I was born and raised in Argentina.
That means, that I used to get my proteins from meat mostly everyday of the week. Specially, beef. Why? Because Argentina is a country where grass-fed cows was one of its mains commodities (unfortunately, feed-lots are now also being used but not as much as in the US; also MGO grains like soya is one of the main products that Argentina is producing).
But nutrition was not a issue that worried me while I was a young adult, until I got to a class of Neurophysiology during my psychology studies in the early 2000s.
You might be wondering: what has Neurophysiology to do with Nutrition? Well, on that class, the professor was talking about a particular process that takes place in the brain when suddenly he said: “(…) then a Calcium molecull has to access the cell in order so this can happen (…)”
And that was when the lighting hit me.
Calcium? Calcium… and how does that Calcium gets in there? And in any case, how does everything that we need come from? Of what we eat, of course!
Since that moment on, my life changed.
I started reading more about nutrition, I’ve started also to read nutritional labels and ingredients, I’ve even begin to learn how to cook better.
On that path, I’ve discovered that it wasn’t only cooking, but what comes first… I had to learn how, where and when to buy. I’ve learnt why eating local and seasonly is important.
I also did some courses. One of them was Child Nutrition and Cooking by Dr. Maya Adam from Stanford University, it’s free and online and I deeply recommend it. Not only if you have kids or live in the US, because the food industry is becoming global and the same process is also taking place in in other countries.
So, as part of this path that I’ve started so many years ago, I’ve been trying to eat less meat by trying a #meatlesssmonday at home.
That’s why I’m sharing with you a recipe for this very special monday. It’s a family recipe from my german great-grandmother, on my mother side. So, it’s a very special one as well 🙂
Spinat Knödel (feeds 4)
- 6oz organic spinach (1 package of Trader Joe’s baby spinach is about 6 oz).
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon Olive Oil
- 15 tablespoons of all purpose unbleached flour
- 1/2 cup organic milk
Combine the spinach, egg, olive oil, milk and salt in a bowl and using a blender integrate all the ingredients together. Once that it started to mix, add the flour.
Mix it until you a get a batter with a similar consistency to the one of the pancakes, but more dense.
Bring water to a boil on a pan. Prepare two spoons.
Use the spoons to grab the batter and put it on the boiling water. Do it carefully but as quick as you can so all the dumplings will cook at the same time.
Let it boil for 6 minutes.
Drain and serve with butter and parmesan cheese or the sauce that you prefer.
This recipe was one of my favorites as a kid and now my toddler also loves it 🙂
PS: If you want to know more about the #meatlessmonday movement, click here.