There are several rockstar nutrients – calcium, vitamin D, iron, vitamin C – who can’t seem to share the spotlight with the rest of the cast. But somewhere a few steps off the red carpet, there’s a lesser known but hard-working mineral that deserves some attention: magnesium.
This salad will make a lot more sense after a few paragraphs.
Magnesium keeps bones strong, helps nerves zzzzap like normal, and is needed for a few other minor tasks like, oh, keeping your heart beating. (Lots more info here) But apparently that isn’t glitzy enough for the average eater, because nearly half of people age 1 and older have inadequate intakes (pdf).
Why? Well, our love of refined grains may be one culprit – wheat’s germ and bran are rich in magnesium, but those get stripped out when processed into flours and such. Green Veggie Phobia is another contributor, because if you aren’t eating your greens, you’re not getting the magnesium-rich chlorophyll.
I think we all agree that we like non-brittle bones and still-beating hearts, so what should we eat to get more magnesium? In general, whole grains, vegetables (especially the green ones), legumes, seeds and nuts are the way to go.
And that brings us to the salad I tossed (har) together that boasts several magnesium-rich foods on the marquee: garam-masala-roasted cashews, curried black lentils, and spinach, along with sweet potato and a simple dressing. Not only does this salad have a sweet and spicy crunch, but it delivers approximately half the magnesium required daily by the average adult.
The salad recipe follows below, and here’s a few additional ways to add more of the magnificent mineral to your meals:
- “Good morning blend” yogurt parfait from Rodale (here)
- Poached egg with walnuts and spinach from Cooking Light (here)
- No-bake molasses, dates, seed and nut bites from Oh My Veggies (here)
- Jumbo prawns with balsamic-orange onions from Eating Well (here)
- Grilled halibut with roasted tomatoes from Rodale (here)
- Papaya avocado salad from Eating Well (here)
Spiced cashew, curried lentil and sweet potato salad
(4 servings, approx. 460 calories each)
1 cup cashews (unsalted)
1 Tbs garam masala
3 Tbs orange juice, divided
½ cup dry black lentils
2 cups water
1 tsp curry powder
2 medium sweet potatoes
6-8 cups fresh spinach
2 Tbs olive oil
2 Tbs apple cider vinegar
Roast the cashews: Heat the oven to 250F. Mix the cashews, garam masala and 1 Tbs orange juice in a bowl. Spread the cashews on a foil-lined baking sheet, and bake for 40-45 minutes, stirring once or twice during that time.
Cook the lentils: Combine the lentils, water and curry powder in a pan and bring to a boil. Reduce heat to low and simmer 20-22 minutes.
Cook the sweet potato: Pierce each sweet potato several times with a fork. Microwave each for 3 minutes on one side, then flip and microwave another 2-3 minutes.
Mix up the dressing: Whisk together the olive oil, apple cider vinegar and remaining 2 Tbs orange juice in a small bowl.
Put it all together: Divide the spinach among four bowls. To that add ¼ cup of the roasted cashews, one fourth of the cooked lentils, ½ of a sweet potato (sliced/cubed), and ¼ of the dressing (roughly 1.5 Tbs).