Asparagus: A Minor Love Affair

Image courtesy of worldcommunitycookbook.org

If I could eat asparagus every day of my life, I would. I mean, for starters, it's freakin' cute. It comes in a compact bunch... it's my favorite color... it has such lovely details on the end of its spears... it tastes fantastic. What's not to like? Now I admit, I sound nuts, but just ask Adam and he will confirm that I am preaching the truth here! I make a bee-line for asparagus just about every time we walk into the market. Long live asparagus! And yes, I'll take seconds!

Not only is asparagus tasty and good-lookin', but I'm happy to tell you that it's fantastic for your insides! Here's why...

CANCER FIGHTING - Asparagus contains many antioxidants, among them glutathione, which has been referred to as 'the mother of all antioxidants'. This antioxidant actually attracts toxins and free radicals, then removes them from the body. The anti-inflammatory compounds in asparagus also help to prevent cancer.

HEART HELPING - The fiber and B vitamins (among them, folate) in asparagus can help lower the risk of high blood pressure, heart disease and stroke.

FLUID BALANCING - The high potassium content in asparagus helps to maintain the fluid balance inside the cells and tissues. Potassium is also essential in maintaining the activities of the nervous and cardiovascular systems.

DIGESTION SUPPORTING - The nutrient inulin (not to be confused with insulin) in asparagus passes undigested through the intestinal tract on its way to the large intestine, where it feeds the friendly bacteria that helps in nutrient absorption.

CELL GROWING - Just 1 cup of asparagus provides approximately 70% of your daily value of vitamin K, which is essential in cell growth, bone mineralization and blood clotting.

Now asparagus can be cooked in many different ways, but I'd like to share my favorite way with you now...

Preheat the oven to 450 degrees. After washing the asparagus well, cut off the hard ends and then slice the spears in half.

Grab your army of spices. I suggest sea salt (or regular salt), pepper and garlic salt or garlic powder.

On a grill pan (or regular saute pan), heat 1-2 Tbs. of olive oil on medium-high heat, add the asparagus and lightly season with your army of spices (you can always add more later once you taste it).

Press down on the asparagus as it cooks so it starts to get the 'grilled effect'. After it starts to soften and becomes a deeper shade of green (approximately 5 minutes), remove from the heat and put the whole grill pan in the oven (ONLY IF your pan is oven-safe). If not, just lightly spray a baking pan with non-stick spray and evenly space the asparagus on the pan.

Roast the asparagus on 450 degrees until it starts to shrivel (approx. 5-10 minutes). It will look like the picture above.

Serve it up as a side. It goes great with fish and it's SOOOO easy!

Here are a few other recipes to get your wheels turning...

ROASTED ASPARAGUS AND CHERRY TACOS
Sometimes the oddest combinations end up surprising you! She raves about this one!

Image courtesy of thekitchn.com

SHAVED ASPARAGUS PIZZA

Image courtesy of smittenkitchen.com

Summer Fruit: The Sweet Scoop on Strawberries

Image courtesy of freedigitalphotos.net

When I was a little girl, I wanted to live in Strawberry Land, where life was always delicious. I wished for friends with names like Huckleberry Pie, Blueberry Muffin and Raspberry Tart. Strawberry Land was a place where you automatically got a pink polka-dotted cat named Custard (no begging and pleading with the parental units required). It was basically my idea of H-E-A-V-E-N!

This was the 80's and sadly, the closest I ever got to Strawberry Land was watching 'Strawberry Shortcake' on TV while chowing down on my mom's homemade strawberry pie. Though disappointed that I was still stuck in the living room, I deemed the strawberry pie an acceptable consolation price.

I just loved strawberries! On TV! On pies! Even all by themselves! My little six year old self was right though... strawberries are actually quite fascinating (and for much more than their TV glitz and glam). Care to read along while I ramble like a silly schoolgirl about my first love, strawberries?

Image courtesy of letsgorideabike.com

COLORFUL CANCER FIGHTER - Strawberries get their rich red color from a group of phytochemicals called anthocyanins. In lab studies, anthocyanins were shown to inhibit the growth of colon, lung and leukemia cancer cells, while still allowing healthy cells to grow and reproduce. The high level of antioxidants in strawberries also plays a major role in fighting cancer-causing free radicals in the body.

