There’s many reasons to eat asparagus, my friends, and one superb reason is these green beauties help with weight loss. But the main reason to enjoy asparagus right now is that this spring veggie is in season right now. The below asparagus recipe paired with the sweet potatoes is healthy eating heaven.
Asparagus is a top-notch food that is also a diuretic, which helps the body release extra fluids (hello bloating) and excess salt that the body is storing. This weight loss food will help you get ready for tank tops and swim suits.
For the woman’s desire to stay forever young, asparagus is full of antioxidants which helps neutralize cell-damaging free radicals and may help slow the aging process. These green stalks are packed with nutrients that help with all functions of the body. Talk about a great way to stay young and healthy!
Asparagus is a wonderful treat to cook this season. It is full of fiber, folate, vitamins A, C, E and K, as well as trace mineral chromium.
Let’s get eating!
Makes 4 servings
Cooking tip: Roasted sweet potatoes take 30 to 45 minutes to cook, so always cook them first.
LEMON GINGER SWEET POTATOES
4 medium sweet potatoes
1 lemon, sliced in half
Dash of powdered ginger
4 teaspoons coconut oil
Sea salt and pepper
Preheat your oven to 400 degrees fahrenheit. Scrub each potato with a scrub brush to remove the dirt from all the cracks, then dry thoroughly. Line your baking sheet with aluminum foil. Poke your sweet potato with a fork 3 to 4 times to allow for even cooking. Place the sweet potato on the baking sheet and roast for 30 to 45 minutes. The amount of time needed to roast your sweet potatoes all the way through depends on the size of the potato.
You will know your sweet potato is done when you can take a butter knife and slide it through the center without resistance. Once your sweet potato is done, slice it lengthwise down the center. Top with a squeeze of lemon, powdered ginger, coconut oil, sea salt, and pepper.
ROASTED ASPARAGUS W/ MIXED GREENS AND RED CABBAGE
1 pound fresh asparagus
1 teaspoon coconut oil
Sea salt and pepper
4 cups mixed salad greens
1 cup red cabbage, thinly sliced
Preheat your oven to 400 degrees fahrenheit. Take a handful of asparagus in one hand with all the asparagus facing the same direction. Chop off 1 to 2 inches from the woody stems and throw away. Rinse the remaining amount in cold water, then dry with a paper towel.
Place your asparagus on a roasting pan. Massage with coconut oil, sea salt, and pepper. Bake for 10 minutes and check for tenderness. Thicker asparagus may need an additional 2 to 5 minutes to roast. When done, remove from the oven and serve with mixed greens and thinly sliced red cabbage.
Eating health is simple and delicious. Let me know what you think about the recipe by leaving a message below.