 Seasonal Food
Spinach This bright green vegetable is a rich source of nutrients, and one that Dr. Weil recommends you have on hand in your kitchen. Spinach contains lutein and zeaxanthin, antioxidant carotenoids that may help prevent cataracts and macular degeneration. Is it also a tasty source of calcium and folate; and provides a generous amount of vitamins K and A, and manganese. There are three common varieties including the "flat leaf" variety; the savoy, which has curled leaves; and baby spinach, which is similar to flat leaf but smaller and generally sweeter. Spinach is a versatile vegetable that can be served raw as a salad, lightly steamed as a side dish, pureed as soup, or added to pastas, casseroles and more. When cooked, its slightly bitter taste lends itself well to a variety of seasonings, and when raw, the slightly sweeter taste is a perfect complement to dressings and fruit. Always seek out organically grown spinach, as pesticides are commonly used on conventionally grown varieties. |  |  | | Getting Vitamin K via Your Diet Vitamin K helps to regulate normal blood clotting and is necessary for strong, healthy bones. Luckily most adults and children who eat a balanced diet receive adequate amounts and do not need supplementation. Good food sources of vitamin K include leafy greens such as Swiss chard, kale, spinach and parsley; broccoli and cauliflower, Brussels sprouts, soybean oil and wheat bran. | |
Tip: Always wash spinach well, even if the package says "pre-washed." The stems and leaves of spinach tend to pick up sand and dirt. A good rule of thumb to follow is three thorough rinses.
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