December 12, 2017

Wilted Spinach with Sunflowers Seeds

Fruits and vegetable are best when eaten in season.  As Spring approaches, your local farmers markets and grocery stores will be bursting with delicious, fresh seasonal vegetables.  Spinach is a spring vegetable that will be available in abundance very soon.

Wilted Spinach with Sunflowers Seeds

This is a very quick and easy side that could be prepared in few minutes. It is detox-friendly, gluten, dairy and sugar-free.


  • 1 pound baby spinach, washed
  • 1 large red onion, julienne/ sliced
  • 1/2 cup sunflower seeds or pumpkin seeds
  • 3 cloves garlic smashed
  • 1/4 cup olive oil
  • Pinch chili, optional
  • Salt and pepper to taste


  1. Choose a large sauté pan or pot to fit all the spinach at once.
  2. Heat the olive oil on medium-high, add the onions and cook until begins to brown, 5-6 minutes.
  3. Add sunflower seeds, garlic and chili (if using) cook for another minute.
  4. Add spinach, season with salt and pepper, and constantly mix, from the bottom to the top.
  5. Cook only until the spinach leaves discolor. Time will vary depending on quantity and size of pot/sauté pan.

Note:  You are not cooking the spinach; it will barely change color and begin to wilt.

Do you want more recipes like this one?  Order “Not Just Detox: Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes” here.


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