I started running to lose some weight. 2 years later, I’m hoping to lose some weight to run (a little better.) Alas, recent studies declare that the key to weight loss lies in eating fewer calories, as opposed to exercising more.
So, for the health of the family, as well as the planet, we decide to heed Michael Pollan’s (The Omnivore’s Dilemma, In Defense of Food) tenet, Eat food. Not too much. Mostly plants.
Plants: Happily, mid-May brings fresh asparagus, the runner’s friend, to our South Jersey environs. Asparagus tastes of spring; fresh and sweet: And it’s a nutritional superpower. Asparagus provides 105% of the daily requirement of Vitamin K (for bone health) and 65% Folate (promotes healthy blood cells.) It is high in Vitamin C, which increases iron absorption.
Roasted asparagus- an incredibly simple preparation. We eat this as a side dish, on top of pasta or folded into risotto.
Ingredients:
Fresh Asparagus
Olive Oil
Salt- (sea salt is terrific here)
Directions:
Preheat the oven to 450.
Snap the tough ends off the asparagus and discard.
Soak the asparagus in cold water. Drain. Repeat this process about 3 times, until the water is clear and non-sandy.
Lay the asparagus spears in a single layer on a baking dish.
Drizzle olive oil over the spears. Sprinkle salt on top.
Bake for about 15-25 minutes; depending on the thickness of the asparagus. In our home, the dish is done when the asparagus is sizzling and the ends are almost caramelized.
Joy! Asparagus season corresponds with strawberry season. Divine on shortcake, in smoothies or eaten alone, strawberries are full of the antioxidants compounds called anthocyanins, which help reduce inflation and counteract muscle damage. They are high in Vitamin C.
When the early spring season ends, we steel ourselves by looking towards the next glorious bounty—tomatoes, corn and basil.
