Recipe: Tigela de Batata e Espinafre (Potato and Spinach Bowl)

Updated: Aug 30, 2019

By Meag Emerson



I'm addicted to potatoes, spinach and a variety of Mediterranean cuisine due to my Portuguese heritage. Luckily, Bakersfield, California is considered a Mediterranean climate thus my belly is very happy. Much of what grows well here can make it from the farm to your plate, or tigela (bowl) in this case. That makes you very lucky, too!





This recipe is packed with antioxidants and anti-aging ingredients. The foods have been proven to fight and prevent cancer and other diseases, decrease risk of Diabetes, obesity and neurological disorders such as Alzheimer's and Parkinson's and help in the aid of digestion. Increased regularity is a great way to ensure you're absorbing nutrients and increasing proper blood flow without toxins flooding your system. As a Nutrition and lifestyle coach, health is the most important priority to me and we all deserve to enjoy every step of the way toward it. It's not just about beans wrapped in a lettuce leaf! It's way more delicious and satiating!


Heath agrees, besides the spinach, which maintains a vibrant shade of green and it's same leaf structure when cooked, Brother Ray's Ranchera Salsa was the real kicker! You can see how much we scooped up in the photo below. Available for purchase at the Haggin Oaks Farmer's Market between 9am-2pm on Sundays. Fantastic salsa!


We also added bell peppers and other herbs from our home garden and the Edible School Yard's olive oil we use infused with a bit of salt mimics the taste of melted butter! Edible School Yard Kern County is doing amazing things for elementary students and their olive oil is delicious! As for spices, the pepper will activate a large amount of curcumin in the turmeric by 2000x more, strongly helping with prevention of harmful bacteria, cancer and tumor growth, as well as inflammation. Remove the pepper and the benefits are not as high.


Try this recipe at home! To get the most health benefits and AMAZING flavor, source each ingredient as locally as possible, by a trusted farmer or gardener within your hometown or try to grow it yourself. A major bonus: by choosing organic and/or naturally grown you'll be ranking much higher in health!


TIGELA DE BATATAS E ESPINAFRE

SERVES: 3-4 | TIME FRAME: 30 Min


INGREDIENTS:

~ 5 medium potatoes, chopped in small

~ 5oz Broadfork Acres spinach

~ 5 Broadfork Acres baby carrots, chopped

~ 2 small Bell Peppers

~ Broadfork Acres cilantro

~ 1tbsp coconut oil

~ 1tbsp Edible Schoolyard Olive Oil

~ 1/2 tbsp minced garlic (or more!)

~ 2 tsp turmeric powder

~ 2 tsp smoked paprika

~salt and pepper to taste

DIRECTIONS:

1. Turn your skillet on low-to-medium heat. (Note: coconut oil can heat at higher temperatures, but the olive oil must never smoke! If it does, you'll risk burning out the anti-inflammatory agents).

2. Add in the oil and a pinch of salt if desired.

3. Let heat for a few minutes. We will want the entire skillet to reach the same temperature to prevent burnt or sticky potatoes.

4. Add your potatoes in and place a lid on top. The lid will prevent drying out and help cook the potatoes more tenderly without sticking.

5. Now add: minced garlic, turmeric powder, smoked paprika and pepper.

6. Mix it all up then top off with the carrots and put the lid back on, allowing to cook half way.

7. Add in your bell peppers and any more seasonings you'd like.

8. Once almost all cooked and tender, place your spinach on top (start with half the bag if less space) and put the lid on until the leaves soften and condense. Then proceed to mix it all in.

9. Serve with cilantro and Brother Ray's Ranchera Salsa for extra flavor that melts in your mouth!

10. ENJOY!!!


Let us know if you try out this recipe or have any feedback, we'd love to hear from you!


Warmly,

Meag

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Broadfork Acres

Bakersfield, CA

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661-342-4953

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