Happy National Spinach day!!

Spinach in the spotlight 

Did You Know?

*March 26th is National Spinach Day!

*it's sweet flavor builds blood and stops bleeding. 

*acts as a diuretic and laxative 

*quenches thirst.

* its cooling nature cleanses the blood of toxins that cause skin disease and discharges marked by redness and inflammation. 

*rich in iron and chlorophyl that builds blood. 

*abundant vitamin a for night vision. 

*the use-fullness of the exceptional store of calcium in spinach tends to be neutralized by its oxalic acid content. caution people who tend to get kidney stones should eat spinach sparingly.

*medicinal benefits-supports function of the small intestine, stomach, liver. 

*tonic food for blood and yin. 

* low calorie and excellent source of vitamin k, carotenes, vitamin c, and folic acid.
*spinach reduces kapha.

*Ayurvedic remedy for chronic cough. 

*its purine content puts it on a consume moderately if at all list for those with gout.
*moderation also recommended for those with urinary incontinence or loose stools. 

Baby spinach with garlic and lemon
**recipe compliments of Earth Bound Cook by Myra Goodman

Ingredients:

3 tablespoons olive oil

4 large garlic cloves lightly smashed

pinch of dried red pepper flakes or to taste

1 1/2 pounds baby spinach well rinsed and patted dry 

sea salt

1 lemon halved.

Directions:
 Warm olive oil in large skillet over medium high heat add garlic and red pepper flakes cook until garlic is lightly golden and softened about 5 to 7 minutes. Remove garlic from pan. Chop it fine and set aside.

Raise the heat to high and add large batch of spinach. Once it begins to wilt add more and continue until all added. 7 to 10min. drain liquid stir in chopped garlic season w salt squeeze lemon and serve. serves 4.

references: 

Healing with Whole Foods by Paul Prichford