This was a guest post written by Sharon Goldner from Recipe For A Healthy Life.
Spring: A Time To Re-energize
As the seasons change, our emotions and our health change. We should support our bodies with the food that will fuel our needs for each particular time of year. In the springtime your diet should become lighter, with more raw foods—greens, salads, fruits, seeds and sprouts. For healthy eating in general, and for snorers in particular, it’s best to consume fewer foods like meat, dairy and processed products, and more fresh food like seasonal vegetables that will re-energize your health.
A Spring Vegetable: Asparagus
When you start to see asparagus displays front and center in the produce section, you know that spring has arrived. Considered a delicacy since ancient times, and known as the aristocrat of vegetables, the fleshy green asparagus spears are both succulent and tender. It is an excellent source of folic acid and a good source of vitamin C, thiamin and B6.
When shopping for asparagus, choose firm, thin stems with deep green or purplish closed tips. Use asparagus as soon as possible after purchase. Store it loosely covered in the refrigerator. Wrap a moist paper towel around the stem ends or stand them upright in two inches of cold water.
A Recipe for Celebrating
Asparagus is a perfect vegetable to serve for Easter or Passover. It can be chopped up and put in stir fries, soups and salads, or steamed or roasted and eaten as is. There are many recipes that incorporate this highly-prized spring vegetable into appetizers, pastas, casseroles and main dishes. Below are two ways to prepare asparagus, but don’t hold back from using it in any of your favorite recipes.
Prep time: 10 times
Yield: 4 servings
One pound of asparagus
To start, hold the stalk by each end and bend it until it snaps in two to separate the fibrous stalk ends from the tender spears.
To roast it: cut spears into 2”-3” pieces and place on baking sheet. Drizzle or spray with olive oil and salt lightly. Roast in 425 degree oven for 10 minutes. Easy!
To steam it: cut into pieces or place whole spears into steam basket. Steam for 3-4 minutes or until tender. Remove and drizzle a balsamic vinaigrette or favorite sauce over asparagus and serve immediately.
Sauce: Here is one of many possibilities to “dress up” your asparagus.
Blend together: 1 Tbsp extra-virgin olive oil, 1 Tbsp soy sauce, 2 Tbsp. orange juice, 1 tsp. agave syrup or honey. Optional: 1-2 tsp. minced garlic. Pour over hot asparagus and enjoy!
This was a guest post written by Sharon Goldner. Sharon Goldner studied to be a Health Counselor at the Institute of Integrative Nutrition in New York City and is certified by the American Association of Drugless Practitioners and Columbia University Teacher’s College. She is also a trained Vegeterian Chef from the National Gourmet Institute for Health & Culinary Arts in New York City.
Her background enables her to guide and educate people in a fun and practical way as they create a realistic eating plan. Sharon’s empowering message provides participants with the tools and inspiration to improve their food choices and the quality of their lives. You can visit more of Sharon’s work at Recipe For A Healthy Life.
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