This is a great way to get this green leafy vegetable into your diet. Spinach is packed with iron, folate and zinc which are all essential for preconception and pregnancy. Folate is important for preventing birth defects, increasing egg quality, for making new DNA and proteins and plays a critical role in detoxification. You can make this gluten free by using gluten free or brown rice pasta. For extra nutrients add a sprinkling of toasted pine or cashew nuts and some grated parmesan, if you're not avoiding dairy.
Vegetarian, vegan & gluten free options
1 bag of pre-washed organic baby spinach leaves
1 tbsp Olive oil
Handful of fresh basil
1 tsp vegetable stock or Bouillon powder
Palmful of pine nuts or cashew nuts (optional)
1 tbsp grated parmesan (optional)
1. Place spinach in a saucepan with a splash of water and sweat for a few minutes until wilted.
2. Transfer the spinach in a high edged bowl or container with the olive oil and basil leaves and blitz with a hand blender (alternatively can put all ingredients in a food processor if you have one).
3. Make up the vegetable stock in 2 tbsps of boiling water and add to your mixture, which should become a smooth sauce.
5. Add the parmesan and nuts (optional).