Elegant Green Smoothie

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Celery, Spinach, Radishes, Jalapeño, Lemon, Parsley and Buttermilk,
 Blended into an Elegant Green Smoothie
For extra protection against viruses, a little raw ginger and purple onion may be added to this elegant vegetable smoothie.
©M-J de Mesterton

Elegant Green Smoothie

Posted by Picasa
Celery, Spinach, Radishes, Jalapeño, Lemon, Parsley and Buttermilk,
 Blended into an Elegant Green Smoothie
For extra protection against viruses, a little raw ginger and purple onion may be added to this elegant vegetable smoothie.
©M-J de Mesterton

Elegant Miso Soup

A quick and nutritious miso soup can be made in less than five minutes. I chop some ready-to-eat spinach, celery, parsley and any other vegetable that is available, put it in a bowl with a tablespoon of miso and a cup or more of water, and boil on the stove or heat it in the microwave for a couple of minutes. The vegetables will retain their flavour and texture, and the miso provides health-promoting and cancer-prevention qualities to the soup.
©M-J de Mesterton 2010

Elegant Miso Soup

A quick and nutritious miso soup can be made in less than five minutes. I chop some ready-to-eat spinach, celery, parsley and any other vegetable that is available, put it in a bowl with a tablespoon of miso and a cup or more of water, and boil on the stove or heat it in the microwave for a couple of minutes. The vegetables will retain their flavour and texture, and the miso provides health-promoting and cancer-prevention qualities to the soup.
©M-J de Mesterton 2010

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

>M-J’s Superfood Spinach Salad

>

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

>M-J’s Superfood Spinach Salad

>

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008

M-J’s Superfood Spinach Salad

Spinach, the Superfood

Recipe 
M-J’s Superfood Spinach Salad


Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef’s knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters–the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of “superfoods”. Be sure to click on the link up above to read about the wonders of spinach, in case you’re wondering why anyone would bother to eat the vegetable! My husband didn’t like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008