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Spring Favorite


Article Posted by Sherri Sacconaghi, April 16th, 2012

 


Spring has sprung and that means delicious, detoxifying spring vegetables are sprouting up. And what says spring more than asparagus.

Roasted, blanched, stir-fried or bbq these tender stalks are not only delicious, they are a body boosting powerhouse. Here are just some of the reasons to add asparagus into your menu planning this spring.

  1. Reduce Inflammation in the body. We all have inflammation due to poor food choices, pollutants and stress. This can lead to Diabetes, heart disease and cancer. Asparagus is loaded with vitamin C, zinc, maganese and selenium. All which reduce inflammation and help ward off dangerous chronic illnesses.

  2. Digestive support. Asparagus contains a carbohydrate called inulin. Inulin is not easily broken down by the body and becomes a food source for the healthy bacteria in our gut. It is rich in fiber and protein to help stabilize digestion. This means a calm, satisfied tummy.

  3. Blood sugar regulation. No need for the 3pm slump with asparagus around. It contains a high level of B vitamins. B vitamins help metabolize sugars which is critical in blood sugar management. Not to mention the fiber load (3grams per cup) may help ward off heart disease and type 2 diabetes.

 

I like my asparagus crisp and crunchy. To achieve this you only need to broil, roast or boil for a couple of minutes. Longer for those of you who prefer it a bit softer. But asparagus is so versatile, you can think outside the grill.

 

As spring in the Northwest means rain and cold, here is a recipe to try on cool spring evenings.

 

Asparagus pepper bisque

By: spa Bettie

Splash olive oil

3 stalks celery,

Chopped
2 handfuls fresh spinach

1-pound fresh asparagus,

Chopped
1 cup juice from bell peppers (3-4 peppers)*

1-cup vegetable broth

2 tablespoons earth balance (butter)

1 cup almond milk
1

Tablespoon flour (gluten free ap)

Sea salt, to taste

*Sub vegetable broth if preferred

Sauté celery, asparagus and spinach in olive oil. Add juice and broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary) and puree until smooth. Return to pot to keep warm.

Meanwhile, in a small pan, melt 2 tablespoons earth balance. Add flour, blend and brown. Add almond milk, stir until creamy. Add to blended soup and combine.

So detoxify and enjoy all spring long.

Posted by: Sherri Sacconaghi
Certified Health Coach and Personal Fitness Trainer
www.themissionofnutrition.com
Ph: 503 621 7549
This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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