Spinach Wrap

By: Michael Lam, MD, MPH; Dorine Lam, RDN, MS, MPH



Spinach is high in calcium, folate, iron, vitamin C, carotene, potassium and fiber. It is also rich in antioxidants to help reduce the risk of cancer, heart disease, cataracts and strokes. The sun-dried tomatoes will help the body to absorb the iron content of the spinach.

Recipe

Directions:

Raw version:
Mixed together:
Organic Baby Spinach - chopped
Organic Firm Tofu - Cubed - Add some sea salt and pepper
White onion - chopped fine
Sun-Dried Tomato - chopped
1 tbsp Olive oil

Cooked version (make enough for the number of people serve):
Saute onion in grape seed oil.
Add organic frozen spinach, defrosted and squeeze out all excess water.
Add Sun-dried Tomato.
Add Cubed organic Firm Tofu - gently stir.
Add salt and pepper to taste.

Wrapping the Roll:
Dip Rice Paper in the warm water until it is soft. Take Rice Paper out of the water and lay it on a plate.
Put the spinach mixture in the bottom 1/3 of the wrap,
Fold the bottom wrap up, roll it up to 3/4.
Fold in the two ends. Roll to the end.

This will make it into a large spring roll.

Note of Caution:

1.For those with Estrogen Dominance and Hypothyroid - you may want to substitute Tofu with Tempeh (fermented tofu) For Diabetic - instead of sugar for the sauce, use stevia powder.
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This is a non-dairy cream. Great for those who are lactose intolerance. On top of that, it is high in fiber.

 

© 2017  Michael Lam, M.D. All Rights Reserved.


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