Spinach
Use with Spiced Spinach & Pumpkin Soup
This wonderfully leafy vegetable is a fantastic addition to the Asian kitchen.
It has a slightly metallic, bitter taste, which is ideal to create the bitter note that is needed in a great number of Oriental dishes.
It is packed full of iron and calcium, and the chlorophyll (the green substance in the leaves) ensures a healthy, high oxygen boost to the body.
The leaves when young are great in salads, whilst the older leaves are better steamed or shredded and stir fried.
Spinach especially compliments the iron in red meat, so why not serve it in a Thai raw beef salad?