cooking-vegan:

hibachi by postbear on Flickr.
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iamnotover:

This is the cutest food pyramid ever. We just need a little extra wedge for chocolate + tahini amirite?
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Salad of the Week - SHAVED ASPARAGUS SALAD
Ingredients (makes 4 servings)

½ medium lemon, finely grated zest


2 tsp lemon juice, freshly squeezed (from ½ lemon)


2 tsp white wine vinegar


2 Tbsp minced shallot (from about 1 medium)


Kosher salt


Freshly ground black pepper


½ c pea greens/sprouts


3 Tbsp pine nuts


1 lb thick asparagus spears, tough bottoms removed


3 Tbsp extra-virgin olive oil


½ c Parmesan cheese (about 1 ½ oz), shaved or grated


1 Tbsp fresh Italian parsley leaves, finely chopped

Preparation

Combine the lemon zest and juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.


Meanwhile, toast the pine nuts in a medium pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.


Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely)


Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Season dressing as needed


Add pea greens, pine nuts, dressing, half of the Parmesan, and parsley to the asparagus and toss to combine. Taste and season with s&p. Let sit at least 10 minutes before serving. Garnish with remaining Parmesan
Eat low GI foods before a workout!
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4290
ahealthblog:

Eggs are a nutritional powerhouse   
38
thevegetablemarket:

Harvested Greens by joeysplanting on Flickr.
396
y0ucrazybitch:

dailydoseofstuf:

Turkey

Love
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