By Shalini Kolluri
When Popeye ate his spinach I knew he became strong enough to beat up Bluto, but little did I know that he was also reducing his chances of having asthma, constipation and heart disease.
Spinach is extremely versatile. It has made its mark in almost all the cuisines of the world today. It not only adds a lovely color to your dish, it makes it super healthy too.
Being a self-taught student of Ayurveda, I understand that spinach is more than just a source of fiber, minerals and Vitamin K. In ancient India it was known to be a cooling medicine that helps your skin glow and keeps those nasty headaches at bay.
Eating raw spinach in salads is really popular now, but that may not be the best way to consume it since it has a high content of oxalic acid that promotes gout and arthritis. Boiling spinach is the best way to decrease the content of oxalic acid.
Here’s one simple recipe that uses my favorite leafy vegetable.
2 tablespoons olive oil
¾ package extra firm tofu
Coarse salt as needed
1 red onion, diced
2 cloves garlic, minced
½ teaspoon Cumin seeds
½ teaspoon ground pepper
½ teaspoon Coriander seeds crushed
¼ teaspoon mustard seeds
1 pound baby spinach
2 tablespoons low-fat yogurt
2 cups brown rice
In a large skillet, heat 1 tablespoon oil over medium flame. Add tofu and cook, until golden brown for about ten minutes. Add pepper and salt. Stir it and transfer it to a plate.
Heat the other tablespoon of oil in a pan. Add garlic, cumin seeds, mustard seeds and crushed coriander seeds and cook, stirring, until the spices are toasted.
Add the spinach and cook, until just wilted for 5 to 7 minutes.
Remove from stove and wait for it to cool down.
Stir in the yogurt and add salt as needed. Serve with brown rice.