I always strive to create lunches for my child that are not only delicious but also visually appealing, aromatic, and exciting. I delight in the joy he experiences when trying new and unique dishes. That’s why I decided to get creative with spinach sandwiches. Firstly, removing the bread and opting for a bread-less sandwich already adds a delightful twist. Secondly, the vibrant green color adds a refreshing touch. Thirdly, carefully shaping the sandwich enhances its overall appeal. Lastly, the minimal aroma of the sandwich makes it a perfect choice for my child’s sensitive preferences.
For the first time, spinach began to be consumed in Western Asia, then spreading throughout the continent and beyond. The advantage of spinach is not only its composition of substances rich in vitamins and microelements, but also the speed of ripening – it can be consumed as food within a month after germination. The most delicious and nutritious are the young leaves of the upper rosette.
Spinach is a true superfood. It combines tons of nutrients in a unique low-calorie form. Dark leafy vegetables are important for the normal health of external tissues and bones. They also usually contain high amounts of protein, iron, vitamins and minerals.
Microelements and vitamins in spinach determine its many unique beneficial properties. It is one of the best sources of vitamin K and C. It is one of the top ten plants for fat-soluble vitamin A. Spinach leaves are rich in vitamin B9, a type of folate. And the high content of carotene determines the benefits of leafy vegetables for vision, skin and hair.
Spinach is consumed fresh and cooked. It is boiled, stewed, fried, baked, canned, pickled, dried and frozen. The neutral taste allows you to use spinach in combination with a wide variety of foods – vegetables, meat, poultry and fish. Fresh leaves are added to salads and sprinkled over prepared dishes, while mature leaves are used to prepare a variety of dishes – from soups to side dishes. Stewed, boiled and fried, it is used as a side dish. Steamed spinach is pureed and added to sauces, used as food coloring, and also in the filling for savory baked goods. For the winter, spinach is frozen, dried, rolled into puree in sterilized jars, pickled or canned.
– 2 packs of frozen spinach, 450 g each
– 1 tsp oil
– 4 eggs
– 400 g cream cheese
– ½ tsp granulated garlic
– salt and pepper to taste
2013-2023 Copyright © Olga Ocwieja www.inthefamilypot.com All rights reserved