Since the Popeye days, spinach has always been associated with iron and great energy and strength. We now know that this was due to an accidental but significant misplacement of a decimal point when German scientist Emil von Wolff was measuring iron levels in spinach in 1870 (this date was eventually corrected in 1937 – but by that time the myth had already taken hold).
Additionally, iron from plant sources are rich in non-heme iron, as opposed to heme iron found in animal sources. Non-heme iron is not as readily absorbed by the body, but Vitamin C can help increase levels of uptake so adding the lemon in this salad is truly essential.
Sun-dried and raw tomatoes are also both rich sources of Vitamin C, and together with lemon, they boost spinach’s nutritional power and add great benefits of their own.
Mushrooms are low in calories and sodium, yet they provide important nutrients including selenium, potassium, riboflavin, niacin, vitamin D and more.
-1 large bunch of spinach
-1 cup sun-dried tomatoes
-4 oz. chopped mushrooms
-Sea salt to taste
-1 squeezed lemon
-1 tsp. cumin (optional)
-Olive or flax oil (optional)
-Chopped avocado and tomato (optional)
Add the tomatoes and mushrooms to the spinach and toss. Add the dressing and toss to combine. Serve immediately and enjoy!
Recipe Source: The Dharma Yoga LOAY Teacher Training Manual