Food and Recipe of the Month: Grilled Lemon and Garlic Asparagus

Care of Andrea Howe, of  With Spring on the horizon and buds beginning to grow, local asparagus is the perfect April vegetable to have in your fridge. Grilling, steaming, or roasting, this vegetable is so versatile and can be prepared with a variety of meals. Asparagus is known for its bright green colour and crunchy texture. This green colour is from a pigment called chlorophyll, which is a phytonutrient with abilities to reduce inflammation and stop free-radical damage. This means it can reduce cancer cell formation, heal wounds and tissue damage, as well as increase energy levels. Additionally, that crunch from asparagus is from their high fibre and water content. Studies show that a diet rich in fibre can help with a variety of comorbidities such as obesity, diabetes, and heart disease. It makes us feel full longer, reduces blood sugar and blood pressure, and improves overall well-being. Although blanching asparagus is the healthiest way to cook it, they can be prepared in just about any way. Try this Grilled Lemon and Garlic Asparagus recipe to serve at your next dinner party. Grilled Lemon and Garlic Asparagus – 1 bunch asparagus – 1 lemon, juice and zest… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Lemon Asparagus Hummus

Care of Andrea Howe Makes 1.5 cups Ingredients 1 cup asparagus, cut into 1” pieces 1 (400mL) can chickpeas, drained and rinsed 2 garlic cloves, minced 1 tbsp tahini 1 lemon, juiced 1 tbsp cooking water 1/8 tsp cayenne pepper 1/2 tsp crushed red pepper flakes 1 tsp salt 2 tbsp + 1 tsp extra-virgin olive oil Directions 1. Heat a saucepan filled with salted water to high heat until boiling. Prepare an ice bath. 2. Add asparagus to boiling water and cook 3 to 4 minutes until tender but crunchy. Immediately submerge in ice bath once done. 3. Reserve 1 tbsp of asparagus cooking water. 4. In a food processor, add chickpeas, garlic cloves, tahini, lemon juice, cooking water, cayenne, crushed red pepper flakes, and salt. Process until combined while slowly adding 2 tbsp olive oil. 5. Season to taste with lemon juice and salt. Garnish with olive oil and red pepper flakes. 6. Serve with raw veggies or whole wheat pita. Read More

Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes

Food of the Month: Asparagus

Care of Andrea Howe This spring super-food starts the season off packed full of vitamins and minerals. Asparagus growing season begins at the end of February and continues all through the spring until May. Unlike most vegetables, asparagus continues to grow and thrive even after it is picked. This trait is beneficial as the powerful enzymes are just as beneficial for your health as they were when they were in the ground. Asparagus spears are known for their tender but crunchy texture. Hidden inside their long shoots is an array of vitamins and minerals such as vitamins K, C, E, and B vitamins. The vegetable also contains high amounts of folate, copper, and fibre. Vitamin K is beneficial for blood-clotting, as well as maintaining bone health. The fibre in asparagus is great for digestive health and reducing risks of cancer and disease. Asparagus can be used in many dishes such as asparagus soup, wrapped asparagus, casseroles, or even just on its own as a tasty side dish!… Read More

Filed under: Eat Veg Food of the Month Nutrition