TASTY ANTI-INFLAMMATORY - You could say that strawberries are like the natural version of Ibuprofen in the body.  The phenols in strawberries help to inhibit enzymes that cause inflammatory disorders, such as asthma, osteoarthritis and atherosclerosis.

DELICIOUS EYE OPENER - Strawberries are packed with vitamin C, which helps protect your eyes from the sun's rays. Vitamin C also strengthens the cornea and retina, leaving you with much stronger eyes than your average Joe.

JUICY BONE BUILDER - The trace mineral manganese is a key player in building and maintaining bone structure. Additionally, the potassium, magnesium and vitamin K found in strawberries ensure proper bone health.

POWERFUL HEART HELPER - Strawberries look like mini hearts so it's no wonder that the phytochemicals in strawberries have been shown to lower bad cholesterol, which causes plaque build up in the arteries and hinders blood flow. Just a few strawberries a day can keep your heart happy and healthy.


It's been a Sprouted Kitchen kind of week... humor me while I share another attempted recipe for her Strawberry + Leek Quesadillas. I made these on Sunday morning for brunch, and I felt pretty fancy pants when it was all said and done. Like maybe I should call a friend to come over so I could show off a little.

Thinly slice 1 leek and a handful of strawberries.

Saute the leeks in a tiny bit of olive oil until slightly brown, then remove and set aside.

Add a tiny drizzle of olive oil to the same pan and place 1 brown rice tortilla inside to start warming up.
Top with the leeks and strawberries.

Now, sprinkle mozzarella and goat cheese crumbles on top of the strawberry layer.

Place the second tortilla on top and press firmly to seal.
Flip it over and cook an additional few minutes to brown the other side.

Top with the remaining strawberries, a sprinkle of goat cheese and a few pieces of cilantro.
Your brunch-mate will thank you!

If you just can't get enough strawberries, give these recipes a try...


STRAWBERRY-AVOCADO SALSA:
http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/

Image courtesy of cookinglight.com

QUINOA SALAD WITH BLUEBERRIES, STRAWBERRIES & WATERMELON:
http://glutenfreegoddess.blogspot.com/2011/07/quinoa-salad-with-blueberries.html

Image courtesy of glutenfreegoddess.blogspot.com

Edamame: The Mod Pod

Image courtesy of freedigitalphotos.net

They say the first step towards recovery is admitting you have a problem. Well... ummm.... I have a problem. It's more than a problem, really. It's an obsession. I love soybeans! There, I said it! I LOVE SOYBEANS. This girl right here loves 'em.

...But it's no wonder why!

Edamame are green soybeans that are picked before they're completely ripe then boiled or steamed in the pod. They originated in China and have a sweet, nutty flavor. They're great in dishes or just by themselves as a snack! The best part of edamame is their high nutritional value.

Edamame is...

• An anti-inflammatory, making it great for people with arthritis or asthma (as it decreases inflammation in breathing passages).
• One of the best non-fish sources of omega-3's, which help reduce your risk of coronary heart disease.
• A great source of antioxidants, which fight cancer-causing free radicals.
• A great source of natural estrogen, which is especially good for women undergoing menopause.
• A fantastic alternative for non-meat eaters to obtain complete protein, which provides energy, helps with tissue development and wards off disease.
• A great snack for weight loss because it's packed with fiber, making you feel full longer.
• An easy and convenient food to keep in the house - you can buy it frozen, already cooked, in the pod or shelled.

Check out these stats for a half cup of shelled edamame...

• 120 calories
• 2.5 grams of fat (the good kind! monounsaturated and polyunsaturated fats that help you absorb minerals, process fiber and lower your cholesterol)
• 11 grams of complete protein (containing ALL the amino acids)
• 9 grams fiber
• 10% of your daily value of vitamin C
• 10% of your daily value of iron (that's about as much as a 4 oz. chicken breast!)
• 8% of your daily value of vitamin A
• 4% of your daily value of calcium

I suggest snacking on it, but if you want to get all 'fancy pants' on me, here are some recipes to try...

EDAMAME DIP:

http://www.simplyrecipes.com/recipes/edamame_dip/

Image courtesy of simplyrecipes.com

RISOTTO WITH EDAMAME, ARUGULA & PORCINI:

http://www.eatingwell.com/recipes/risotto_with_edamame_arugula_porcini.html

Image courtesy of eatingwell.com

CHICKEN, EDAMAME AND NOODLE STIR-FRY:

http://www.marthastewart.com/342222/chicken-edamame-and-noodle-stir-fry

Image courtesy of marthastewart.com

Hot off the Press: Pop those Peppers!

