Spinach is one of my go to vegetables to buy each week. If I’m planning on putting it in my smoothies and salads I usually opt for baby spinach but in curries and soups or anything cooked I love English Spinach. It’s an easy green to eat a whole load of as it wilts down to nothing , picks up the flavours of dressing and what ever ingredient it is cooked with really easily and has a lovely mild fresh flavour to it.
GREEN GODDESS NOODLE BOWL WITH GINGER MISO DRESSING
This green goddess noodle bowl makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch as it does for dinner is what I’m all about.
CHICKEN, GINGER, CHILLI AND ALL THE GREEN THINGS RICE NOODLES
These noodles are full of flavour and nutrient packed ingredients! You can use any green vegetables you want, go with what’s in season. They’re also quick and easy to make as you can be as fancy or as basic as you like with your ingredient prep and using lean chicken mince means you don’t need to cut any chicken – another time saver.
SPINACH, LEEK AND LEMON BUCKWHEAT ‘RISOTTO’ WITH THYME MUSHROOMS
Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.