How to Sneak Spinach Into Your Day with an Easy Recipe!
Popeye’s Old Standby Spinach
I am sure that we have all heard by now that greens are good for us! Some people can’t get enough of them while others are doing everything they can to avoid them!
“Greens” come in a variety of tastes, flavours and textures. Kale has an unusual texture which honestly needs a little “massaging”, so it is easier to chew. Arugula can have a pungent, bitter taste or even a bright lemony spicy or peppery flavour. Then there is Popeye’s old standby of spinach which has crystals that give it a gritty, tannic feeling in your mouth and it can stick to or in some cases in between your teeth!
Spinach comes with an exceptional list of health benefits that help with a multitude of conditions! Spinach is a superlative source of vitamin K, vitamin A (carotenoids), manganese, folate, magnesium, iron, copper, vitamin B1, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a superb source of dietary fiber, phosphorus, zinc, protein and choline.
How do you turn this leafy green into a delectable cookie? It’s an easy recipe with few ingredients and yes … Spinach is the main showstopper in this naturally sweet treat! These cookies are delicious, and they’re also incredibly easy to make.
Spinach Oatmeal Cookies
Preheat oven to 350 degrees
2 cup organic spinach (clean thoroughly and dry)
1 cup gluten-free quick-cooking oats
2 medium organic bananas (make sure they are ripe!)
1 tsp. pure natural vanilla extract
1) Take the spinach and place it in a food processor or Vitamix, and pulverize thoroughly, then add in the bananas and continue to blend.
2) Place spinach mixture into a bowl and stir in oats and vanilla with a spatula. Mix until it forms a dough, and all of the oats are moist.
3) Separate the dough into two equal parts then take each portion and turn it into 5 individual pieces. Repeat with the second half.
4) Place parchment paper on a large cookie sheet, roll the balls into circles and flatten each one slightly. Put them on the parchment paper ensuring you leave about an inch between each cookie.
5) Bake for about 12-15 minutes, then let cool…and enjoy!
Try out this yummy recipe, be sure to let me know what you think by leaving a comment on social media!
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Cathie Glennon – BCRPA/SFL, Rehabilitation Specialist, Pharm. Tech. (Level 3)