Rule no.1: Always get your greens…
Asparagus is often over looked on the shopping list, but this vegetable is excellent for clearly the body of bad toxins.
Green vegetables contain high levels of chlorophyll. This helps your body clean itself of heavy metals and is a known anti-oxidant and anti-carcinogenic.
Asparagus is loaded with nutrients and antioxidants and is a powerful tool for helping filter out and drain the toxic materials from our liver.
Asparagus is also known for boosting the enzymes that break down alcohol. It works better before the symptoms set in so it may be worth while to stay some in the fridge in preparation for the midnight feast that usually follows.
When you are exercising, it’s important to keep your energy levels up and protect your immune system which is where vegetables come in – asparagus appears in the majority of superfood/healthy restaurant options and can be prepared and served within minutes.
Blend it…
Ingredients
Olive oil (2 tbsp)
Onion (1/2)
Asparagus (400g/14oz)
Vegetable stock (500ml)
Preparation:
Chop asparagus and onion finely before cooking.
Instructions:
Heat the olive oil in a saucepan – add onion and cook until softened.
Add the asparagus and cook for another 2-3 minutes.
Add the stock and bring to the boil – reduce the heat to simmer until the asparagus is cooked through.
Blend until smooth. (Salt and freshly ground black pepper can be added for seasoning).
Top tip: Storing asparagus spears standing upright in a glass jar (as shown above) can make the vegetable last up to two weeks longer.
Previous Shopping List Additions:
Beetroot
