Spiced Potatoes and Spinach
Spiced Potatoes and Spinach
Ingredient
2 medium russet potatoes, peeled, scrubbed
and cut into 1/2 inch chunks
2 tablespoon canola oil
3 cloves garlic, minced
1 medium onion, chopped
1 3/4 ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
2 cup frozen cut leaf spinach
2 to 4 tablespoon water
1/2 cup (4 ounces) fat free plain yogurt
Spiced Potatoes and Spinach Preparation Method
Place a steamer basket in a large sauce pan
with 1/2 cup of water. Place the potatoes in the streamer.
Bring to boil over high heat. Reduce the heat to medium,
cover and cook for 20 minutes, or until potatoes are very
tender.
Place the patotoes in a bowl and keep warm.
Drain and dry the saucepan. Heat teh oil in the same
saucepan over medium heat. Add the garlic and onion and
cook, stirring frequently, for 5 minutes or until soft.
Add the cumin, coriander, turmeric, ginger, salt pepper and
cinnamon and cook. Stirring for 30 seconds to cook the
spices.
Add the spinach and 2 tablespoon or wafer.
Cover and cook, tossing gently. Add additional water1
tablespoon at a time. If needed, for 5 minutes or until
heated through. Place in a serving bowl. Spoon the
yogurt on top but do not stir in it. Served hot.
Make 4 servings.
Per Servings; 195 calories, 8 g protein, 24 g
carbohydrates, 7 g fat, 1 mg cholesterol, 330 mg sodium, 6g fiber.
Spiced potatoes and spinach is good
for
improving liver function, intestinal health, eliminating Candida
yeast
Turmeric help liver balance the difference
aspects of its efforts, it shorten the transit time for the
worst chemical by products and detoxification. Yogurt
contains pro-biotics, a good bacteria that promote better
digestion, prevent Candida yeast overgrowth and keep the
intestines healthy.
