Spring has definitely arrived! If you’re eating locally in Canada, you can expect your choice of fresh produce to widen. One of the first spring veggies that pop up is asparagus, which also happens to be the star ingredient in this month’s SOS Kitchen Challenge! Check out Ricki or Kim‘s blogs for more vegan recipes with asparagus.
Asparagus is elegant and flavourful, and high in the antioxidant mineral selenium. And it also makes your pee smell. This is caused by sulfur compounds present in asparagus that get excreted through the urine as it’s metabolized. Sulfur may be stinky, but it’s great for detoxification purposes. It’s very interesting that along with asparagus, spring brings bushels of detoxifying vegetables like leeks, dandelion greens, radishes, and swiss chard. When the weather warms, our bodies are ready to shed some of our winter insulation, and the food that pops up at this time happens to promote precisely this action.
Nature is so smart!
Dairy-free Asparagus Dip
1 cup chopped asparagus (about 15 spears, fibrous ends snapped off), steamed until bright green (about 10 minutes)
-Drain and rinse cashews, and add them to a food processor with the garlic, dill, salt, and cayenne. Process until smooth.
Gluten-free Pumpernickel Skillet Bread
1 cup buckwheat flour
-Generously grease a 9 inch cast iron skillet with oil. Preheat oven to 400 C, and put greased skillet in the oven as it preheats.