CSA, Eggs, Farming, Gardening, Grilling, Health, Health Food, Healthy, Healthy Fats, Holistic, Keto, Nutrition, Nutritional Therapy, Organic, Spring, Uncategorized, Vegetables, Wellness

Asparagus – Worthy of Royalty

Asparagus season

Queen Nefertiti proclaimed it to be the food of the Gods, King Louis XIV dubbed it the “king of vegetables” and a European museum is dedicated solely to it… yep we are talking ASPARAGUS! Asparagus has been cultivated for millennia. The tender immature perennial shoots or spears typically pop up around mid-May to mid-June in WI and are a delicacy not to be missed!
Aside from their delicious taste, asparagus is loaded with nutrients – six fresh cooked asparagus spears contain 1 g dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131 mcg Folate and just 27 calories per cup. Asparagus is high in antioxidants helping slow down the aging process and the minerals and amino acids it contains help protect the liver against toxins.
Fresh asparagus spears should be firm to the touch, straight and unbendable (firm but tender) and the tips should be tightly closed and a dark green or purple color. White asparagus is the same as green except it has not been exposed to sunlight.  To store, trim a half an inch from the ends of unwashed asparagus and stand them in a jar with an inch of cold water covered in the refrigerator or wrap ends in a wet paper towel and put in a plastic bag in the veggie drawer of the refrigerator for longer storage time.

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Asparagus pairs well with many vegetables like mushrooms & especially seasonal morels, and other foods like eggs, salmon and hollandaise sauce. Asparagus should be lightly cooked, steamed, or roasted for best flavor and texture. Brush some olive oil on tender spears and throw them on the grill until crisp tender. Raw stalks can be thinly shaved into a salad, add some cherry tomatoes, Feta and vinaigrette. Try asparagus wrapped in prosciutto for an appetizer or side dish.
Most of us have heard of “asparagus pee” the peculiar smell that urine takes on after consuming asparagus. In actuality, only 25% of us have a specific gene that enables us to detect the smell. Apparently my Husband and I both have that gene!
Fresh local asparagus is one of the first spring vegetables available and only around for a few short weeks so head to your farmers market or favorite store before it’s all gone!

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Pass the asparagus please!

Cynthia Hill, NTP

Prairie Hill Nutrition

 

 

 

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Farming, Healthy, Healthy Fats, Meat, Nutritional Therapy, Wellness

Springtime Rack of Lamb

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Spring is the perfect time to enjoy fresh lamb!  Rack of lamb makes an impressive presentation and its no fuss preparation requires little time in the kitchen.  Serve with roasted potatoes and spring peas or fresh asparagus for an elegant springtime meal.

Rack of Lamb

4 servings

 

1 Rack of Lamb (preferably grass fed)

1/3 cup Dijon mustard

2 Tbl. Worcestershire sauce or 1/2 TBL balsamic vinegar

1 Tbl. Olive oil

1 clove garlic

1 TBL. Fresh Rosemary

1 tsp. Sea salt

 

Use a food processor to process the garlic, rosemary, and sea salt until finely minced.  Add the Dijon mustard, Worcestershire sauce (or balsamic vinegar) and olive oil and  process for 1 minute.  Alternately, finely mince rosemary and garlic and mix together with sea salt, Dijon mustard, Worcestershire sauce and olive oil.

Place the rack of lamb on a lightly greased rack (rib ends facing down) in a roasting pan lined with aluminum foil.  Brush both sides of the lamb with the mustard mixture.  Let stand for about an hour. 

Preheat oven to 450 degrees F

Roast lamb for approximately 20 minutes for rare and 25 minutes for medium-rare.  Remove from oven, cover with aluminum foil and let rest for 10 minutes.  Cut roast into single ribs and serve.

 

Give thanks for all animals and plants that nourish and sustain us.

