LYOFOOD – Organic Spinach Powder

FEATURES

• Powder, Organic, Vegan, Gluten free, Lactose free
• Kcal per meal: 110
• Net weight: 40 g
• Ready quantity: 40 g
• Best before: 2 years after production date
• Produced in Poland

PREPARATION

INGREDIENTS

100% freeze-dried organic spinach

To make 40 g of our freeze-dried organic spinach powder, its used 400 g of fresh spinach.

ALLERGENS

None

FEW TIPS HOW TO USE IT

SPINACH & MELON SMOOTHIE * BY KIERAN CREEVE

INGREDIENTS
1 tbsp LYO spinach powder, 1/2 melon, 200 ml apple juice, juice of 1 lime

METHOD

Add all ingredients to a blender. Blend until smooth. ENJOY!

SPINACH PASTA WITH CHICKEN

INGREDIENTS
1 tbsp LYO spinach powder, 50 g wholemeal pasta, 100 g chicken breast fillet, 150 ml tomato pasta, 1 onion, 2 cloves of garlic, canola oil, 1/2 tsp turmeric, 1/2 cup greek yoghurt, salt, pepper, herbs de provence

METHOD

Cut chicken into stripes and marinate in greek yoghurt, herbs and turmeric and spinach powder at least 1 hour. Heat oli on a pan and add chopped garlic and onion until softened but not coloured. Turn the heat up and place chicken with marinate and cook for a couple of minutes each side, or until golden; cook another 5 minutes.To serve, put pasta on plate and sprinkle with left spinach powder. Pour souce with chicken and scatted over basil leaves.

STRAWBERRY, BANANA & SPINACH FROZEN YOGHURT

INGREDIENTS
1,5 tbsp LYO spinach powder, 1 banana, 1 cup frozen strawberries, 250 ml yoghurt, 1 tsp agave syrup

METHOD

Add all ingredients to a blender. Blend until smooth. ENJOY!

BLACKCURRANT PEANUT BUTTER SMOOTHIE

INGREDIENTS
1 tbsp LYO blackcurrant powder, 1 tsp LYO spinach powder, 250 ml milk, 1 banana, 1 tsp agave syrup, 1 tbsp peanutbutter

METHOD

Add all ingredients to a blender. Blend until smooth. ENJOY!

GREEN VITAMIN DRINK

INGREDIENTS
1/2 tbsp LYO nettle powder, 1/2 tbsp LYO spinach powder, 250 ml apple juice, 1/4 tsp ginger, juice of 1/2 lime

METHOD

Mix all powders with ginger and lime juice into a paste. Add apple juice and shake/stir until smooth.

SPINACH COOKIES WITH CHOCOLATE AND LYO STRAWBERRIES* BY AGA

INGREDIENTS
2 tbsp LYO spinach powder, 2 cups all purpose flour, 0,5 cup whole wheat flour or graham flour, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp baking powder, 200 g butter (room temperature), 3/4 cup brown sugar, 2 large eggs, 1 cup roughly chopped white chocolate (or 1/2 cup milk chocolate + 1/2 cup dark chocolate), 1 pack of LYO strawberries

METHOD

All ingredients should be in room temperature. Preheat oven to 175C. Mix together both flours, Spinach LYO Powder, salt, baking soda and baking powder. Set aside. Cream the butter and sugar together until fluffy. Slowly add the eggs one at a time. Next, slowly add the flour mixture until just incorporated. Fold in the chocolate and LYO Strawberries. Take an ice cream spoon of the cookie and create a small ball. Place the cookies on a baking sheet and lightly press. Bake the cookies on the middle shelf of the oven for 9-11 min until slightly brown. Use a spatula to remove the cookies to cool on a wire rack. Set aside. Serve cakes slightly warm or chilled.

LITTLE MERINGUES WITH SPINACH LYO POWDER AND MASCARPONE CREAM* BY AGA 

INGREDIENTS
For meringues: 5 large egg whites, 250g super fine caster sugar, 1tsp white vinegar or lemon juice, 1 tsp potato flour, 1/2 tsp salt.

For cream: LYO spinach powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix.

METHOD

On baking paper, draw a 10cm circles, leaving several cm spacing between them. Place it on flat baking tray. Preheat oven to 180C. In mixer bowl beat egg whites with salt until stiff. Gradually add sugar, one tablespoon at a time. Beat whites to the formation of rigid, shiny foam. Add white vinegar or lemon juice and potato flour and beat shortly. The mass of meringue expound on the selected paper circles, slightly align. Put baking tray with meringues to the oven. After 2 minutes reduce the temperature to 140C and bake for 40 minutes. Meringues should be slightly golden brown, they can slightly crack, but the touch should be dry and crisp. Turn off the oven, open the door a little and leave to cool for several hours or overnight. Pour into mixer bowl whipping cream, LYO Spinach Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your meringues. Sprinkle LYO fruits on cream.

CHOCOLATE CUPCAKES WITH SPINACH LYO POWDER AND MASCARPONE CREAM* BY AGA 

INGREDIENTS

For chocolate cupcakes: 2 cups all purpose flour, 1 1/4 tsp baking soda, 1 tsp salt, 1/4 baking powder, 1 cup hot water, 2/3 cup unsweetened baking cocoa, 3/4 cup vegetable oil or shortening, 1 1/2 cups sugar, 2 eggs

For the cream: 2 tbsp LYO spinach powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix.

METHOD

All ingredients should be in room temperature. Preheat oven to 175C. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder. Set aside. In small bowl, mix hot water and cocoa until dissolved. Set aside. In mixer bowl, beat shortening and sugar. Add eggs, one a time, beating well after each addition and scraping bowl occasionally. Beat about 2 minutes longer. On low speed, alternately add flour mixture, about 1/3 of mixture at time, and cocoa mixture, about 1/2 at time, beating just until blended. Fill the muffin tins with prepared cake, filling each about 2/3 full. Bake for 20-25 min. Cool the cupcakes before putting the cream. Pour into mixer bowl whipping cream, Spinach LYO Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your cupcakes. Sprinkle LYO fruits on cream.

AVERAGE NUTRITIONAL VALUES

per 100 g product

VITAMINES AND MINERALS

per 100 g product