For example, magnesium is the center of the chlorophyl molecule, which means that EVERY leafy green is a good food source of magnesium. Technically, I suppose every green leaf would be, if they were all edible. Why not add lime leaves to a few of your dishes as Thai food does? Or some beet and turnip greens?

So, obviously spinach, swiss chard, most lettuces, and green tops to other plants (I’ve heard that carrot tops can be eaten, but I’ve never tried it) are good food sources of magnesium, but even if you eat raw, you need more food than just greens.

Fish:

Salmon, Halibut, Pollock, Tuna, and Haddock  are listed as being high in magnesium. Other fish may be as well, but these are the ones that are high enough in magnesium to be considered a good food source.

Legumes/Beans/Seeds/Nuts/etc:

Pumpkin seeds, sunflower seeds, brazil nuts, almonds, cashews, pine nuts, and sesame seeds are high in magnesium.

In addition to the nuts and seeds, soy beans and products made from soy, black beans, navy beans, and pinto beans, white beans, lima beans, lentils, kidney beans, black eyed peas, and peanuts (and products made from peanuts), are all listed as good food sources of magnesium.

Grains:

Quinoa is supposedly high in every nutrient, and magnesium is no exception. Also high in magnesium are wheat germ and bran- the parts that are stripped out of wheat to make white flour- so any whole grain wheat anything is high in magnesium, and germ and bran can be easily added to a number of foods including high fiber meatloaf. Oats and brown rice are also considered to be high in magnesium.

Other:

Okra, avocados, potatoes, bananas, raisins, and artichokes are considered to be good food sources of magnesium.

Heat your skillet to medium, and coat lightly with olive oil. Rough chop 1/4 of a small red cabbage and throw into the pan to begin cooking. Add a Tablespoon or so of diced onion. Peel and mince 1 large clove of garlic or 2 smaller cloves into the pan. Give the contents a good stir, adding more oil if necessary.

Take the greens from 3-6 beets and wash well. Tear beet greens into largish pieces (about 3″ pieces) and add to the pan. Give it another good stir or toss, adding oil if necessary. Continue to sautee until beet greens are done to your desired softness (they will not turn to mush like spinach will). Add salt and/or pepper to taste, serve.

If you don’t have access to the cabbage or beet greens, a bag of baby spinach, or a bunch of bok choy can be substituted for either.

Well, after I discovered the wonderfulness that is Nasoya won-ton wrappers thanks to Blog Well Done’s Butternut Squash Ravioli recipe, I started pondering the many possibilities that were now open to me. And I came up with this.

Asian Chicken Ravioli Recipe:

Filling:

1 lb chicken, cooked (recommend poaching- put 1/2″ water in the bottom of a pan, sprinkle some Adobo in, add chicken, cover, and simmer for about 1/2 hour) and roughly chopped.

1/4 fresh lemon, juiced (or about 1 tablespoon other lemon juice)

1 bunch scallions (6-8 scallion stalks) chopped

1 handful Shitake mushrooms (4-5 mushroom caps) chopped

1 Tablespoon Tamari (or other soy sauce- but Tamari is recommended)

Optional- fresh herbs, such as basil, chopped bell pepper

Sautee scallions and mushrooms in butter or olive oil for a few minutes, as well as any optional ingredients.

Throw all ingredients into a food processor and pulse until all large pieces have been shredded.

Making the ravioli:

Separate a few Nasoya Won-Ton wrappers onto waxed paper or parchment paper (or non-stick foil). Wet the bottom half edge of each wrapper (including sides) with water, egg white, or a mixture of cornstarch and water. Place some of the filling in the center of each wrapper (approximately 1 heaping teaspoon). Fold the wrapper over, and press the edges firmly to seal.

Cooking the ravioli:

Bring a pot of water to a rolling boil and drop the ravioli in one at a time. If you’re making more than a few, work in batches. Continue to boil until the pasta part of the ravioli is no longer opaque. Use a slotted spoon to remove ravioli from the water.

Melt some butter in a pan, throw the boiled ravioli into the pan, allow to cook for a minute, flip ravioli or toss. Plate the ravioli, and sprinkle with a little more Tamari or soy sauce.

Alternatively, to make won-tons, fry the ravioli in oil.