Ingredients
- 30 g pumpkin seeds
- 1 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 250 g spinach, washed
- A grating of nutmeg
- A squeeze of lemon
Method
- Toast the seeds: toast the pumpkin seeds in a dry frying pan for 2–3 minutes, until they start to pop. Tip out.
- Cook the garlic: add the oil and garlic to the pan and cook for 30 seconds.
- Wilt the spinach: add the spinach in handfuls, turning with tongs, until just wilted, about 2 minutes. Drain off any excess liquid.
- Finish: season with salt, pepper and nutmeg, add the lemon and scatter with the pumpkin seeds.
Why it's good for you: Pumpkin seeds are one of the richest food sources of magnesium, the "calming mineral" involved in more than 300 processes in the body, from muscle relaxation to sleep and steady energy, and they are also an excellent source of zinc. Spinach adds more magnesium and folate. Read more in Wired and Tired.
Good to know: For a low-FODMAP version, use 1–2 tbsp garlic-infused olive oil instead of the garlic (the FODMAPs in garlic don't pass into the oil).
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