Spring/Summer time = time to eat asparagus!
Eating seasonally (foods that grow locally according
to the seasons), ensures your body is getting the nutrients
and vitamins that nature intends for it to have.
INGREDIENTS:
– 1 bunch of asparagus
– 1 tbs coconut oil (virgin, organic), grapeseed oil or olive oil
– a few sprinkles of unsweetened shredded coconut
– dash of sea salt
DIRECTIONS:
1. Cut off bottom of asparagus stalks and wash well
2. Sprinkle on top some coconut oil, shredded coconut and sea salt
3. Broil for approximately 12 min (or bake) on a parchment-lined sheet.
Voila!
BENEFITS:
Asparagus: cleanses blood, detoxifies the kidneys, alkaline – supports immune system, protein, potassium, folic acid, vitamins A, C, K, high in fiber
Coconut Oil: helps metabolism, boosts energy, stabilizes blood sugar, anti-viral, anti-bacterial, can use internally and topically, use for high-heat cooking. virgin: tastes like coconut, unfiltered: neutral taste.
Watch how to make this creative
spring/summer time dish- super easy!
For more info on the benefits of coconut oil,
check out Myra Kornfeld’s (my cooking teacher’s)
article here.
be yummy. be healthy. be well.
xoxo
be well,
arielle
#thebestspringcleanse #ilovemefoods #yum
