Recipes

Asparagus Kebabs

Asparagus Kebabs

We already covered traditionally grilled asparagus, this is another innovative take on the idea.
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Ingredients

  • 16 Asparagus Spears
  • 1 Minced Garlic Clove
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Sesame Seeds
  • Salt and Pepper to Taste

Instructions

  • Skew the asparagus spears on skewers or toothpicks.
  • Place them on a pre-heated rack.
  • In a small bowl, mix together all the rest of the ingredients and brush them over the skewers while turning sides frequently.
  • Plate and serve immediately.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Buttered Asparagus

Buttered Asparagus

Butter is a rich luxury that is loved by everyone. You can cheat on your diet a little bit by cooking the super-healthy asparagus in butter. It won’t really be cheating since asparagus is so healthy in itself, right?
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Ingredients

  • 2 Cups Trimmed Asparagus Spears
  • 3 Tablespoons Butter
  • 1 Minced Garlic Clove
  • Salt and Pepper to Taste

Instructions

  • Boil asparagus for about 2-3 minutes or until crisp yet tender.
  • Drain and set aside.
  • In a skillet, heat the butter and brown the garlic.
  • Toss in the asparagus and season accordingly.
  • Plate and Serve.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Nutty Asparagus

Nutty Asparagus

Nuts are a natural source of good fatty acids. They work well to keep you warm and are also exceptionally delicious. You can virtually use any nuts of your choice.
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Ingredients

  • 1 Cup Trimmed Asparagus Spears
  • 1/2 Cup Sliced Onions
  • 2 Tablespoons Raisins
  • 2 Tablespoons Pine Nuts
  • 2 Tablespoons Honey
  • 1/2 Teaspoon Orange Zest
  • 2 Tablespoons Orange Juice
  • 2 Tablespoons Olive Oil
  • A Pinch Black Pepper

Instructions

  • Boil asparagus for about 2-3 minutes or until crisp yet tender.
  • Drain and set aside.
  • In a skillet, heat olive oil and fry the raisins and the pine nuts.
  • Add in all the flavourings and mix evenly.
  • Toss in the boiled asparagus and mix well so that all the spears are coated well.
  • Serve warm.
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Course; Nuts / Side Dish / Vegetables
Diets; Vegetarian

Garlic Flavored Asparagus

Garlic Flavored Asparagus

One of the perks of the bland flavor of asparagus is that it responds well to even mild flavoring like that of garlic.
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Ingredients

  • 1 Cup Trimmed Asparagus Spears
  • 4 Minced Garlic Clove
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to Taste

Instructions

  • Boil asparagus for about 2-3 minutes or until crisp yet tender.
  • Drain and set aside.
  • In a skillet, heat olive oil and brown the garlic.
  • Season with salt and pepper and toss in the asparagus.
  • Cook until slightly browned.
  • Serve Warm.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Tantalizing Tomatoes and Asparagus

Tantalizing Tomatoes and Asparagus

The natural bland flavor of asparagus works really well with the slightly tangy flavor of tomatoes. So you’ll see this combination featured in alot of different recipes.
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Ingredients

  • 1 Cup Trimmed Asparagus Spears
  • 1 1/2 Cups Baby Tomatoes
  • 1 Minced Garlic Clove
  • 3 Tablespoons Goat Cheese
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to Taste

Instructions

  • Boil asparagus for about 2-3 minutes or until crisp yet tender.
  • Drain and set aside.
  • In a skillet, heat the olive oil and brown the garlic.
  • Then add in the tomatoes and all the spices.
  • Toss in the asparagus and drizzle with cheese.
  • Serve warm.
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Course; Cheese / Side Dish / Vegetables
Diets; Vegetarian

Tangy Grilled Asparagus

Tangy Grilled Asparagus

The most common reservation that people have against asparagus is that it is bland in taste and texture. This can be easily managed by grilling it. Grilling adds a nice smoky flavour and crispy texture to the spears that is very pleasant.
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Ingredients

  • 1 Cup Trimmed Asparagus Spears
  • 2 Teaspoons Chopped Capers
  • 1/4 Cup Chopped Basil Leaves
  • 1 Minced Garlic Clove
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Vinegar
  • 1/2 Teaspoon Mustard Powder
  • Salt and Pepper to Taste

