You will also find each week there will be loads of information on that ingredient so even if you don’t have any recipes to share, you’ll gather some useful information.
Make sure you check back to see what recipes have been added.
To let everyone know where you are linking your recipes you can add the FFF badge into your post and on your sidebar. Here is the code you can just copy and paste.
<a href=”http://www.thewholegang.org/” target=”_blank”><img src=”http://www.thewholegang.org/wp-content/uploads/2012/05/FFF-thewholegang.jpg” width=261 height=256 border=0></a>
Spinach is a power house of nutrients. It is packed with Vitamin K, essential for blood clotting and bone health, and has been shown to help reduce inflammation. Not to mention spinach provides a good source of calcium and iron, beta carotene and potassium. If you are looking to increase your Vitamin B6 and C as well as folate and magnesium this is a great option. Keep in mind that your B6 and C vitamins are water soulable and cannot be stored in your body so you need to replenished daily and any excess would be simply flushed out. Vitamin B6 helps maintain healthy brain function, normal nerve function, forming red blood cells, and breaking down and digesting proteins.
How to Buy
I love to pick up spinach at the farmers markets and buy from a local source. With spinach the fresher the better as far as holding on to nutrients. Look for bright green leaves without any slimy leaves or dark spots. Spinach is also something you should buy organic. It’s very high up on the Dirty Dozen list from the EWG which means it’s exposure and absorption of pesticides is high. But I’d rather you eat conventionally grown produce is better than eating none at all.
How to Store
When you get home with your fresh spinach give it a nice cold bath, literally. Fill a clean sink or bowl with cold water and toss in your spinach. Give it a good spin around and then let it sit for a little bit so any grit can sink to the bottom of the bowl. Take out the spinach and repeat until no grit is at the bottom of your bowl. Once done wrap the leaves in a paper towel and put into a plastic bag to store in your refrigerator. Now it’s ready when you want to nibble, cook or make that morning green juice or smoothie.
If you want your leaves crisp let them stay in the refrigerator after washing for an hour or two. I love to add spinach to my juicer or smoothie but it’s great sauteed in scrambled eggs, stuffed inside a chicken breast and cut into ribbons or chiffanod and put on your pizza.
Last Week’s Favorite Links
Tess the Domestic Diva’s Homemade Fruit Cereal Bars
And Love it Too’s Strawberry Coconut Butter
gluten free easily’s Gloris Fruit Easily
Did you vote for your favorites? Each week check the recipes shared and click the Like button for your favs!
Linking up Guidelines
- Share your own recipe using the Secret Ingredient. This must be your recipe, not copied from someone else. If you were inspired by another recipe you MUST ALWAYS note that in your recipe.
- Link the URL of your Specific Individual Recipe Post, NOT to your home page.
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- This is a Gluten Free Resource so please make sure you share gluten free recipes.
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Next Week’s Secret Ingredient for Friday Foodie Fix is …… Spring Onions!
Now it’s your turn to share your gluten free recipes with spinach below.