Spinach is the queen of green

Spinach, oh the wonderful joys of spinach! So nutritious, practical and useful in many ways. Have it as a salad base or on a sandwich because it has so much more nutrition than just lettuce. Use it in dips, sauces, soups, stir fry, pizza. And what about juicing spinach? Oh, you read it right — juicing spinach will give you the ultimate green smoothie. I have recently switched to a press juicer, rather than my well-used centrifugal. There is much more nutrition with less ionization of the molecules and fewer air bubbles, which in turn means less gassiness and more friends. An overall good decision, thanks to my daughter, Cecelia, who did the research and made the purchase. Of course, it will go with her when she leaves the nest, and I shall have to buy my own. We have found that when Cecelia is in the mood, she makes the most wonderful juices. I will come home to multiple jars of green, purple, orange and yellow goodness. The combinations she comes up with are so very tasty and she learns what veggies and fruits work synergistically with each other. Below is one of my favorites. Choosing to use all organic ingredients when juicing is imperative. After all, we are trying to stay healthy and stave off diseases. Green goddess smoothie4 bunches (as much as your hand can hold) of spinach1/4 pineapple, peel and all2 apples1/2 cucumber4 cabbage, broccoli, collards, kale or brussels sprouts leaves. Process the fruits and vegetables according to your juicer’s instructions. In a blender, place:2 cups of ice2 cups of almond, soy  or coconut milk2 cups of the processed green juice1/2 cup of strongly brewed green tea2 tbsp. spirulina, or alternative green powdered nutrition, if desired1/2 tsp. stevia or alternative healthy sweetenerblend on low speed at first and bump it up for a minute at the end. Sip slowly, so as to not engage a brain freeze. Vegan spinach and beansPrepare your favorite legume or open a couple of 14-ounce cans of organic beans, any kind will do. I prefer cannellini for this recipe.32 oz. vegetable stock, split3 cloves of garlic1 large bunch of spinach, chopped or 1 16 oz. package of baby spinach. Salt and pepper to tasteMash half of the beans in a saucepan. Add half of the stock. Stir until combined and creamy. Cook on a high heat for five or so minutes, stir often as it thickens. Add the rest of the stock with the garlic and spinach and cook for 10 minutes. Stir in the last of the beans. A drizzle of olive oil and freshly cracked pepper, just before serving makes this a great appetizer or a light meal. Serve with crusty bread to soak up the goodness. Easiest spinach ever1 package of baby spinach1 lemonSoftened butter or butter substituteKosher salt Place spinach in a microwave safe bowl, (I prefer a clear Pyrex bowl so I can see just the right moment to take it out). Microwave on high for about five minutes depending on the strength of your microwave. Take it out just as the spinach appears wilted. Add butter and toss with a pinch of salt. Zest the lemon right over the bowl and lastly, squeeze the juice over the spinach. Tangy, zesty and a terrific side dish. To further celebrate this week’s veggie of the week, the Winsted YMCA is inviting readers to snap photos of themselves with spinach in their teeth. Share your photos online on Facebook, Twitter or Instagram with the hashtag #winstedveggie and you could be chosen to win a gift certificate to a local restaurant. Meanwhile, Kelly’s Kitchen on Main Street is featuring spinach specials this week, so stop in for a healthy treat!