Organic 5 OZ Arugula Astro

Description

Arugula, a member of the mustard family, is a popular salad leaf native to the Mediterranean. Best known for its spicy, peppery kick, arugula can be used to turn up the heat on salads, sandwiches, pasta, and soups. It also has a slightly bitter flavor, with a fresh, herbal quality that mixes well with other salad leaves. Its texture is similar to spinach, with tender leaves and a crisp stem. Arugula leaves can be picked while young and tender for a milder flavor or left until mature for that full peppery hit.

Additional information

Properties

Nutrition and Benefits

Arugula is very nutrient-dense; it packs a high number of nutrients into very few calories. One cup (5g) of arugula contains just 5 calories and is full of vitamins and minerals.

The same serving size provides an impressive 27.7% of your daily value for vitamin K, which helps with blood coagulation and healing wounds. If you are taking blood thinners, you should consult your doctor before altering your diet, as arugula may interfere with your medication.

Arugula provides a good source of vitamins A and C, both of which are powerful antioxidants and help to maintain a healthy immune system. Vitamin A is also responsible for cell growth, healthy vision, and helping to maintain kidney, lung, and heart function.

Arugula is rich in potassium, which is vital for heart and nerve function, as well as helping your muscles to contract normally. It also contains calcium, which helps maintain healthy teeth, bones, muscles, and nerves, and folate which helps your body produce DNA and other genetic material.

Recipes

Rocket Salad

Ingredients

-Rump Steak
-Soy Sauce, 2 tbsp
-Oil, 2 tbsp
-Cognac, 2 tbsp
-Salt
-Pepper
-Butter
-Arugula, 150 g
-Soy Sprouts, 1 handful
-Red Pepper, 1 each, cut into thin strips
-Scallion, 2 each, sliced
-Peanuts, 6 tbsp
-Mustard, 1 tbsp
-Vinegar, 4 tbsp
-Olive oil, 3 tbsp

Directions

Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.

Wash and sort the arugula and soya bean sprouts and drain well.

Toast the peanuts in a small, dry pan.

Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.

Take the steak out of the marinade and drain. Heat the clarified butter and quickly brown the steak on all sides over fairly high heat.

Then wrap in aluminum foil and put into the oven at 80°C for 20 minutes.

Slice the meat very thinly. Put the arugula and bean sprouts into bowls, add the meat, nuts, scallions, and peppers and serve.