A little short on Magnesium? You may feel generally fatigued, and think it's from all the partying you've been doing this festival season. You may feel bloated and blame the beer. But hey, let's not get caught up in the blame game, because we both know that there is one whole month of Summer left and the show must go on!
I'm going out on a limb here and suggesting that a little bit of nutritiously fortified feed will go a long way into putting that spring back into your step so that you don't miss another spontaneous moment of fun while the sun's a-shinin'. Spinach is full of good stuff, such as magnesium, Vitamins A,C, E, K.... This little recipe should get you started. For other recipes packed full of spinach goodness, check out these other recipes.
Crepes are fun because they sound fancy, but they're really as basic as it gets. These are green because the spinach goes right into them. Pretty.
1 bunch of spinach (about 300 grams)
1.5 cups of milk
3 tablespoons olive oil + more for the frying
1 tbs marjoram
1 cup flour
Cook the spinach until wilted in a pan on medium heat with a pinch of salt. Mix in with the wet ingredients in a food processor and blend until a nice green color is throughout. Slowly add the flour.
1 cup ricotta
1/2 cup grated parmesan
1 tbs marjoram
some chopped spring onion, greens only
salt and pepper to taste
2 tbs olive oil
1 small spring onion, whites only, chopped
1/4 cup white wine vinegar
1/4 cup of cream or sour cream
In a saucepan, heat the olive oil and sautee the onions until transparent. Add the mushrooms and wilt (if fresh. I used canned so there wasn't much need for the cooking). Whisk in the wine wine vinegar and cream and remove from heat almost immediately.
Eat these crepes with either filling or both. Surprisingly filling and it'll keep you going for a long time. Now get outside and get some sunshine.