I love creating something small, tasty, and fresh to put on my salads. I’m currently on a oil free diet–so no added oil–of any kind.
It’s KILLING ME!
I kid you not! I love olive oil. I infuse it with chives or vanilla or . . . lemons–ok, anything that I have in my kitchen I throw into the olive oil. And you remember my Mojo de Ajo recipe? OMG! I added that to everything. It isn’t forever exactly just for a little while–couple months maybe. I figure if I can go without eating bacon–I can give up my olive oil.
My friend Barb
I have an online friend, Barb, who has an incredible website. A Life in Balance. I learn something new each and every time I read her blog. AND the best part is–when I have questions, she answers them! It’s like having my own personal expert. Love it!
Barb invited me to write a few guest posts for her blog and I was honored. I mean–little ol’ me writing on Barb’s blog! WOW.
Go Visit Barb
If you want to know how to make my salad dressings–go here!
[Tweet “Use Renee’s Ideas to dress your plants in style!”]
When I was pregnant with my oldest son–I ate a watermelon each day! Yup! One entire watermelon a day. It was the hottest summer in California . . . I was big as a barn. I cut way more watermelons that I care to count. I decided to make this How-to cut a watermelon video.
Restaurant Days
I spent over a decade in restaurants–the only job that I didn’t have was owner! At times I would work in a deli in the morning and spend my evenings as a culinary artist in the fancy restaurants–it was a crazy non-stop life of food. I’ve taken all I have learned over those years and use it in my home to feed my family healthy, interesting, and simple breakfast, lunches and dinners each day.
One particular job that I had in the deli was fruit trays–especially during graduation season. Think University of Michigan graduation with 100’s of 1000’s of people–and I cooked for a small percentage of them. When I think about it now–the amount of food that I have cooked, boggles my mind!
I would easily cut upwards of 20-50 watermelons on those weekends. I was really, really good at it.
Do you ever get tired of me going on and on about how much I love veggies?
Sorry.
I feel a story coming on . . .
When I was little we had a small asparagus patch, very near the horseradish patch, and not far from the sassafras trees that we made tea with. I loved fresh asparagus. We would eat it raw. Just pluck off a shoot and enjoy. I always noticed that the shoots broke off at different lengths leaving some much longer than others.
So I asked my Daddy, “why?”
He grinned a Camel stained smile, like he always did when I would ask questions, he began to tell me that each asparagus breaks off at its own perfect spot. (How prophetic from a man who would die @49 when I was only 7.) He went on to tell me that when I cooked the asparagus I needed to break each shoot by itself–never cut the asparagus because the knife can feel the natural break.
Fast Forward 40+ years
I look back on those moments with my dad often. He taught me about chickens, ducks, mushrooms, asparagus and so much more. He gave new meaning to the Billy Joel song “Only the Good Die Young”. I miss his physical presence but in mind he is always there–having a smoke, beer in his hand and the best grin EVER.
[Tweet “My dad’s memory lives in my heart! oxox love you daddy.”]
The Video!
GO! GO! GO!
Go get some asparagus and start cooking. Some of the great qualities of asparagus are:
A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease.
Low calories, 20 calories per 5.3 oz. serving, less than 4 calories per spear.
A good source of potassium (helps keep acid/alkaline in balance).
A source of fiber 3 g/serving (daily intake should be 25 grams for women 38 for men).
An excellent source of folate (division and growth of new cells).
A significant source of thiamin (beneficial effects on the nervous system and mental attitude).
A significant source of vitamin B6 (a key factor in red blood cell regeneration, protein metabolism and anti-aging!)
One of the richest sources of rutin, a compound which strengthens capillary walls.
Contains glutathione (GSH) an anti-oxidant.
Would you mind adding this graphic to Pinterest? I want everyone to know asparagus is super healthy!
or
For my asparagus lovers–if you have a favorite recipe–share it in the comments or share a link in the comments!
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