A leafy green native of Asia, spinach was brought to Europe by the Moors when they conquered Spain in the eighth century.

With its bright green color, spinach is an excellent source of beta-carotene, plus vitamin C and folate. It’s also one of the foods highest in the sight-saving nutrient duo –lutein and zeaxanthin.

HEALING TIP: Because spinach is on the Environmental Working Group’s list of the most chemically contaminated foods – the Dirty Dozen – be sure to always pick organic.

Antioxidant Score (ORAC)=1,515

Selecting and Storing Spinach

Fresh spinach is available year-round. Choose leaves that are crisp and dark green with a nice fresh fragrance. Avoid those that are limp, damaged or which have yellow spots. Refrigerate in a plastic bag for up to 3 days. Spinach, which is usually very gritty, must be thoroughly rinsed.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber