07 Apr RECIPE OF THE MONTH – APRIL
Our experienced Nutritional Therapist Rebecca Keane brings you a monthly blog with food tips and recipes, that anyone could use to boost their immune system and stay healthy. This month’s post celebrates asparagus season!
We’re now coming into asparagus season. It’s usually starts towards the end of April till mid June.
Asparagus is an excellent source of essential vitamins and minerals especially folate, vitamins A, C and K and plant flavonoinds; quercetin, kaempferol and isorhamnetin. This vegetable also acts as a prebiotic fibre by feeding the beneficial bacteria that live in our microbiome, which helps to support a healthy digestive system.
ASPARAGUS AND GREENS NOODLES
WITH LEMON HONEY SEEDS
This is one of my favourite dishes, and is so easy to make packed full of nutritious greens.
Vegan | Easy | Prep time 10 minutes | cooking time 10 minutes | serves 2-3
1 tbsp sesame seeds
1 tbsp pumpkin seeds
1 tbsp of dried chilli flakes
1 lemon juiced
1 tbsp of coconut oil or sesame oil
A handful of rainbow chard
A handful of kale
A bunch of asparagus
A bunch of tender stem broccoli
You can always add a fudgy soft boiled egg if you wanted an extra bit of protein
For the sauce:
1 tbsp honey
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp tamari sauce (or soy)
A pinch of chilli flakes
Start with lightly frying on a low heat the sesame and pumpkin seeds in coconut or sesame oil. Let them cool down and set aside on some greaseproof paper
Meanwhile chop your tender stem broccoli and asparagus into shorter pieces
Next, get a large wok and stir fry the vegetables (kale, collard greens, asparagus and broccoli) in the coconut oil.
Mix the ingredients for the sauce in a small jug or bowl, and then add to the vegetables in the wok after they have started to cook for a few minutes.
Cook the soba noodles according to the instructions. They usually only take a few minutes so be aware of time. You don’t want them to go soggy (I used soba noodles that are made from buckwheat. I find these easier to digest and they have a low glycemic index. They are also gluten free so are suitable for anyone following a gluten free diet.)
When the noodles have cooked, then transfer them onto the cooked greens.
Add to a plate or bowl and garnish with the seeds and squeeze more lemon if desired.
NUTRITIONAL THERAPY WITH REBECCA KEANE
Nutritional therapy is recognised as a complementary medicine and is relevant for individuals with chronic conditions, as well as those looking for support to enhance their health and wellbeing.
Contact us to schedule a FREE telephone consultation with Rebecca and to book your appointment.