Asparagus is as a good detoxing vegetable. It is high in potassium, vitamin A and folate. This great green is a very low pesticide food, so you don’t need pay premium prices for the organic version. Always choose asparagus that has a deep green color, whose tops are closed and whose stalks are not dried out.
Simple Roasted Asparagus
Ingredients:
- asparagus - 1 bunch
Asparagus is as a good detoxing vegetable. It is high in potassium, vitamin A and folate.
- coconut oil - 1 tbsp
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- himalaya salt - 1/4 tsp
- lemon - squeeze of 1/2 (optional)
Lemon contains Vitamins C and B as well as phosphorous proteins which help to strengthen the immune system, and enable the body to fight disease. The acidity in lemon juice helps to purify and cleanse the colon, while the acid helps to break up any food, toxins or nutrients hanging out in your digestive system. Lemons stimulate the release of enzymes and help convert toxins into a water-soluble form that can be easily excreted from the body.
Instructions:
Preheat oven to 375
Snap off the fibrous ends at their natural breaking point. If you have the thick stalk asparagus, I like to shave the ends down. If the asparagus is on the thin side, you needn't bother.
Put the asparagus in an oven proof dish. Toss with a good quality cooking oil and salt. I like to use coconut oil because of its amazing health benefits. I also like the slightly sweet taste.
Cook for @20 minutes, tossing it around a couple of times during cooking. I like to squeeze the juice of 1/4 a lemon on the asparagus when I take it out of the oven.
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Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.:`”*
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