Spinach and kale are favorites of those looking to stay physically fit, but they also could keep consumers cognitively fit, according to a new study. The study, which included 60 adults aged 25 to 45, found that middle-aged participants with higher levels of lutein — a nutrient found in green leafy vegetables such as spinach and kale, as well as avocados and eggs — had neural responses that were more on par with younger individuals than with their peers.
Source: Lutein, found in leafy greens, may counter cognitive aging — ScienceDaily
Today I made a warehouse club run. I needed mineral water, coffee, and…spinach. Seriously, I just bought a huge tub of organic spinach. I have no clue what I’m going to use the spinach for but at least I’ll be improving my neural responses.
Kale? No thanks.
It’s been two months since I posted a recipe. Too many interesting research articles, bunnies, work…the list is endless. Well the drought is over. I had leftover mashed potatoes in the fridge and told myself “I am not going to waste perfectly fine leftover mashed potatoes”. I hopped online to find a decent potato pancake recipe. But instead, I stumbled on a quiche recipe that used instant mashed potatoes for the crust. One of my go to recipes is frittata that has plenty of potatoes in it. So why not quiche?
Trigger Warning for Easily Offended Militant Vegans
Stop reading now. This recipe has eggs and dairy.
3 tablespoons EVO
2 tablespoons butter
2 cups leftover mashed potatoes
1 small (or half a large) sweet onion, chopped
2 cups frozen organic chopped spinach, thawed & drained
2 large mushrooms (white button or baby bella) sliced thin
4 large eggs
1 cup organic half and half
1 cup shredded sharp cheddar cheese cheese
1/4 cup grated Parmesan cheese
Two dashes nutmeg
salt & pepper
- Pre-heat oven to 350 degrees.
- Grease a 9″ pie pan with 1 T of the olive oil. Press the mashed potatoes into the pie pan to form a crust.
- Bake the potato pie crust for 30 minutes. After 30 minutes turn the oven off and leave the potato crust in the oven for another 15 minutes. Remove from oven and set aside. Cool thoroughly.
- Heat up the oven again, this time to 425 degrees.
- In a large pan saute onion and mushroom for approximately 10 minutes in 1T olive oil and 2T of butter. Add defrosted and drained spinach and continue to saute until the mixture is somewhat dry. Add a dash of nutmeg. You don’t want any visible liquid. Set aside. Cool thoroughly.
- In a small mixing bowl whisk the eggs & half and half. Add the other dash of nutmeg, and a dash apiece of salt and pepper.
- Spread vegetable mixture evenly on your potato pie crust.
- Sprinkle Parmesan and cheddar cheeses over the spinach mixture.
- Pour egg mixture over the spinach and cheeses.
- Bake at 425 degrees for 15 minutes. Turn oven heat down to 350 degrees and continue baking for approximately 30 more minutes or until golden brown.
Slice & serve.
Why yes, of course you can add cooked diced bacon at step 8.5. Swiss instead of cheddar would be an excellent substitute. If you don’t have any leftover mashed potatoes by all means use one of those deep dish frozen pie shells. If you add bacon and use a frozen pie crust this recipe becomes my world famous spinach quiche that I’ve been making for years. But as I move along the spectrum to more of a WFPB diet I’ve been leaving the bacon out.
I’m not quite sure how I would make this pie palatable for my easily offended militant vegan readers. I need to think about this a little more.