by Betsy Naselli
Ah, the first days of spring! Honestly, is anything more exciting? The first fresh spinach and arugula from your own garden, perhaps. Or, fresh from the farmer’s market.
Rhubarb! Spring onions and asparagus! Just when we have really had enough of the root vegetables that have sustained and kept us comforted all winter long, these spring greens make an appearance, and it is such a relief to eat something light again.
It is super simple to incorporate these greens into your diet. Arugula added to a salad gives it a nice peppery edge. And, topping it with a yummy pineapple dressing really makes it sing!
Spinach loves to jump into the blender in the morning to add its dense nutrition to your morning smoothie. Or, later in the day, for a quick and easy spinach soup for lunch. Or, not getting discouraged, doesn’t mind hanging out ’til dinnertime to wow you in a saute with some garlic.
Rhubarb. It is amazing to me when I think about all the people I have introduced to rhubarb pie. My brother-in-law, many years ago, said, “No, I am not eating any rhubarb—yuck,” when I offered him a piece. But, my husband—who had also never had rhubarb pie until he ate mine—said, “Joe, you have got to try it—you won’t believe how good it is!” And, my brother-in-law still talks about that first rhubarb pie. So, if you’ve never tried rhubarb, please try the recipe I’m sharing here. It is easier than pie!
Arugula Salad with Pineapple Dressing
1 bunch fresh arugula
Pineapple dressing:
1C fresh pineapple (if you can’t find fresh, canned in juice is a good second choice)
1/4 C white wine vinegar
1/2 C extra virgin olive oil
1/2 t sea salt
agave nectar (opt.)
Place pineapple chunks in a blender. Blend until smooth. Add vinegar and blend. Slowly add in olive oil and blend until emulsified. Add salt. If it isn’t sweet enough for you, add a bit of agave to taste.
Breakfast Smoothie
1 C crushed ice
1 banana
1 C fresh or frozen strawberries or blueberries
1 C non-dairy milk or coconut water
1 or 2 handfuls of cleaned baby spinach
Place all ingredients in a blender and blend until smooth. Drink to your health!
Spinach Soup
1 avocado
2 large handfuls cleaned baby spinach
1 clove garlic (or several, if you are like me!)
1 C water (warm or cold, depending on your mood)
1/2 t coarse sea salt
1 T extra virgin olive oil
1/2 C diced tomatoes (opt.)
Place peeled and pitted avocado in blender with spinach, garlic and water. Blend until smooth. Pour into bowl and garnish with salt, olive oil and tomatoes. (I like to use basil or lemon sea salt, a drizzle of truffle oil and diced Roma or Heirloom tomatoes).
Sauteed Spinach
1 large bunch fresh spinach, thoroughly cleaned and spun dry, or one bag baby spinach
garlic (as much as you like, I usually cook at least 6 cloves), sliced thin
1 or 2 T extra virgin olive oil
Place a large saute pan or wok over medium heat. When warmed, add spinach to wilt (only a minute or so), then add olive oil. When oil is hot, add garlic and saute, stirring frequently, until garlic is softened and golden. Serve with sea salt if desired
Rhubarb Crisp
4 C fresh or frozen rhubarb, chopped into approx. 1/2-inch pieces
1 C sucanat or sugar
1 t ground cinnamon
2 T chopped crystallized ginger (opt.)
Topping:
1 C whole oats (instant is ok)
1 C whole wheat pastry flour
1/2 C chopped *toasted almonds
1/2 C canola oil
1/4 C maple syrup
Preheat oven to 375. Lightly oil a large baking dish. In a large bowl, blend rhubarb with sugar, ginger and cinnamon. Pour into prepared baking dish.
To make topping: In a bowl, blend oats, flour and almonds. Add in oil and syrup. Distribute topping over rhubarb in dish as evenly as possible. Bake for 30 (thirty) to 45 (forty five) minutes, until topping is lightly browned and filling is bubbly.
*To toast almonds, place them in a hot non-stick or cast iron pan on stove top and toast, stirring frequently so as not to burn, or place in oven to toast at 350 degrees for about 10 minutes, checking and stirring often
Betsy Naselli owns The Holistic Lifestyle Company in the Syracuse area.
The Atlantic Chapter encourages you to move toward a plant-based diet to protect the environment, human health and wildlife, and to make better use of natural resources.
To learn more and receive more recipes, contact the Biodiversity/ Vegetarian Outreach Committee atLDESTEFANO3@twcny.rr.com, (315) 488-2140 ,
5031 Onondaga Rd., Syracuse, NY 13215-1403
or go to http://www.newyork.sierraclub.org/conservation/biodiversity/index.htm