Winter is here and it is common to feel tired and slightly depressed during the cold and dark time of the year. Also – it is the flu season and colds come and go around us. We’re told to boost up on C-vitamin but sometimes you just don’t feel like eating another orange or clementine.
Here is an easy lunch recipe that combines spinach and papaya – both extremely healthy foods.
Spinach is one of those leafy greens that we should be eating on a daily basis. It is high in vitamin K, which is good for bone health and important for healthy teeth. Spinach is very nutrient dense – and is also considered an anti-cancer food, as it an anti-inflammatory.
Papaya is not just a creamy, juicy, delicious heaven of fruit – it is also very high in vitamin C. Even higher than orange! And with less calories and less carbohydrates than an orange (we’re comparing per gram) it is a great and filling alternative. I am obsessed with papayas and prefer the huge ones before the smaller since the big ones generally have a more intense taste.
- Chop 6-7 big dark green spinach leaves and place in a bowl. You can also use baby spinach – about one package – no need to chop them then.
- Peel a chunk of papaya (about one third of a large one), scoop out the seeds and cut the papaya into pieces. Cover the spinach with papaya.
- Sprinkle with sesame seeds (black and white in picture).
- Make a dressing of 2 tbsp. olive oil, 2 tbsp. peanut butter (the pure kind with NOTHING added – I use the brand “Rapunzel” from Naturata) 1 tbsp. balsamic vinegar and about ¼ teaspoon salt.
- Drizzle the dressing over the salad and serve right away.
Enjoy – and stay healthy!
Text and photo by Lisa Fuchs, December 2014
Lisa Fuchs is the author of “Delicious grain free baking” available on amazon. She also writes about healthy and creative baking, under the name Liesel on her blog: lieselathome.com You will never find sugar or gluten in any of her recipes and most of them are also lactose free.