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(NaturalNews) What is the difference between the varying bunches of spinach in the marketplace? Is there a way to get children and those vegetable snubbing adults to request this marvelously nutrient-rich green leafy vegetable? A fabulous recipe and some information is all that separates people from giving those two green thumbs up of approval. Spinach has 13+ flavonoid compounds (discovered to date) and, this is a small mention of its impressive nutritional profile.

Let's get spinach savvy concerning its varieties. There are two main groups of spinach. The first group is prickly-seeded with lobed leaves. The second group is smooth-seeded with spade shaped leaves. From these two main groups, there are four main types of spinach: savoy, mature smooth-leaf, baby smooth-leaf and semi-savoy. Savoy spinach (belonging to the prickly-seeded group) has crinkly dark green curly leaves and boasts the more pronounced flavor. The mature flat-leaf (otherwise known as smooth-leaf from the smooth-seeded group) offers up the delicate sapor. Usually no longer than three inches, baby spinach presents to the palate its very tender texture and its sweetness. As indicated, the semi-savoy has characteristics from both groups (the prickly-seeded and the smooth-seeded).

Obviously unless people eat spinach, its great nutrition does not benefit them. So, let's address the next question that may be weighing on someone's mind. "How can I serve spinach to make it appetizing for myself and for the people in my life?" To follow is a wonderful drink recipe that will win over the spinach scoffers.

Tip: Sipping thicker type drinks through a straw can make all the difference to some people (refer to recipe below). It's advisable to avoid plastic straws. Here at Natural News, there are a plethora of articles regarding the harmful effects of plastic.

In the case there is a concern about 'oxidation' with blended drinks, consider the findings of the potato experiment in Victoria Boutenko's "Green Smoothie Revolution" book. Two potatoes were peeled. One of these potatoes was juiced in a twin-gear juicer. The other potato was pureed in a heavy-duty high-powered blender along with one cup of water. The potato juice started to turn brown in a matter of minutes. Also, the potato juice became dark brown by the end of the first hour. The pureed potato (left intact) stayed almost white for two days. The top (exposed to the air) of both liquids turned dark almost instantly.

Here are the details for making the Spinach Pear Raspberry Quaff. Suggested is to use organic ingredients.

Makes 2 large drinks.

Time Saving Tips: 1. Prepare the ginger root and, prepare the pear/s (just before putting together the recipe). Make sure you have clean and dry spinach ready to go.

The Ingredients...

Spinach leaves fresh and uncooked (trim away the stem from where the leaf ends on downward) - use any variety mentioned previously = 4 ounces

Honey = 1 tablespoon (heaping)

Ginger root fresh & mature (peel away the outer skin then grate) = 1/4 teaspoon (heaping)

Banana flesh (peel the bananas) = 15 ounces (use fresh or frozen bananas)

Pear flesh - peel core and trim away the top stem (use Anjou or another like variety) = 6 ounces

Raspberries (red) = a little over 3 ounces

Water (cool-temperature filtered or cool-temperature mineral-rich fresh spring water) = 1 dry measure cup

How To Make The Recipe:

In succession, put all of the ingredients into a heavy-duty high-powered blender. Puree on whole juice setting 2 times. This recipe is meant to be enjoyed immediately after preparation (with or without a straw).

Notes:

*The weight given represents the flesh of the fruit/vegetable. In other words... After trimmed up, the amount given is the amount that is actually used in the recipe.

*Because chewing food is essential for many reasons, this blended recipe is meant to be a small part of the eating regime.

*Bottled spring water from the marketplace is not recommended. Fresh water from one of earth's natural springs is highly recommended.

*When frozen bananas are used (instead of fresh bananas), the drink has a different flavor. One thing that happens is that the ginger root is less pronounced.

*How do I freeze bananas? For the best sapor, select bananas that have a "few" ripe (brown) spots. Certainly do not use overripe bananas. Wash bananas. Have ready a rigid container. Peel the desired amount of bananas you want to freeze. Horizontally cut each banana into a few pieces. Place these banana pieces into the rigid container and lid. Freeze for at least 48 hours before use.

*For health, it is important to use a honey that is pure, unprocessed, unfiltered and unheated. In addition, you can obtain honey that is certified organic.

*Frozen raspberries may be used in replacement for fresh ones although, make sure the frozen raspberries have not been heat treated (for the best nutrition).

*Spinach goes on the bottom of the carafe because it blends the best this way.

*To measure the water use a dry measure = those graduated measuring cups that come in 1/8-cup, 1/4-cup, 1/3-cup, 1/2-cup and 1-cup etc. These type measuring cups stack into one another and, they come with handles.

*The bananas used in this recipe are the yellow cavendish. These are the bananas usually presented in the marketplace.

*Dried ginger powder and fresh young green ginger root are not substitutes for the fresh mature ginger root (in this recipe). The young green ginger root is more mild than the mature ginger root and, dried ginger powder is not a good substitute for fresh mature ginger root as it has lost ginger's volatile essential oil. Galangal is more pungent than mature ginger root. Fresh mature ginger root has a clean lemon-like spicy-sweet aroma and, it has a hot sunshine-pungent taste.

*Don't use fresh mature ginger root much? Do you know that it freezes up beautifully? When freezing, remember to leave the ginger root skin intact. Then, put it into your choice of food storage containers and label.

*Suggested is to use a heavy-duty high-powered blender; whereby, you will not find spinach that leaves any grit behind nor will you find a raspberry seed that has not been masticated.

*Anjou pear is oval shaped. The Anjou is somewhat stubby with smooth yellow-green skin. It has a creamy flesh that has a slightly blander taste than other leading varieties.

*Best flavor and best nutrition will come from produce that is in-season, locally-grown, freshly picked, ripe, heirloom and organically-grown or sustainably-grown or biodynamically-grown. Always keep in mind this high standard and, do the best you can.

Please, will you comment on how you like the recipe?

Thanks so much for reading.

Informational Sources:

Spinach:
http://www.foodsubs.com/Greenckg.html

The Potato Experiment:
http://www.rawfamily.com/news/2009/...

And...
http://www.naturalnews.com/026273_s...

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