Cancer-Fighting Recipe: Asparagus with Curry Butter
This recipe is teaming with cancer-fighting ingredients which happen to fight aging as well. Asparagus contains glutathione, an important antioxidant found in all tissues of the body. This antioxidant helps to detoxify and eliminate toxins such as heavy metals and pesticides from the body, which can contribute to aging and toxin induced diseases such as cancer.
Limonene a compound found in citrus fruits such as the lemons used in this recipe boosts the body's production of glutathione.
Although, this recipe uses only a small amount of butter, feel free to replace the butter with olive oil if you are a heart conscious cook.
Serves 4
1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Nutrition facts per serving (1/2c): 67 calories; 5 g fat ( 2 g sat , 2 g mono ); 5 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 161 mg sodium; 262 mg potassium.
Nutrition Bonus: Folate (40% daily value), Vitamin A (25% dv), Vitamin C (15% dv).
Recipe from Eating Well: March/April 2009 www. Eatingwell.com
Limonene a compound found in citrus fruits such as the lemons used in this recipe boosts the body's production of glutathione.
Although, this recipe uses only a small amount of butter, feel free to replace the butter with olive oil if you are a heart conscious cook.
Asparagus with Curry Butter
Serves 4Ingredients:
2 teaspoons butter, melted1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Directions:
Combine butter, curry powder, lemon juice and salt in a small bowl.Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Nutrition facts per serving (1/2c): 67 calories; 5 g fat ( 2 g sat , 2 g mono ); 5 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 161 mg sodium; 262 mg potassium.
Nutrition Bonus: Folate (40% daily value), Vitamin A (25% dv), Vitamin C (15% dv).
Recipe from Eating Well: March/April 2009 www. Eatingwell.com
0 comments:
Post a Comment