Spinach
Spinach (Spinacia oleracea) is a flowering plant native to central and southwestern Asia. It was thought to have been first cultivated in Persia. As far back as 647 the Chinese referred to this plant as the "herb of Persia". Its journey led Spinach into North Africa, Arabia, then into Spain in 1390. Its first documented use in England was not until 1551. Today it is grown throughout the world.
Spinach is an excellent connexin-enhancer. Spinach can enhance connexin function by both alkalinizing you (PRAL -14) and through its high amount of the connexin-enhancing molecules: Beta-carotene, zeaxanthin and vitamin A. Spinach is also rich in minerals; manganese, magnesium, iron, calcium, potassium, copper, phosphorus, zinc, and selenium and in vitamins; vitamin K, folate, vitamin C, vitamins B2, B6, B1 and B3. For all those Popeye fans it looks like he was right on!
Spinach and Fennel Purée
Clean and Green! A great soup for a cold night. Noticeably balancing and alkalinizing. (Serves 4-6)
2 Tbsp olive oil 4 cups chopped fresh fennel bulbs, stalks and fronds removed (set aside for garnish) 1 large onion chopped 4 cups chicken stock 3 cups packed spinach leaves, fresh or 1 (32 oz) package frozen spinach) kosher salt, to taste freshly ground pepper
Heat the oil in a large pot over medium heat. Add the fennel and onion and sauté until just translucent, about 15 minutes. Add the fresh or frozen spinach and sauté for 5 minutes. Add the stock and cover. Simmer until the vegetables are tender, about 20 minutes.
Let the soup cool. Purée until smooth in small batches in a blender and transfer to a bowl. Alternatively, use a hand-held immersion blender.
Return the soup to the same pot and season with salt and pepper. Reheat the soup over low heat, stirring occasionally.
Ladle into bowls and garnish with the reserved fennel fronds before serving.