Magnesium Rich Recipes
In the interest of making things easier, here are some great recipes to boost your magnesium levels.
Spinach and Basil Pesto With Pasta (This will get your kids to eat spinach!)
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The list of ingredients is not specifically measured. There’s no way to screw it up. Use as much pasta as you need. More basil will increase the basil flavor, more spinach will dilute it – simple as that.
- 1 bag of pasta, any kind
- 1 handful of basil
- 1 bunch of spinach
- One or two anchovies, or the equivalent in anchovy paste (the kids will never suspect, don’t worry)
- 2 cloves of garlic
- Olive oil to taste
- Parmesan cheese to taste (if you go light, it can always be added after serving)
Bring the water with bullion to a boil in a large pot, and get the pasta started.
While it’s cooking, you can easily make the pesto. Use a food processor or mixer, and add the uncooked spinach and basil (green perilla makes an interesting a slightly sharper substitute for basil). Shred the leaves with your hands a bit to help it fit in. Add the anchovy, chopped garlic, a bit of parmesan cheese, and start mixing. After it’s chopped up a bit, slowly add olive oil and a little more cheese until it’s the right consistency and taste. To taste, just dip a bit of bread in. Add salt if you feel the need, but the anchovies and cheese normally provide enough on their own. The pesto itself can be kept for several days in the fridge, so don’t worry about making too much.
When the pasta is ready, drain it, and add as much pesto as you desire. Kids will love it, and you will have tricked them into finishing their spinach! Mine were astounded when told, and now request the spinach pasta pesto.
Spinach is loaded with magnesium, and whole wheat pasta will also help if you add it. Any kind of seafood, including halibut, complements this dish nicely, and would bring the magnesium contents up near your daily requirements.
Black and Brown Salad (Black Beans and Brown Rice)
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- 1000ml (2+ pints) of water, flavored with chicken or vegetable bullion. (Basically use enough to cook the rice.)
- 450g (1 lb.) pkg. long grain brown rice
- 900g (2 lbs.) black beans
- 2 red, orange or yellow bell peppers, diced
- A handful of cherry tomatoes (quartered)
- 1 green pepper, diced
- 1 red onion, diced
- 1 bunch cilantro (fresh coriander), chopped
- 1 clove garlic, finely minced
- 1/2 bunch fresh parsley, chopped
- 230ml (1/2 c.) olive oil
- 3 tbsp. sweetened orange juice
- 2 tbsp. rice vinegar, or other mild vinegar
- 2 tbsp. ground cumin
- 1 tsp. chili or curry powder
Bring the water with bullion to a boil in a large saucepan. Add rice. Bring back to boil. Reduce to low heat, cover, and cook until all liquid is absorbed. If you are using a rice cooker, adjust accordingly.
If using dried beans, cook black beans separately until tender. If using canned beans, rinse the beans well after removing them from the can. Fry the beans briefly with the garlic and half the olive oil. Put rice into a large bowl and fluff it with a fork. Mix in the black beans and remaining ingredients. Salt to taste. Garnish with fresh cilantro. (Or mint, if that’s not available)
This can be prepared in advance. Keep covered and refrigerated until serving.
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