Stone Temple Spinach Salad Recipe
- 1 bunch of spinach
- 1/2 c. pecans, ground coarsely
- 2 t. Tamari or Bragg’s aminos
- 1/4 c. nutritional yeast flakes
- 4 T. cold-pressed olive oil (more if necessary)
- 1 drop rosemary essential oil
- 2 drops lemon essential oil
- Grated cucumber
- Grated carrot
- Broccoli or alfalfa sprouts
Chop spinach into a large serving bowl. Grate some carrot and cucumber, and add to the spinach.
In a smaller bowl, add ground pecans, Tamari, nutritional yeast flakes, and essential oils. Mix together. Toss with the spinach. Top with sprouts, and serve.
Makes 2 to 3 servings.
Spinach Nutrition Facts
- Spinach is high in vitamin C.
- Spinach is high in anti-inflammatory molecules called glycoclycerolipids. Glycoclycerolipids are indispensable for the process of photosynthesis carried out by plants. Research in laboratory animals has shown that glycoglycerolipids from spinach can help protect the lining of the digestive tract from damage, especially damage related to unwanted inflammation.
- Spinach contains some unique anti-cancer carotenoid called epoxyxanyhophylls. Two of these are currently being studied for their ability to protect and regenerate from cancer, neoxanthin and violaxanthin. Both are plentiful in spinach leaves.
- Spinach belongs to the chenopod family, which includes beets, chard, spinach and quinoa. This family continues to show an increasing number of health benefits not readily available from other food families. They benefit our nervous system health (including our specialized nervous system organs like the eye).