A quick, easy and restaurant-quality meal!
This spinach and ricotta soufflé recipe can be served as either a main meal or as an entrée when baked in mini ramekins.
Ricotta cheese is a dairy product, usually made from cow’s milk, so clearly not suitable for vegans or those on a dairy free diet. However, ricotta does contain several health benefits despite being reasonably high in fat and cholesterol. We are also firm believers in the importance of having a balanced diet and feel it is important to enjoy the foods you love (in moderation, of course!) Moreover, healthy fats are an essential component of a well balanced diet.
What are the key health benefits of ricotta cheese?
Ricotta is a good source of complete protein (from whey component of cheese), is low GI and contains excellent sources of calcium (essential for healthy bones) and anti-oxidant trace mineral, selenium.
There are also good quantities of Vitamins A, B2, B12 and zinc, as well as modest quantities of Vitamins B1, B3, B5, B6 and B9.
We use certified organic ricotta, meaning milk from which ricotta is made is not contaminated with chemicals ingested by cows. That is, cows are not given antibiotics or growth hormones and are not fed genetically modified or pesticide laden feed. This product is made with non-animal rennet, so is suitable for vegetarians. Some studies have also shown that organic dairy products have less omega 6 and more omega 3 fats than conventionally produced dairy, thereby helping to improve this [omega6:omega3] ratio. This, for many people, is imbalanced towards inflammatory omega 6 fats. This factor has important health implications as improving this ratio reduces risk of chronic and auto-immune diseases.
SPinach and ricotta soufflé recipe
3 (as a main)
- 90 grams shallots, chopped
- 120 grams baby spinach leaves
- 1/4 cup fresh basil leaves
- 3/4 cup ricotta cheese (or goats cheese)
- 1 1/2 tbsp flaxseed meal (or amaranth flour)
- 2 organic eggs, separated
- 40 grams parmesan cheese, grated
- 2 tbsp filtered water
- 1 tbsp coconut oil (+ extra to grease)
- 1 pinch Himalayan salt and pepper
- Preheat oven to 180 degrees C.
- Place 1 tbsp coconut oil in a pan and melt over low heat.
- Add the chopped shallots, a pinch of salt and pepper and sauté for approx. 5 minutes.
- Add the spinach, basil leaves and water, cover to allow spinach to steam for 1-2 minutes or until spinach starts to reduce.
- Turn off heat and add ricotta, egg yolks, parmesan cheese and flaxseed meal.
- Beat egg whites until firm peaks form and then gently fold into the mixture. Lightly grease 3 small oven proof ramekins and spoon in mixture.
- Place ramekins on a baking tray and bake for 25 minutes or until they have risen and are slightly golden.
- Serve immediately and top with extra grated parmesan cheese (optional).