Beauty Food: Asparagus

Via Daily Perricone

Known as “the ultimate detox vegetable” in some circles, Asparagus is an incredible anti-oxidant and anti-inflammatory all start. The nutrients present in asparagus make it a shining light for chronic diseases like heart disease, type 2 diabetes and other systemic diseases. Here are some of the other key nutrients may be that make Asparagus such an incredible health and beauty food.

Folate – This nutrient works with Vitamin B12 to help fight cognitive deterioration. So this is increasingly important as we age, since the ability to absorb B12 decreases with age. Folate also helps reduce pain and inflammation.

Glutathione – This antioxidant, known as the master antioxidant, present in asparagus, helps break down cancer causing carcinogens and other free radicals. Asparagus is great as a detox vegetable, an anti-aging vegetable, and no surprise – an aphrodisiac, and much more.

Vitamin C – Asparagus contains over 30% of the RDA of this vitamin. It’s a strong antioxidant and can help lower blood pressure, promote a healthy immune system, and prevent other age-related declining eye problems.

Vitamin K – Asparagus is the top source of Vitamin K. This vitamin helps your body with blood clotting, helping it to heal faster. It also has the ability to increase calcium absorption for your bones. After all, what good are all these wonderful nutrients if they can’t be absorbed?

Chromium – This trace mineral helps the body to be better able to transport glucose from the bloodstream to its cells. That basically means that it helps regulate blood sugar levels.

One last thing to note when storing your bunch of asparagus: these vegetables have a very high respiration rate making it more perishable. Wrapping by the ends with a damp paper towel or cloth, and wrapping it around the ends will help slow down this process. However, it is still a good idea to enjoy the asparagus within two days of purchase.

How do you enjoy asparagus?

 

Asparagus recipe

Grilled Asparagus with Cashew

Curry Sauce

 

Lately in my anti-inflammatory kitchen, I’ve been gravitating towards making nut-based recipes, especially those featuring the versatile cashew. Tasting as I was adding each ingredient that came after the base, this became a fun kitchen experiment. I thought I was done, but something seemed like it was missing. That’s when I thought to try a bit with a smidge of molasses, and I decided that I needed to add a teaspoon into the batch. It may sound curious, but trust me on this one.

Cashew Curry Sauce

  • ½ cup cashews, soaked, rinsed, and drained overnight
  • Juice of ½ small lemon
  • 2/3 cup filtered water + more if needed depending on the consistency you want
  • 1 tsp Bragg’s amino acid or low-sodium soy sauce
  • 1 tsp curry powder
  • ½ tsp cumin powder
  • 1 clove garlic, minced
  • 1-2 tsp molasses, optional
  • Pepper and sea salt, to taste
  • Red chili pepper flakes, optional

Asparagus

  • 1 lb. asparagus
  • Extra virgin olive oil
  • Sea salt

Directions

  1. Put the soaked cashews in a food processor with the lemon juice and filtered water. Pulse till it becomes a smooth consistency.
  2. Add the rest of ingredients, and pulse till everything is well incorporated.
  3. To prep the asparagus break or cut off any tough bottom ends.
  4. Coat the spears with olive oil, and grill or sauté them in a pan. Be sure not to get them charred by turning them every once in awhile.
  5. Drizzle the sauce over the asparagus, and serve right away. You can decide if the sauce has enough flavor or if you would like to add more salt.

Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures

 

 

 

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