The Saturday Evening Post » spinach

Grilled Salmon and Spinach Salad

The American Institute for Cancer Research — Thu, 16 May 2013 12:00:51 +0000

Few things are better and more nutritious than salmon combined with fresh baby spinach. You get the taste of the sea and a treat from the spring garden. The salad dressing in this dish adds layers of flavor: Orange juice adds sweetness and acidity; honey balances vinegar; and sesame and ginger impart a subtle Asian accent, while garlic and shredded carrots create a refreshing and tantalizing texture.

You can make it a meal by adding wild rice topped with lentils. Simply place warm rice on a plate and top with several heaping tablespoons of lentils heated with a bit of water or vegetable broth. Of course, you can always serve up some sides of any vegetable leftovers you have handy.

Grilled Salmon and Spinach Salad

(Makes 4 servings)

Ingredients

1 pound salmon, cut in four fillets

Marinade ingredients

¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 teaspoon mustard powder or 1 teaspoon prepared mustard

Dressing ingredients

3 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
½ teaspoon roasted sesame oil (or regular sesame oil)
2 cloves garlic
1 teaspoon minced fresh ginger
Salt and freshly ground black pepper to taste

Salad ingredients

5 ounces baby spinach, rinsed clean
8 cherry tomatoes, halved
1 red bell pepper, sliced thin

Directions

Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Nutrition Facts

Per serving

Calories: 270
Total fat: 13 g
Saturated fat: 2.5 g
Carbohydrate: 20 g
Protein: 21 g
Fiber: 3 g
Sodium: 400 mg

Grilled Salmon and Spinach Salad The Saturday Evening Post

Summer Recipes from The Green Smoothie Bible

Jesika St Clair — Thu, 12 Jul 2012 15:00:20 +0000

“Eat your greens!” and “Chew your food!” Two sentences often spoken by parents at the dinner table. In The Green Smoothie Bible, author Kristine Miles creates a hybrid from the two digestive phrases: Drink your greens!

Wait—what?

Drink spinach?

Well, yes—sort of. Miles does suggest starting a smoothie with spinach (it’s high in protein and mildly flavored—compared to other greens like watercress or kale). But don’t worry, she’s not proposing you toss back a glass of blended bok choy or mint leaves.

“A green smoothie is a fruit smoothie with raw leafy greens blended through it,” writes Miles.

Now you might be thinking, Why would anyone want to ruin a perfectly good smoothie with alfalfa sprouts?

Miles puts forth a pretty good argument: “Greens are rich in fiber, vitamins, minerals, antioxidants, pigments like chlorophyll and cartenoids, and even essential fatty acids such as omega-3s.”

Along with celebrating the virtue of these verdant plants, she includes tips on how to grow your own herbs, sprouts, and microgreens; describes the ideal blender; and provides a surprisingly objective view of the raw food diet. The second half of the book is filled with 300 recipes beginning with seasonal recipes and moving to blends for bone, heart, and digestive health, among others. She even offers smoothies that advertise mood and hormone regulation.

Of the 300 available recipes in The Green Smoothie Bible, we will be featuring nine of Kristine Miles’ seasonal recipes (three in summer and two in fall, winter, and spring). Try one or all, and share your green smoothie adventures in the comments below.

If you’re new to green smoothies, Miles recommends that only 10 percent of your smoothie be greens and gradually increase them to 40 percent as you grow accustomed to the flavor.

Recipe 1

3½ cups watermelon
1 inch fresh ginger
2 tablespoons chia seeds (optional, for a thicker smoothie)
Greens*

Recipe 2

1 cup blueberries
1 large banana
1½ cups of nut milk or water
Greens*

Recipe 3

1 cup pitted cherries
1 banana
1 to 2 tablespoons raw cacao
1½ cups water or nut milk
Greens*

Kristine Miles is a health professional with more than 15 years experience. She is passionate about lifelong learning, plant-based nutrition, and living a healthy lifestyle. Kristine works full time as a physiotherapist in a private practice, is a part-time cooking demonstrator, and is a blogger at kristinemiles.com and greensmoothiecommunity.com. She is happily married and lives on Phillip Island, Victoria, Australia.

Summer Recipes from The Green Smoothie Bible The Saturday Evening Post

Sunflower Soup

Post Editors — Sat, 29 Aug 2009 14:00:07 +0000

Brighten up a cloudy day with a savory bowl of this simple soup. Try it paired with a fresh slice of our soy sunflower bread for an easy homemade meal sure to make Mother Nature proud.

Sunflower Soup

(Makes 8 servings)

1/3 cup oil (safflower, peanut, or corn)
1 onion
2 cups sunflower seeds
1 tablespoon salt
3 quarts vegetable stock
2 teaspoons savory
4-5 cups fresh spinach

Heat oil in 4-quart pan. Chop onion and saute in oil just until tender. Do not brown.

Add sunflower seeds and salt. Stir briefly and add vegetable stock. Cover and simmer 40 minutes.

Wash spinach carefully. Drain well and shred quite fine. Add spinach and savory to soup. Cover and simmer 8 minutes.

Pour soup in blender or food processor. Taste for seasoning.

Serve in preheated soup bowls, garnished with a few shreds of spinach or onion.

This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.

Sunflower Soup The Saturday Evening Post