Wednesday, February 26, 2014

Tasty Recipe for New, Hardy Spinach Plants

It is the height of summer and the community garden and my own garden are full of a selection of nutritious spinaches including Ceylon Spinach, Brazilian Spinach, New Guinea Spinach, Australian Spinach and New Zealand Spinach.

These hardy staples are so good for you as are all greens but not every one likes their tastes.

So here is a special recipe shared from a special person to overcome any resistance to these nutritious and healing foods.

Finely shred the spinaches and prepare the following ingredients for quick addition to your cooking.

   one teaspoon of cumin,
   one teaspoon of mustard seeds,
   one teaspoon of grated coconut,
   one quarter of a teaspoon of asafoetida (also called ning) powder
   about 10 to 15 curry leaves,
   one quarter of a teaspoon of turmeric

 Heat one tablespoon of coconut, grapeseed or ricebran oil and then add the seeded ingredients.

When these have popped add the asafoetida powder, curry leaves and your shredded spinaches.

30 seconds later turn off the heat and add the turmeric, lemon juice to taste, coconut and salt.

Chilli may also be added and a sweetener if required. For me this is sweet enough.

I hope this delicious dish tempts all in your home to try these new, hardy, nutritious foods.

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