with avocado, some spices and salt into a powerful blender, and it’s ready to serve. If you are looking for a healthy dip to share, then this raw spinach dip recipe will turn the green bland leaves of spinach into a delicious favorite for every party. You may also stuff this with grated paneer or tofu or sauteed veggies to make it a complete food. Just like sweet crepes, you can stuff it with any filling you want, including sauteed vegetables or feta cheese. Also called, Moong Dal Chilla, is a traditional savory creme made with yellow lentils and finely shredded raw spinach leaves. These delicious lentil and spinach crepes are high in protein which makes them a great healthy breakfast recipe for vegans. As a special treat, these sandwiches can also be warmed up and served hot with your favorite sauce. The delicious spinach combined with corn in a sandwich makes this ideal for kids or busy parents.Īlthough the spinach and corn already make this a healthy snack option, you can replace the all-purpose flour with a healthier variation, such as wheat flour or almond flour. Season with salt and serve hot! If saving for another day, I recommend cooling it down immediately to keep the vibrant green color.This could be your next favorite breakfast sandwich. 4.Īdd the reserved chopped spinach and herb paste. Add all cheeses and whisk until all the cheese melts. Bring the milk up to a simmer and simmer until the milk thickens up. After 2 minutes, slowly drizzle in your milk while whisking. Cook the garlic and shallots until tender and then add the flour. Place a pot over medium heat and add the butter, shallots and garlic. In a food processor, add the drained ingredients and process until a green paste is made. Once cold, remove from the ice water and squeeze out as much water as possible. Repeat the same cooking and cooling process. In the same pot of water, cook the remaining 1 cup spinach and herbs for the same amount of time.

Remove the spinach from the ice water and squeeze out as much water as possible. Once the spinach is wilted, pull it out with a strainer and cool it in a bowl of ice water. Once the water reaches a boil, throw in 1 pound of spinach and cook for 30 seconds or until wilted. Start by setting a pot of water on high heat.

Spinach recipes