Tag Archives: spinach

Spinach Beet and Pomegranate Citrus Salad

This salad is jam packed with nutrients such as Vitamins A, C, Band Folate.  These nutrients are responsible for promoting healthy eyesight, immune function, and skin health.

You can also get a healthy dose of dietary fiber from this great tasting salad.

Here’s my Spinach Beet and Pomegranate Citrus Salad recipe

Ingredients

4 cups spinach (washed, drained)

3 Tablespoons fresh Pomegranate seeds (click here for how to De-seed a Pomegranate)

1/2 cup freshly squeezed Grapefruit juice

1 teaspoon Agave syrup

1 small Beet

1 Tablespoon Sunflower seeds

METHOD

– Place a pot of water on to boil

– Wash and peel beet

whole beet
Beet (whole)

– Cut in half, lengthways.  Take one half and cut into slices about a 1/4 inch thick.  Repeat with the other half

preparing to slice the beet
preparing to slice the beets
sliced beets
sliced beets

– Place beet slices in a colander and place over pot of boiling water.  Cover and steam beet slices for 10 minutes

beets in collander
beets in colander

– Set aside to cool

– In a small bowl, combine 1/2 cup freshly sqeezed grapefruit juice and 1 teaspoon Agave syrup.  Mix well and set aside

– Wash and drain spinach

– Line a serving dish with washed and drained spinach.

layered spinach
layered spinach

– Drizzle 3 Tablespoons of citrus dressing on the layered spinach

– Next, spread beet slices on top of spinach layer

– Sprinkle 3 Tablespoons Pomegranate seeds and 1 Tablespoon sunflower seeds on top of spinach and beet

– Drizzle another Tablespoon of citrus dressing on the salad

– Serve and enjoy!

completed beet pomegranate citrus salad
completed Beet Pomegranate and Citrus salad

TIP: Remainder of Citrus dressing can be refrigerated or drizzled on top of individual salad portions.

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Vegan Spicy Spinach Dip

This Vegan spicy spinach dip is easy to make and can be a real crowd pleaser at get-togethers.

Serve hot or cold, with whole wheat crackers, on pasta or on its own.

Here’s my spicy spinach dip recipe.

spicy vegan spinach dip - landsacpe wide

Spicy Spinach Dip recipe

1 pack of frozen whole leaf spinach (450 grams)

½ cup water

¾ teaspoon Himalayan pink salt (fine)

2 teaspoons granulated onion powder

2 cloves garlic (peeled)

½ teaspoon crushed red pepper flakes

2 pimento peppers (seeded)

2 Tablespoons olive oil

½ teaspoon dried basil

1 Tablespoon Nutritional Yeast Flakes (optional)

METHOD:

– In a saucepan, add frozen chopped spinach and ½ cup water and 2 cloves garlic (peeled)

– Bring to boil

– Once the mixture has begun to boil, add ¾ teaspoon Himalayan pink salt (fine), 2 teaspoons granulated onion powder, 2 pimento peppers (seeded), ½ teaspoon dried basil, and 1 Tablespoon Nutritional Yeast flakes

– Stir well and let cook for a further 5-7 minutes

– Turn off heat

– Pour spinach mixture into your food processor or blender

– Next, add 2 Tablespoons of olive oil to mixture and blend well

– Empty contents into serving bowl and garnish with crushed red pepper flakes.

– Serve and enjoy.