Ingredient Highlight: Spinach

Ah, the second ingredient highlight.  I hope you've enjoyed eating all those dishes that you made with apples in the past few days...but it's now time to go out and buy the next great ingredient, spinach.  Spinach is low in calories (it's actually a negative calorie food), yet extremely rich with vitamins, minerals, and other nutrients.  Notably, spinach is a good source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, and selenium. Whew...no wonder spinach is called a superfood (and no wonder it was Popeye's food of choice).

Health Benefits: Spinach helps to combat or prevent

• Increased carbohydrate and fat metabolism
• May reduce hunger and food intake
• Acidosis
• Anemia
• Atherosclerosis
• Bleeding gums
• Breast, cervical, prostate, stomach, and skin cancers
• Migraines
• Colitis
• Poor digestion
• Stomach Ulcers
• Macular degeneration
• Night blindness
• Development of cataracts
• High blood pressure
• Osteoporosis

Peak Season: March to May


How to Pick: Go for bunches that are green and crisp with no spots or yellowing.  Thin stems are better as thicker stems are a sign of bitterness.  Make sure to clean spinach thoroughly before eating it, as spinach tends to collect sand, soil, and pesticides.

Cooked or Raw?
Spinach can be great on salads (as a main type of lettuce, or even part of a leafy green lettuce mix), or sautéed and put into many different dishes.  Personally, I like to add sauteed spinach to my pasta sauces to give them an extra health kick.  To me, spinach is one of the few foods that tastes great cooked or raw...but which is better for you?  In short, both, and here's why.

• Cooked - cooking releases beta-carotene and lutein, and it also neutralizes oxalic acid or oxalate, a compound that inhibits the absorption of both calcium and iron.  Therefore, don’t reuse the cooking water from spinach.  It’s recommended that you boil spinach quickly – just for a minute!
• Raw - vitamin C and folate are heat-sensitive, so have spinach on a salad to get the most of these nutrients

As per my earlier post, spinach does lose nutrients, even when refrigerated well.  Use spinach as soon as possible, because after eight days, most of the nutrients are gone.  And that's not eight days from when you bought it - it's eight days from when it was harvested.  Just remember to eat your vegetables...fast.

Recipe Two: Snazzy Chicken Salad

We have made this chicken salad every year for one of the big events (usually about 100 people attending) for one of my groups at school.  Even with an entire kitchen completely covered in a myriad of foods, this chicken salad is the first bowl to run dry.  Normally, I wouldn't think of chicken salad as a health food (mostly due to all the mayonnaise), but there are ways to spice it up and make it better for you and your gut.

Chicken Salad
Makes 6 servings

Ingredients:

• 3 cups pulled chicken
• 1 cup finely chopped celery
• 1/2 cup halved green grapes
• 1/2 cup halved red grapes
• 3/4 cup sliced almonds
• 1 cup mayonnaise (prefer light)

Instructions:

1. Combine all ingredients except the mayonnaise in a large mixing bowl.  Refrigerate until you are ready to serve.
2. Mix mayonnaise into the chicken salad, then eat up!

Nutrition Information:

• 238 calories
• 8g carbohydrates
• 2g dietary fiber
• 3g sugars
• 13g fat
• 25g protein

To lower the fat content of the chicken salad, try substituting Greek yogurt or whipped cream for a portion of the mayonnaise.  The celery, grapes, and almonds add vital vitamins to the chicken salad, including vitamin C, vitamin B6, potassium, vitamin E, and omega-3 fatty acids.  You can even play with the chicken to fruits and vegetables ratio to make this chicken salad even healthier, or just throw in some shredded carrots or alfalfa sprouts to enhance the nutritional benefits.  Try serving the chicken salad over a bed of spinach or leafy greens instead of on bread or a bagel.

Frozen IS Fresher

The freezer section of the grocery store can be a scary place for nutrition freaks (I know I'm intimidated by aisles and aisles of freezers towering over me).  However, you need not skip the freezer aisles while shopping to ensure a healthier lifestyle.  Quite the opposite actually.

Fresher ≠ Healthier

Frozen foods are not only cheaper, but sometimes healthier than fresh foods - especially when it comes to fruits and vegetables.  According to a 1998 study by the FDA, frozen fruits and vegetables have the same health benefits as fresh fruits and vegetables.  However, this doesn't give you the full picture.  Certain vegetables like spinach and green beans lose 75% of their vitamin C after being stored in the refrigerator for a week.  Ready-to-drink orange juice has less than half the vitamin C of frozen OJ and loses all of its vitamin C within a month of opening the container.  

Additionally, food producers pick produce for the produce aisle before it is ripe and let it ripen on the very long (perhaps over 1,000 mile) journey to your local supermarket.  On the other hand, produce meant to be frozen is picked at its peak ripeness - this means it has soaked up all the possible nutrients from the soil and sun.

Frozen Produce is Better for the Environment

Unlike "fresh" fruits and vegetables that have to be grown in hot houses and tropical climates and shipped to your local grocery store out of season, frozen produce can be picked at peak ripeness (and in the correct growing season) and then stored.  Since the freezing process allows fruits and vegetables to be stored almost indefinitely without losing their nutrients, frozen is the way to go.

Frozen Produce Tips

• Always keep a full freezer - cooling air requires more energy than cooling food, so save money on electricity by buying more frozen items
• Steam or microwave your frozen vegetables - they can lose up to 50% of their nutrients when boiled
• Buy frozen blueberries whenever you can find them, as they are far more nutritious than the fresh variety
• If you buy frozen dinners, spice them up with a frozen vegetable medley