- 2 cups spinach
- 2 cups unsweetened coconut milk or your favorite nondairy milk
- 1 orange, peeled
- 1 cup cooked sweet potato, chilled
- 1 cup frozen pineapple
- 1/2 inch fresh ginger, peeled
- Juice of 1⁄2 lime
- 1 1/2 Tbsp flax or some other hippy seeds or protein powders
- Blend the spinach and coconut milk until smooth.
- Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.
Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com
- 2 (10 oz) packages frozed chopped spinach
- 4 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 Tbsp chopped onions
- 1/2 cup evaporated milk
- 1/2 tsp black pepper
- 3/4 tsp celery salt
- 3/4 tsp garlic salt
- 1 tsp Worcestershire sauce
- Cayenne pepper
- 6 oz pasteurized processed Mexican-style cheese, such as Velveeta Mexican Mild, cut into pieces
- Buttered bread crumbs
- Preheat oven to 350º. Coat a 9-inch square casserole dish with nonstick cooking spray.
- Cook the spinach according to the package directions. Drain and reserve 1/2 cup of the liquid from the pot.
- Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions ann cook until soft but not browned. Add the milk and reserved liquid from the spinach, stirring constantly to avoid any lumps. Cook, stirring until smooth and thick. Add the pepper, celery salt, garlic salt, Worcestershire, and the salt and cayenne to taste. Add the cheese and stir until it is completely melted.
- Pour into the prepared casserole and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.
From Cooking up a Storm (page 245), originally from River Road Recipes.
You can use the bag baby spinach, sold in 5-ounce packages in most supermarkets. If you prefer bunched baby spinach, make sure to wash and dry the leaves well.
- 5 ounces baby spinach (about 6 cups)
- 2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 small red onion , minced (about 1/2 cup)
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon granulated sugar
- 1 tablespoon balsamic vinegar
Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.
Serves 4 as a first course