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By Cynthia Hill, NTP

 

CSA, Detoxification, Farming, Gardening, Health, Health Food, Holistic, Nutrition, Nutritional Therapy, Organic, Soup, Vegetables, Wellness

Carrot Soup

Healthy vegetarian soup puree

By Cynthia Hill, NTP

“March” into Spring with a quick and easy velvety smooth carrot soup!  Just a handful of fresh ingredients makes this soup the perfect warm up for Spring.  Aside from tasting delicious, carrot soup is packed full of nutrients too.  Carrots are high in vitamin A and a very good source of biotin, vitamin K, fiber, molybdenum, vitamin B6, and vitamin C. Collagen rich chicken stock/bone broth promotes healthy digestion, healthy hair and nail growth, and reduces joint pain and inflammation.  Onions and garlic are  rich in sulphur compounds and flavonoids.  Full fat yogurt provides calcium and good bacteria (probiotics).  Butter of course adds flavor (everything tastes better with butter!) and has a long list of health benefits including promoting  the absorption of minerals, high in vitamin A, E, K, selenium, CLA and antioxidants. And lastly, herbs contain antibacterial/anti-inflammatory/antioxidant properties.

Carrot Soup

Ingredients:

2 lbs. organic carrots, scrubbed and quartered lengthwise

4 cups chicken stock or bone broth (homemade, organic, free range is best)

1 cup finely chopped organic yellow onion

2 small cloves organic garlic

1 cup full fat yogurt (grass-fed or organic is best)

3-4 tbsp. butter (grass-fed or organic is best)

Fresh or dried thyme, dill or parsley

To make:

Salt chicken stock to taste. (a good quality sea salt is best)

Parboil carrots in chicken stock about 12 to 15 minutes until just tender.   Let cool.

While carrots are cooling, sauté the onion and garlic in butter until soft.

Purée  carrots, stock, sautéed onions & garlic and yogurt using a stick blender (or regular blender) until smooth.

Add some fresh thyme, dill or parsley  (or about  1 tsp. dried),  additional salt and pepper to taste.

Heat slowly over low heat until warmed through, or chill and serve cold.

For another pretty presentation, swirl a dollop of sour cream and add a thyme, dill or parsley sprig to individual bowls (optional).

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Recipe adapted from Jennifer Dillman, NTP

 

CSA, Detoxification, Farming, Gardening, Health, Health Food, Holistic, Nutrition, Nutritional Therapy, Organic, Vegetables, Wellness

Get Your Veggies On!

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We all know how good vegetables and fruits are for us.   From anti-aging, disease preventing antioxidants, to vitamins, minerals and fiber, fruits & vegetables are nutritional  powerhouses and the foundation of a healthy diet.  Antidote Wellness Therapies is super excited to be hosting a Summer and Fall CSA with Turtle Creek Gardens.  Turtle Creek Gardens is located just North of Delavan and is USDA/MOSA Certified Organic. Click here to learn more about Turtle Creek Gardens Farm.

Not familiar with a CSA?  CSA stands for Community Supported Agriculture.  A CSA is a great way to purchase local seasonal produce right from the farmer.  Purchasing a CSA allows you to know your farmer and how and where your food is grown, putting your dollars back into the community.

So how does a CSA work?  The farmer offers a certain number of shares to the public.  Shares typically include a box of vegetables but other farm products may be offered as well such as fruits, herbs, eggs, cheese, honey, meats and so on.  Buyers purchase a share or subscription/membership.  In return, the member receives a box of seasonal produce weekly or bi-weekly throughout the growing season delivered to a designated drop off site.

This arrangement is beneficial to both the farmer and the consumer.  The farmer can market during the off-season, receive payment early helping with cash flow, and get an idea on how much and what to plant, and has an opportunity to get to know his/her customers.  The consumer benefits by getting the freshest foods possible direct from the farmer, exposure to new vegetables and ways of cooking them and developing a relationship with the farmer who grows their food.

Turtle Creek Gardens CSA will be delivering right here to Antidote for easy pick up every other Wednesday from 4-6 pm. Wondering what you will receive in your Turtle Creek Gardens CSA box?  View a slide show here.

*The deadline is fast approaching and shares are limited.  Sign up today and enjoy fresh local produce from June to November!  Contact Antidote Wellness Therapies at 262.298.5055 for a sign up form or directly with Turtle Creek Gardens here. (Make a note on the application that Antidote Wellness Therapies is your pick up location).  Please join Antidote as we get our veggies on!

1446167307_d8acf70ad403By Cynthia Hill, Nutritional Therapy Practitioner at Antidote Wellness Therapies