Christiana Moore.

SPINACH PATTIES.
 SWEET SPINACH SALAD

 2 quarts fresh spinach

 ¼ c. grated carrots, steamed till tender
 ¼ c. lemon juice
 ½ t. basil
 2 T. sesame seeds
 ⅛ t. thyme
  ⅛ t. onion salt
 2 cloves garlic, minced
 ½ c. slivered almonds any nuts to have

Spinach

Spinach, this is red one, it has different types.

Toast almonds at 300º for 10 minutes or until lightly toasted. Watch
almonds closely to prevent burning.
Carefully wash and tear spinach into bite-sized pieces. You can also cut
it up,

Steam carrots and then add.

Combine remaining ingredients and shake in a jar to make a dressing.

Toss spinach, carrots, and almonds with dressing just before serving.

SPINACH DIP

 2 bunches fresh spinach, finely chopped

 2 c. sour cream
 1 c. mayo
 4 cloves minced garlic
 1 small can of sliced water chestnuts (optional)
 1 T. dried parsley
 1 t. each onion powder, paprika, celery salt

(Sour cream) we will learn how to make this one and next time

In your food processor or blender, whiz all ingredients

Except the spinach, water chestnuts and bread together. Or biscuit or

anything you wanted to dip it in.
Place this mixture in a bowl and stir in the chopped spinach and water
chestnuts.
But if you don't have this time use what you have

If you whiz the spinach with everything else you’ll have a very green
looking dip…it will still taste good, though!

Let the dip sit overnight, and then serve with pita bread.

This is so incredibly rich and delicious. You really should let it sit
overnight no matter how tempted you might be to eat it immediately, as
it is best when the flavors are allowed to mingle thoroughly.

SPINACH FETTUCCINE

 With Pesto
 14 oz. spinach fettuccine pasta
 2 bags spinach
  1 c. coarsely chopped fresh basil, packed
 2 cloves garlic, crushed or minced
 12 oz. tofu, drained in a fine-mesh strainer
 ¼ t. salt

Spinach fettuccine pasta

Bring a large pot of water to a boil. Add the pasta, stir, and cook until
barely tender, about 8 minutes.

Stir in the spinach and cook until wilted, about 1 minute. Drain and
transfer to a serving bowl.

Briefly combine the basil and garlic in a food processor.

Add the tofu, salt, and ¼ c. water.

Process until very smooth, stopping several times to scrape down the
sides of the processor bowl.
Set aside.
Pour the tofu pesto over the pasta and toss well to coat. Serve
immediately.
That's the type I like to use to me is more natural than the other one

But when you gonna learn to make it

SPINACH AND RICE

Ingredients. 1 tablespoon extra-virgin olive oil. 1 small onion, finely

chopped. 2 cloves garlic, minced.

1 1/4 cups Brown Rice.

1 tablespoon fresh thyme, chopped. 1/2 teaspoon Himalayan salt or sea
salt. 2 cups low- vegetable broth.

Or you can just use water. But it is nice with the vegetable broth.

You can also add the homemade seasoning that we make last week

You can chip up as much spinach that you like in it I love a lot of
spinach
Heat the oil in a large pan, add the onion and gently cook until softened
but not colored.

Add the spinach and half the dill. ...Stir in the Cook rice.

Are the rest of the ingredients and at sometimes I hard boil the rice
drained the water and then add rest of ingredients, or I cook the spinach
together with the rice, so you can do it two different ways
 POTATO SPINACH BALLS

 Med. potatoes
 2 cups fresh spinach
 4 cloves garlic (minced)
 2 T. vegetable broth
 Salt to taste
 2 T. fresh basil
 1 T. dried parsley
 1 T. Italian seasoning
 ½ t. ground cumin
 ½ cup bread crumbs

Wash and quarter 4 medium potatoes and add to a large pot. Add enough
cold water to cover and bring to a boil.
Add a pinch of salt and let boil for 5 minutes. Remove from heat.

Add a pinch of salt and let boil for 5 minutes. Remove from heat.

Wash and chop 2 large handfuls of fresh spinach. As I said before I love
a lot of spinach so you can put any amount you want.

Add to a separate pot along with garlic and veggie broth.

Sauté until wilted - about 5 minutes on medium heat - stirring often
Drain potatoes and roughly mash them in the pot. Add spinach and
remaining seasonings and mash/mix well.

Once mixture is cool to touch, form 15-20 balls and roll in bread
crumbs.

Place on parchment lined cookie sheet and bake at 450° for 20-25
minutes.

You can also fry it if you want. It taste nice also.

You can make it any shape you want to. You can put extra vegetables in
it also.
My own breadcrumbs using whole wheat bread.
You can use a blender or a food processor

Add the garlic, onions, celery, and carrots. Cook until softened, about 5
minutes, stirring often. Add the water, frozen vegetable scraps, bay
leaves, parsley, and thyme. Whatever vegetable you have, you can use it.
Reduce the heat to low and simmer, partially covered, for about 45
minutes.
 TORTILAS SPINACH

 1 c. spinach juice, water, or vegetable broth

 2 c. flour
 2 T. olive oil
 1 t. salt

1. Mix the liquid, olive oil and salt, add flour until well mixed and forms
into a ball.

Add flour if too sticky.

Cut off a piece of dough and flatten between sheets of plastic wrap.

I do not have a demonstration to show you the green spinach so this is

the only demonstration I have for now.
As you can see that one is not so Green

Stuff with cheese and fold over. Toast on both sides until lightly
browned and cheese is melted. I will have to teach you how to make the
cheese and at a time.
Open and add broccoli, cauliflower, carrots, or whatever vegetables you
like.

If using water, add fruit such as a Berry & Peach Fruit Topping or a
Raspberry Tofu Topping. Cut into wedges and serve.

Note: Try adding small pieces of spinach to the vegetable tortillas or

sun-dried tomatoes for the fruit tortillas. This adds taste and eye
appeal.