Spinach: Regular consumption of this green leafy vegetable is known to help prevent osteoporosis, iron-deficiency as well as help to protect the body from cardiovascular diseases and cancers of the colon and prostate. It's packed full of iron (one of the richest among green leafy vegetables), as well as being rich in vitamin A, C, E and K, calcium, magnesium and potassium.
In the weeks since 2015 began, I've been delving further into and experimenting with foods that detoxify, help alkalise my body, strengthen my immune system and provide me with much needed energy, and the humble spinach leaf, I've discovered, is just one of those ways. It's also cheap, natural and readily available (unless of course you live close to those wonderful Nonna's baking their spinach and cheese pies, who buy up all of the spinach, which happened to me on the weekend. Doh!).
So my present to your body today......a simple slow cooked dish packed full of this miracle of a vegetable.....
Slow Cooked Chicken and Spinach
(recipe adapted from Eat Your Way to Good Health by Lee Holmes)
large bunch of English spinach, de-stalked and washed
1 onion, diced
3 garlic cloves, crushed
knob of fresh ginger, peeled and grated (2-3 cm)
250ml (1 cup) coconut milk
2-3 tbsp red curry paste (ensure no additives or sugars)
zest and juice of a lemon
400g organic chicken thighs, cubed
bunch of coriander stems, finely chopped
sea salt + pepper
bunch of coriander leaves, chopped roughly to serve
brown rice, to serve
Preheat oven to 160 degrees.
Heat the coconut oil in a large oven-safe pot and saute the onion, garlic and ginger over low-medium hat until softened, about 5-6 minutes. Stir in the coconut milk, curry paste, lemon juice and zest. Remove from stove top.
Add the spinach, chicken and coriander stems and a little seasoning and stir to combine. Pop the lid on and place in the oven for approximately 2 hours, stirring occassionally, until the liquid released from the spinach leaves has reduced. Test for seasoning, or perhaps an additional squeeze of lemon.
Serve with brown rice, topped with fresh coriander leaves.
Serves 4 large/6 smaller serves