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Poudre d'épinard biologique




Agriculture bio UE EU organic farmingPL-EKO-01

100% épinards biologiques lyophilisées

Pour produire 50g de poudre d'épinards biologiques lyophilisées nous utilisons 550g d'épinards frais. 

50g Pouch = Spinach 550g
Valeurs nutritives
100g sachet 50g 1 cuillère à soupeTable spoon 15ml
Calories 1219 kJ / 292 kcal 610 kJ / 146 kcal 24 kJ / 6 kcal
Graisses
4 g 1,95 g 0,08 g
dont acides gras saturés
1 g 0,32 g 0,01 g
Glucides
36 g 18,15 g 0,73 g
dont sucres
4 g 2,1 g 0,08 g
Fibres alimentaires 22 g 11 g 0,44 g
Protéines
29 g 14,3 g 0,57 g
Sel 2 g 1 g 0,04 g

Vitamines & Minéraux

Apports journaliers recommandés 1 sachet / 50g % AJR dans 1 sachet
1 cuillère à soupe Table spoon 15ml % RDI in 1 tbsp
Vitamine A (μg) 800 2345 293,13% 281 35%
Vitamine E (mg) 12 10,15 84,583% 1,218 10%
Vitamine K (μg) 75 2415 3219% 290 386%
Vitamine C (mg) 80 141 175,63% 17 21%
Vitamine B6 (mg) 1 0,98 69,64% 0,12 8%
Thiamin (μg) 1 0,39 35,45% 0,05 4%
Riboflavin (mg) 1 0,95 67,5% 0,11 8%
Niacin (mg) 16 4 22,63% 0,43 3%
Acide folique (μg) 26 970 3674,24% 116 441%
Potassium (mg) 2000 2790 139,5% 335 17%
Calcium (mg) 800 495 61,88% 59 7%
Phosphorus (mg) 700 245 35,% 29 4%
Magnesium (mg) 375 395 105,33% 47 13%
Fer (mg) 14 13,55 96,79% 1,63 12%
Zink (mg) 10 2,65 26,5% 0,32 3%

Recettes

Pour une boisson fruité utilisez 1-2 cuillères à soupe de poudre/s dans 1 tasse d’eau.

Pour un smoothie fruité utilisez 2-3 cuillères combles à soupe de poudre/s dans 1 tasse d’eau.
Ajoutez sirop d’agave/miel/sucre si besoin.
SMOOTHIE AUX EPINARDS ET CITRON* par Kieran Creeve

INGREDIENTS
1c. à soupe de LYO poudre d'épinards, 1/2 melon, 200 ml jus de pomme, jus d'un citron vert

METHODE

Ajouter tous les ingrédients dans un mixer. Mélanger jusqu'à ce que ça soit homogène. Bon appétit! 


PATES AUX EPINARDS ET POULET

INGREDIENTS
1c. à soupe de poudre d'épinards, 50 g Pates complètes, 100 g filet de poitrine de poulet, 150 ml pâte de tomates, 1 oignon, 2 gousses d'ail, huile de colza, 1/2 c. à café de curcuma, 1/2 tasse de yaourt grec, sel, poivre, herbes de provence

METHODE

Couper le poulet en tranches et laisser mariner avec le yaourt, herbes, curcuma et poudre d'épinards pendant au moins 1 heure. Faire chauffer l'huile dans une casserole, ajouter l'ail coupé et l'oignon. Augmenter la température du feu, ajouter le poulet et le sauce mariné et cuire sur chaque côté pendant quelques minutes. Réduire le feu, ajouter la pâte de tomates, cuisiner pendant 5 minutes. Mettre les pâtes sur l'assiette et poudrer avec le reste de poudre d'épinards. Ajouter le poulet, la sauce et quelques feuilles de basilic.

YAOURT GLACE AUX FRAISES, BANANA ET EPINARDS 

INGREDIENTS
1,5 c. à soupe de LYO poudre d'épinards, 1 banane, 1 tasse de fraises surgelées, 250 ml yaourt, 1c. à café de sirop d'agave

METHODE

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

Ajouter tous les ingrédients dans un mixer. Mélanger jusqu'à ce que ça soit homogène. Bon appétit!

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.  



 

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