Spin-Niche...

Posted on May 29, 2008 by Joel Fuhrman
Lemon Zest Spinach
1 1/4 pounds fresh organic spinach or 4 bags organic baby spinach
6 cloves garlic, minced
5 tablespoons pine nuts
3 teaspoons lemon juice
1 teaspoon olive oil
1/2 teaspoon lemon zest
Steam spinach and garlic until spinach is just. Serves 4.

Spinach and Brussels Sprouts Delight
16-ounces Brussels sprouts
14-ounces organic baby spinach
1/4 cup water
4 cloves garlic, minced
1 small onion, chopped
1 14.5-ounce can chopped tomatoes (no salt)
1 tablespoon Dr. Fuhrman’s VegiZest
Steam Brussels sprouts and spinach together for 8 minutes or until Brussels sprouts are almost tender. Meanwhile, water sauté garlic and onion in a large pot until onions are tender, about 5 minutes. Add Brussels sprouts and spinach, along with chopped tomatoes and VegiZest. Simmer for an additional 10 minutes. Serves 4.

Athlete's Green Fuel
1 banana
8 ounces romaine lettuce
4 ounces organic baby spinach
1 ounce raw sunflower seeds
1 ounce pine nuts
1 ounce raw cashews
3 teaspoons Dr. Fuhrman's Black Fig Vinegar
Blend all ingredients together. Serves 1.
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