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| Eat Well Enjoy Life | May 21, 2012 |
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What I am up to...
The information page is up for the Nourishing Foods Cleanse for Beginners Summer Edition - Restore Your Liver - July 9-13!
Click here to check it out!
The summer is a great time to vacation with the warm weather and magnificent long days. It is also the perfect time to give your organs a vacation. This is what we do in the Nourishing Foods Cleanse for Beginners. In this cleanse we clear the body of foods and chemicals that are hard to digest or that you may be allergic or sensitive to. We take out foods such as sugar, wheat, dairy, meat, coffee and alcohol. These changes will allow your body's natural detoxification machinery which may be overburdened or compromised to recover and begin to function efficiently again.
So a cleanse is a vacation for your internal organs allowing them to relax, reset and renew. Your body will get to say AHHHHH while still eating delicious, nutritious food. Click here for more information & to sign up. This cleanse is July 9-13. You will get leaner, lighter and energized early enough to enjoy the rest of the summer in your new and improved body! As a chef my true spring love is asparagus, available now in the farmers markets here in New York. Below is an article with buying tips, nutrition information and some recipes for you to enjoy.
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Asparagus
My True Spring Love
 As far as I am concerned there is no greater treat in the spring than local asparagus. Maybe it is just I truly love fresh asparagus. While we can get asparagus throughout the year from Peru or Mexico there is no denying the sweet, succulent flavor of local fresh picked asparagus.
Asparagus is best when the tips are tightly closed. Look for smooth-skinned, brightly colored spears with fresh not dried out looking cut ends. Choose stalks that are not too thick or thin. The flavor is sweetest when freshly harvested. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel. To prepare asparagus, grasp each spear and bend it until it snaps. The spear will break at the natural point where it becomes tender. If you are serving asparagus whole you may want to peel the paper thin layers of skin exposing pale green flesh, not white. This is unnecessary if the spears are thin or if you are cutting them into small pieces. Start about 1 inch below the blossom trim and peel down along the spear toward the cut end. The 2 recipes below are easy to prepare and designed to show off the natural sweetness.
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Health Benefits of Asparagus
- Good for your heart - Leading supplier among vegetables of folic acid. Studies have repeatedly shown that folic acid can reduce levels of an inflammatory substance called homocysteine; high levels of this amino acid are linked with heart disease. One serving of asparagus (5 spears) provides over 60 % of the recommended daily intake so it's a terrific natural source of this powerful heart-healthy nutrient.
- Natural Diuretic - The amino acid asparagine in asparagus helps release fluids and flushes the body of salt and other toxins.
- Improves the health of our digestive tract - Contains inulin which passes undigested all the way to our large intestine. Once it arrives at our large intestine, it becomes an ideal food source for the good bacteria (like Bifidobacteria and Lactobacilli) that are associated with better nutrient absorption, reduced allergies, and lower risk of colon cancer
- Cancer Prevention -Asparagus contains a very strong antioxidant called glutathione, which has been shown to have properties that could be a preventive against cancer.
- No fat, no cholesterol and low in sodium
- High in fiber about 3 grams per cup, including about 2 grams of insoluble fiber and 1 gram of soluble fiber
- Contains Vegetarian Protein - contains a noteworthy amount of protein about 4-5 grams per cup. Both fiber and protein help stabilize our digestion and keep food moving through us at the desirable rate.
- Anti -inflammatory Asparagus has a unique combination of anti-inflammatory phytonutrients saponins, which help reduce excessive, unwanted inflammation and may ease arthritic pain.
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Sauteed Asparagus with Ginger
2 servings
¾ lb asparagus
1 Tb coconut oil
1 red thai chili or Serrano chili thinly sliced
1 Tb minced fresh ginger plus about 20 thin matchsticks
2 cloves garlic minced
2 Tb olive oil
2 Tb sauerkraut, squeezed dry
1 scallion thinly sliced
Celtic sea salt
- If the asparagus are thick peel them with a peeler starting 1" below the blossom. Cut the stalks into 2" pieces. If some of the pieces are thicker you can cut them in half lengthwise so they are all around the same width. You can do this whether you peel or not.
- In a medium sauté pan, heat the oil.
- Add asparagus. Season with salt.
- Sauté on medium until asparagus are just beginning to soften, about 3 minutes.
- Add the chili, minced ginger, ginger matchsticks and garlic and cook over medium heat until lightly browned, 2 minutes. Stir frequently so everything cooks evenly.
- Add the sauerkraut and scallions to the sauté.
- Stir fry until just heated through, 1 minute.
- Serve
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Roast Asparagus
2 servings
1 lb fresh asparagus
2 Tb extra virgin olive oil
Celtic salt
Fresh pepper
- Preheat oven to 400 degrees
- Break or cut off the tough ends of the asparagus.
- On a baking sheet, mix asparagus with olive oil.
- Roll the spears back and forth to coat them with the oil and salt. Spread them out in a single layer.
- Sprinkle with salt and pepper.
- Roast for 15-25 minutes until tender and slightly brown. Turn the spears once half way through
- Serve warm or at room temperature.
You can also grill them instead of roasting. Be careful not to burn them
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