Improvisations of Chef Dan, Zen restaurant, Limassol - now in a special Health Gourmet menu.

Since it’s so versatile, it can be used the way spinach is used in many countries today. 

   The Javanese prefer to eat the shoots of the plants, while in Singapore, the leaves are blanched before eating.  Both methods are acceptable for all of its health benefits.

   It can be cooked like spinach – but don’t overcook it as it can become unpleasantly slimy so be careful, use it in stir fries and juicers for that extra beneficial tonic every morning.

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Gynura asparagus salad with tiger prawns.


A nice healthy main course for a hot day: Gynura, young courgette, asparagus and tender prawns, accompanied by silky sesame sauce. - € 14.20

 

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Gynura with home smoked salmon.


Light, refreshing salad with juicy Gynura leaves, daikon and kiwi. Picante smoky note of salmon is emphasized by aromatic ginger sauce. -  15.80


 

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Handama (Okinawan Spinach) With Scrambled Eggs and White Sesame
Serve 2-3
 
  • 250 g Handama/Okinawan Spinachsalad2.jpg
  • 2 nos Eggs
  • 2 cloves Garlic - minced (optional)
  • 1/2 pc Carrot - julienned
  • 1 tbl Sesame Oil
  • 2 tbl White Sesame Seeds - toasted until golden brown
  • 1 cup Chicken Stock
  • Cooking Oil
 
Method:
 
1. Wash the vegetables; Discard any spoilt or wilted leaves - we use only the leaves, tender shoots and stems. Set aside.
2. In a wok/deep pan, heat some cooking oil until it's really hot; Add in the minced garlic, stir a bit to avoid burning. Add in the carrot and Okinawan spinach. Give a quick stir.
 
Note: Wok needs to be hot to achieve quick stir-fry process because we don't want to destroy the vitamins and if you cook too long, it will become mushy.
 
3. Make a hole in the centre of the wok, crack the eggs into the centre. When the eggs start to turn opaque, stir the mixture with spatula to break apart the cooked egg mixture (remember the wok is very hot, so you have to work fast.)
4. Pour in the chicken stock and stir to mx all the egg mixture with the vegetable.
5. Dish out on a serving plate. Sprinkle toasted sesame seeds on top.
6. Spoon the sesame oil around the vegetable and serve hot.
Recipe from pixieate.blogspot.com

 

Okinawan Spinach (Handama) Salad

 

  • OkinawanSalad.jpg2 leaves iceberg lettuce
  • 4 leaves okinawan spinach (handama)
  • 1 tablespoon diced red onion
  • 2 cherry tomatoes (quartered)
  • 1 teaspoon herbed croutons
  • 1 tablespoon salad dressing, of choice (I used a creamy French-style cheese dressing)
  • 1/4 teaspoon toasted sesame seeds (cracked)

Directions:

  1. Rinse, strain, and tear lettuce and spinach greens into large bite-size chunks.

  2. Toss with onion, tomatoes, and croutons.

  3. Drizzle on dressing and sprinkle with sesame seeds.

    Recipe from www.food.com

 

At the helm of Piatti restaurant in the Kiahuna Plantation is Executive Chef David Abel, whose creativity infuses the menu with Pacific-Mediterranean flair. Okinawan spinach is popular as a bed for grilled fish or doused with tangy citrus vinaigrette.


Okinawan spinach salad
Serves 4

For citrus vinaigrette:
1/4 cup lemon juice, freshly squeezed
1/4 cup orange juice, freshly squeezed
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped Italian parsley
2 tablespoons minced shallot or onion
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

For salad:
1 cup citrus vinaigrette
10 ounces Okinawan spinach (or substitute fresh baby spinach)
2 large oranges, segmented
1/2 cup shaved or grated Parmesan Reggiano
1 ripe avocado, diced (optional)

In a small mixing bowl, combine lemon juice, orange juice, olive oil, honey, parsley, shallot, Dijon mustard, salt and pepper and whisk to blend. Set aside.

In a large mixing bowl, toss spinach with citrus vinaigrette until all leaves are coated. Divide spinach equally between 4 salad plates. Garnish each plate with orange segments and Parmesan cheese. If desired, add avocado. Serve immediately.

Per serving: 418 calories, 9g protein, 32g fat ( 7g saturated), 29g carbohydrates, 436mg sodium, 12mg cholesterol, 6g dietary fiber.

Recipe from chef and restaurant recipes

 

Disclamer

This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. This product in no case shall be considered as medication or treatment substitute.  Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

 
 

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