Instructions

  • Toss asparagus with salt, pepper and a little bit of oil and grill on a pre-heated rack.
  • In a small bowl, whisk together oil, vinegar and mustard.
  • Add in the capers and basil to form a sauce.
  • Drizzle it over the grilled spears.
  • Serve while hot.
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Course; Side Dish / Vegetables

Pomegranate and Hazelnut

Pomegranate and Hazelnut

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Ingredients

  • 1 recipe All-Natural Granola
  • 1 cup crushed hazelnuts skins on
  • ½ teaspoon cardamom powder

Parfait

  • ½ cup pomegranate juice
  • 1 tablespoon honey
  • 2 cups plain whole-milk yogurt or Greek yogurt
  • ¼ cup pomegranate arils

Instructions

  • Make the granola as directed, using the hazelnuts in place of the pecans and adding the cardamom to the dry mixture.
  • To make the parfait: In a small saucepan, whisk together the pomegranate juice and honey.
  • Bring to a boil, reduce the heat to medium-low, and let the pomegranate juice cook down until it reduces by half, 5 to 6 minutes.
  • Let cool.
  • Swirl the pomegranate juice mixture into the yogurt.
  • Divide among 2 bowls and finish with ¼ cup (36 g) of the granola and 2 tablespoons (20 g) pomegranate arils for each bowl.
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Course; Breakfast / Fruit / Nuts
Diets; Vegetarian

Cinnamon Apples with Sorghum-Spelt

Cinnamon Apples with Sorghum-Spelt

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Ingredients

  • 2 cups rolled spelt flakes
  • ¼ cup sorghum syrup
  • Parfait
  • 1 tablespoon butter
  • 1 large apple peeled, cored, and cut into ¼-inch (6 mm) cubes
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 2 cups (plain whole-milk yogurt or Greek-style yogurt

Instructions

  • Make the granola as directed, using the spelt flakes in place of the oats and the sorghum in place of the maple syrup.
  • To make the parfait: Melt the butter in a skillet over low heat.
  • Add the apple, cinnamon, and maple syrup.
  • Cook until the apples are soft, 5 to 6 minutes.
  • Remove from the heat and let cool.
  • Divide the yogurt among 2 bowls and top with the apples and 3 to 4 tablespoons (27 to 36 g) of the spelt granola.
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Course; Breakfast / Fruit
Diets; Vegetarian

Ginger Blueberries with Honey

Ginger Blueberries with Honey

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Ingredients

  • 1 recipe All-Natural Granola
  • ½ cup uncooked quinoa
  • ¼ cup honey

Parfait

  • 3 cups blueberries
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 teaspoons minced ginger
  • 2 teaspoons lemon zest
  • 2 cups plain whole-milk yogurt or Greek-style yogurt

Instructions

  • Preheat the oven to 250ËšF (120ËšC, or gas mark ½).
  • Rinse (and soak, if desired) the quinoa, and spread out in a thin layer on a baking tray covered with parchment paper.
  • Bake until the liquid has evaporated, 15 to 20 minutes.
  • Make the granola recipe as directed, replacing the maple syrup with the honey and using the quinoa in place of the pecans.
  • To make the parfait: Place the blueberries in a small saucepan along with the honey, lemon juice, ginger, and lemon zest.
  • Heat over medium-low heat until the blueberries are juicy, 5 to 6 minutes.
  • Remove from the heat and let cool.
  • Swirl the blueberries into the yogurt.
  • Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.
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Course; Breakfast / Fruit
Diets; Vegetarian

Roasted Strawberries with Almond-Kamut

Roasted Strawberries with Almond-Kamut

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Ingredients

  • 1 recipe All-Natural Granola
  • 1 cup Kamut flakes
  • 1 cup sliced almonds

Parfait

  • 2 cups quartered strawberries
  • 2 teaspoons honey
  • 480 g plain whole-milk yogurt or Greek-style yogurt

Instructions

  • Make the granola recipe as directed using the Kamut flakes in place of 1 cup (100 g) of the oats and the almonds in place of the pecans.
  • To make the parfait:
  • Preheat the oven to 375ËšF (190ËšC, or gas mark 5).
  • Spread the strawberries in a roasting pan and bake for 20 minutes.
  • Toss with the honey and let cool.
  • Swirl the roasted strawberries into the yogurt.
  • Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.
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Course; Breakfast / Fruit / Nuts
Diets; Vegetarian