Irritable Bowel Syndrome Message Boards | "Garlic & Herb," however--

...they're all so good! I love even just the silly table shake! Yes, warped, I know...but you're so right on about them! The Chipolte ones rock, too!

Which ones are your favourites?

Re: red onion--definitely compliments the bitterness of the spinach.

A quick spinach tip: I've been microwaving my baby spinach right in the bag (I get 1 lb.'ers really cheap from Cost Co. as I eat lots of the stuff & fresh is infintely superior to the frozen!) I just poke the bag for a little air circulation & zap for a few minutes & then more or less warm it up with the red onion on the stove. Baby spinach is so naturally high in water that it doesn't need any to micro-cook. So...no water = no nutrients lost. And yes, I've microwaved minced red onion as well, in the past & it turns out lovely. I just Pam spray the plate & "zap."

You're right about garlic, though--a little goes a long way & I've been known to just use the seasoning. So, indeed, I am a lazy-a$$ed cook!

Do you like "Thai Chili Garlic" sauces? Sometimes, a little heat goes a long way, with baby spinach! Chilis are lovely.
Basil is nice with spinach, too. Heck, sometimes I like the zingy sweet tang of a little rice vinegar or seasoned rice vinegar, although lately I favour balsalmic & either a little lemon or lime. I've been avoiding sweet peppers lately, but a few red & yellow pepper strips really compliment spinach & the vitamin C helps make the iron more absorbable to the body. (I have a bit of an anemia problem!) I used to eat eat raw by the pound, pre-IBS & now I just eat it as a cooked salad.

It does "shrink" alot, though, in cooked form, so what appears to be a huge quantity actually isn't after it has been cooked!

Kate.

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