Image courtesy of renestravels.blogspot.com

I love peppers, but peppers don't love me. I have proof. One snowy winter past, I came down with a mean cold (as we all do living in NYC riding the subway together, passing germs off like it's our job). While I was home sick, I had the inspired idea to make some homemade pico de gallo, in an attempt to clear my sinuses with something spicy. I chopped and chopped and chopped, but then forgot to wash my hands afterwards. Yikes.

On cue, my nose began to run, I took a tissue to it and wouldn't you know? Those jalapenos were so hot that the spice fought it's way through the tissue to my nasal cavity and...

AGH!!!!! The pain! The intense, burning, horrible pain!

To make matters worse, I was home alone, my face was on fire, and my brain wasn't functioning at a level capable of problem solving (I was sick, give me a break!).

Thankfully, Adam walked through the door at just the right moment and always quick on his feet, grabbed the carton of milk out of the fridge, rushed me into the bathroom and made me snort it out of the palm of his hand. Now if that isn't love, I don't know what is.

I learned my lesson that day and the lesson is this: Never handle peppers when you are sick, not thinking clearly and may or may not have milk in the house. Consider yourself warned.

Peppers are really great for you though IF you can hack 'em! Peppers get their heat from a chemical called Capsaicin. Capsaicin is considered a thermogenic chemical because it raises your body's temperature and causes you to burn more calories (that's why you may have seen Capsaicin as an ingredient in some weight loss pills). 

In addition to speeding up your metabolism, Capsaicin...

• Lowers your cholesterol.
• Is a proven anti-inflammatory.
• Has anti-bacterial properties that have been shown to prevent or heal chronic nasal congestion.
• Helps to relieve pain caused by headaches and arthritis.
• May have properties that help with certain intestinal diseases, such as IBD.

Obviously, you can incorporate all types of hot peppers into your diet and since I told you the embarrassing story above, I might as well share Adam's Famous Pico De Gallo recipe with you...

Dice 4 large roma tomatoes to your desired size (I like mine a little smaller so it's easier for dipping).

Dice one large white onion.

Combine both the tomatoes and the onion in a large mixing bowl (the onion can be overpowering so sometimes
I don't use the whole onion - use your good judgment!)

Finely chop 2-3 heads of garlic and add to the mixing bowl.

Take 2 jalapenos, chop them in half and remove the centers (unless you like to
live on the edge and can handle that kind of heat).

Finely chop what's left of the jalapenos and add to the other ingredients.

Wash and finely chop one small head of cilantro and add to the mix (again, put as much or as little in as you like).

Add the juice of 2 whole limes (I have a handy dandy lime squeezer. Aren't you jealous?).

Add the juice of 1 whole lemon.

Now, it's time for some flavor! Flavor to taste with salt, pepper, basil, oregano and maybe
a hint of garlic powder or garlic salt. This step usually requires some taste testers (who shouldn't be hard to find).

Once the taste testers have given their two thumbs up, put your pico in the fridge so that the flavors 'can get
to know each other.' Or dive right in, if you're not one for patience! Enjoy!

And because I like you, here's another idea. Grab a handful of shishito peppers from the farmer's market or your local grocery. You can identify them by their cute wrinkly outsides. They're green and about the size of your pinky finger. These are not especially hot... they're just packed with flavor. 

Heat a tablespoon of olive oil in a medium sized saute pan. Once it's hot, throw in the peppers and cook for a few minutes until brown. Once you remove them from the pan, lightly sprinkle them with salt (sea salt preferably) and pepper. Eat them as a snack or a side dish. They're absolutely delicious!

We made a round this weekend after talking to someone at the farmer's market who recommended them.

Here are a few more recipes to get you started...


Asparagus with Jalapeno Peppers, Pecans and Feta Cheese
http://jalapenomadness.com/recipe-asparagus-jalapeno-peppers-pecans-feta-cheese.html#.UA2V0mFrMoQ

Image courtesy of jalapenomadness.com

Pear-Jalapeno Slaw
http://jalapenomadness.com/recipe-pear-jalapeno-slaw.html 

Image courtesy of jalapenomadness.com

Spiced Shrimp with Green Beans and Lime
http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-shrimp-green-beans-00000000044745/index.html

Image courtesy of realsimple.com