Monday, September 12, 2011

Spinach Health Benefits and Recipes

Spinach is One of the Most Nutritious Vegetables

Eating spinach on a regular basis is one of the best things we can do for our health. Spinach has loads of beneficial vitamins, minerals, proteins, and micronutrients. Spinach can be eaten raw, or cooked, and mixes well with many other vegetables and proteins, so why don't we eat it more.

I think because many of us have been psyched out of eating spinach from our childhoods when we were forced to eat spinach.

Well, it is time to start over with spinach and give this nutritious vegetable another try. Below is a list of many of the nutrients that spinach provides us with, as well as a few recipes to get you started.

Spinach Dip

This is my favorite spinach dip, that I learned from my mother, and it is one of the easiest recipes in the world. You can make it a day or two ahead of time, so it is perfect for entertaining health.


One package of frozen chopped spinach

Hellman's mayonnaise

Fresh sweet onion like a Vidalia onion or similar

Defrost the package of spinach totally. Then in a strainer squeeze out all of the extra water. Get out as much as you can. Chop the onion in small pieces. Mix the ingredients together to taste.

The first time you make this you won't have any reference for taste. I put in about 1/8 cup chopped onion per package of spinach. But you can put in more or less.

The mayonnaise holds everything together and adds flavor. If you change mayonnaise brands it will change the taste. Add mayonnaise until the dip mixes easily health.

Now comes the secret ingredient--time. This dip needs to sit at least a few hours in the refrigerator, and preferably overnight to taste its best. Put the finished dip in a bowl, then cover it and let it sit.

This dip is great on crackers or on veggies. My kids love it and they don't like onions.
Spinach Lasagna Rollups


8 uncooked lasagna noodles
1lb fresh spinach, washed
1/2 cup water
2 beaten eggs
2 cups ricotta cheese
3/4 cup mozarella cheese, shredded
1 teaspoon dried basil
3 cups marinara sauce
3/4 cup grated Parmesan cheese

Cook lasagna noodles in a large pot of boiling water for 10 to 12 minutes. Drain well, rinse with cold water and drain again. Set aside.

In a mixing bowl stir together eggs, ricotta, mozzarella cheese and basil. Layer the fresh spinach over each noodle. Spread a portion of the cheese mixture over each lasagna noodle; roll up each noodle. Place the filled rolls, seam side down, in an 11-7 inch baking dish. Spoon sauce over the rolls.

Cover the dish with foil and bake in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese.

Bake another 5 minutes or until the Parmesan cheese is melted.
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