Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Studies have shown that an ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother."
-Terry Pratchett, Author

The refrigerator light goes on...

I had a version of this at a lovely little tapas bar in London. So simple and quick, and makes a great side for a tortilla. Toasting the pine nuts enhances their nutty flavor, while cooking the raisins plumps them up and makes them even more juicy and fragrant.


There are two common raisin choices in the market - the traditional dark raisin and golden raisins. The majority of raisins are made from the white seedless Thompson grape. Currants are made in the same way, from the Zante grape.

The grapes are sun dried and the dark color is the result of caramelization of the sugars as the fruit is dehydrated. Most raisins are still dried in the sun, with the bunches of grapes clipped and laid on trays in the sunlight right beside the vines. The drying process takes about two to three weeks.

Golden raisins come from the same grapes, but the fruit has been chemically treated and usually they are dried in dehydrators and not by direct sunlight.

1 ounce raisins = 85 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 22g carbohydrates, 3mg sodium, 0mg cholesterol


Catalan Spinach

Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

1 tsp olive oil
2 Tbsp pine nuts
2 Tbsp raisins
1/2 lb spinach
1/8 tsp salt
fresh ground black pepper (to taste)

Place the olive oil in a large skillet over medium heat.

Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned.

Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2


Amount Per Serving

Calories 130 Calories from Fat 76
  % Daily Value
Total Fat 8g 13%
    Saturated Fat <1g 3%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrates 12g 2%
    Dietary Fiber 2g 10%
    Sugars 5g
Protein 4g
Vitamin A 204% Vitamin C 52%
Calcium 12% Iron 20%
Vitamin K 554 mcg Potassium 751 mg
Magnesium 114 mg