Menu
Menu
Menu
When people have trouble chewing, vegetables are usually the first thing to go. They usually can manage getting enough sugars and fats, but leafy greens? Not as much. Well now is your time to change that. Spinach is among the best of the leafy greens out there. They are rich in fiber, vitamin K, protein, vitamin A, folate, magnesium, iron, potassium, manganese, calcium, and vitamin C. What do all these nutrients have in common? Those with chewing difficulties are more likely to be deficient in them.
Cooking spinach makes it far easier to chew while still being highly nutritious. You should start eating spinach regularly in your day to day life. However, we don’t want you to get tired of it. Spinach Curry is a creative spinach variant with a very sophisticated taste, especially considering how easy it is to make. Make it a whole meal by serving it with rice or mashed potatoes.
Get your fresh spinach. I like the packaged kind at the grocery store that has already been triple rinsed.
Heat the oil in a large skillet and cook the onions and red pepper flakes (on medium heat) until onions are translucent, about 3-5 minutes. Add the garlic and cook for an additional minute.
Add the curry powder and cook for an additional 2 minutes
Mix in the fresh spinach a couple handfuls at a time. As the spinach cooks down, you will have enough room to add more. It only takes a few minutes to cook, once it is soft and wilted, it is good to go.
Mix in the sour cream/greek yogurt and the salt.
Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!
Spinach Curry is moist, has multiple solid textures, and can be processed into bite sized pieces without extensive chewing.
Have you ever heard that it’s more healthy to eat raw vegetables than cooked vegetables? While in some cases that may be true, (some nutrients may get destroyed when exposed to high heat), when it comes to spinach things are a little different. Spinach is high in oxalic acid, a compound which binds with minerals like calcium and iron and makes them unavailable for our bodies to use. Heating spinach causes the oxalic acids to break down, allowing our bodies to better absorb the calcium and iron contained in those juicy green leaves.
So don’t feel bad about cooking spinach instead of eating it raw. Not only will it make spinach softer and easier to eat, but cooking it unlocks an edible warehouse full of iron and calcium, minerals that denture wearers desperately need.
You need a pretty large skillet to cook a pound of spinach at once. It cooks down and becomes easier to manage, but when it first goes in it’s like someone just burst open a spinach piñata. I love cuisinart, their products have served me well over the years. Here is one of their best selling, spinach-friendly skillets.
