Side Dishes

 

 

Steamed Asparagus with Lemon Butter 

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Description:
Lemon with Asparagus make a wonderful zesty team.
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex. A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. And my favourite health benefit of asparagus and certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.


Ingredients:
1/2 pound fresh asparagus
Salt
2 tablespoons unsalted butter
1 teaspoon lemon zest or Lemon Pepper
1 tablespoon lemon juice


Directions:
Wash asparagus and trim off bottom of stems by about 2 inches.

In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender.

Drain the asparagus and add butter to the skillet.

Stir in the zest and juice.
Return the drained asparagus to the skillet and toss to coat.

Serve immediately


Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb


Category: Side Dishes

Submitted By: OK In Health E-Magazine



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Eating before Exercise
According to nutrition experts, eating before exercise improves performance. Use these guidelines to design your meal or snack: enough fluid to keep you hydrated, low in fat and fiber, high in carbohydrate, and moderate in protein. Select foods familiar to you. The rule of thumb for eating before exercise is to allow 4 hours for a big meal (about 1,200 calories), 2 hours for a light meal (about 600 calories), and an hour or less for a snack (about 300 calories).


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The amount of nutrition contained in nori is the highest among seaweeds, and nori contains as much protein as soybeans. Nori also contains vitamins and minerals such as iron and calcium as well as EPA (Eicosapentaenoic Acid) and fiber, which are necessary for maintaining good health.
Nori is full of three desirable taste components: glutamate acid, inosinic acid, and guanil acid--also called "the flavor of Japan." This is the secret of its popularity among Japanese people since ancient times.
Nori contains 12 kinds of vitamins including group A and B vitamins. Nori is called "The Reservoir of Vitamins" because few other foods are as much in vitamins as nori. Nori is part of a "beauty diet"--rich in protein and low in cholesterol.
It is also part of a "healthy diet"--abundant in vitamins and minerals. It is especially good for growing children, with excellent medical value because it contains a substance that lowers cholesterol, helping to prevent arteriosclerosis.
At the Japan Cancer Congress in 1958, professor Ichiro Yamamoto from Kitazato University announced that nori has cancer-preventing properties, and since then, nori's medical value has gained a significant amount of public attention.

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