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Chef Dan

Improvisations of Chef Dan, Zen restaurant, Limassol

Since it’s so versatile, it can be used the way spinach is used in many countries today.

The Javanese prefer to eat the shoots of the plants, while in Singapore, the leaves are blanched before eating. Both methods are acceptable for all of its health benefits.

It can be cooked like spinach – but don’t overcook it as it can become unpleasantly slimy so be careful, use it in stir fries and juicers for that extra beneficial tonic every morning.

Gynura asparagus salad with tiger prawns

A nice healthy main course for a hot day: Gynura, young courgette, asparagus and tender prawns, accompanied by silky sesame sauce.

Gynura with home smoked salmon

Light, refreshing salad with juicy Gynura leaves, daikon and kiwi. Picante smoky note of salmon is emphasized by aromatic ginger sauce.

Handama (Okinawan Spinach) With Scrambled Eggs and White Sesame

Serve 2-3

dish03

Ingredients:

  • 250g Handama/Okinawan Spinachsalad2.jpg
  • 2 nos Eggs
  • 2 cloves Garlic - minced (optional)
  • 1/2 pc Carrot - julienned
  • 1 tbl Sesame Oil
  • 2 tbl White Sesame Seeds - toasted until golden brown
  • 1 cup Chicken Stock
  • Cooking Oil

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Okinawan Spinach (Handama) Salad

Serve 2-3

dish04

Ingredients:

  • 2 leaves iceberg lettuce
  • 4 leaves okinawan spinach (handama)
  • 1 tablespoon diced red onion
  • 2 cherry tomatoes (quartered)
  • 1 teaspoon herbed croutons
  • 1 tablespoon salad dressing, of choice (I used a creamy French-style cheese dressing)
  • 1/4 teaspoon toasted sesame seeds (cracked)

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Okinawan Spinach (Handama) Salad

  • 2 leaves iceberg lettuce
  • 4 leaves okinawan spinach (handama)
  • 1 tablespoon diced red onion
  • 2 cherry tomatoes (quartered)
  • 1 teaspoon herbed croutons
  • 1 tablespoon salad dressing, of choice (I used a creamy French-style cheese dressing)
  • 1/4 teaspoon toasted sesame seeds (cracked)

Directions:

  1. Rinse, strain, and tear lettuce and spinach greens into large bite-size chunks.
  2. Toss with onion, tomatoes, and croutons.
  3. Drizzle on dressing and sprinkle with sesame seeds.

Recipe from www.food.com

Okinawan Spinach Salad

Serve 4

At the helm of Piatti restaurant in the Kiahuna Plantation is Executive Chef David Abel, whose creativity infuses the menu with Pacific-Mediterranean flair. Okinawan spinach is popular as a bed for grilled fish or doused with tangy citrus vinaigrette.

For citrus vinaigrette:

  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup orange juice, freshly squeezed
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons minced shallot or onion
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
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Okinawan Spinach Salad

Serves 4

At the helm of Piatti restaurant in the Kiahuna Plantation is Executive Chef David Abel, whose creativity infuses the menu with Pacific-Mediterranean flair. Okinawan spinach is popular as a bed for grilled fish or doused with tangy citrus vinaigrette.

For citrus vinaigrette:

  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup orange juice, freshly squeezed
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons minced shallot or onion
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For salad:

  • 1 cup citrus vinaigrette
  • 10 ounces Okinawan spinach (or substitute fresh baby spinach)
  • 2 large oranges, segmented
  • 1/2 cup shaved or grated Parmesan Reggiano
  • 1 ripe avocado, diced (optional)

Method

In a small mixing bowl, combine lemon juice, orange juice, olive oil, honey, parsley, shallot, Dijon mustard, salt and pepper and whisk to blend. Set aside.

In a large mixing bowl, toss spinach with citrus vinaigrette until all leaves are coated. Divide spinach equally between 4 salad plates. Garnish each plate with orange segments and Parmesan cheese. If desired, add avocado. Serve immediately.

Per serving: 418 calories, 9g protein, 32g fat ( 7g saturated), 29g carbohydrates, 436mg sodium, 12mg cholesterol, 6g dietary fiber.


Recipe from chef and restaurant recipes


Disclaimer

This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. This product in no case shall be considered as medication or treatment substitute. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.