Friday, April 15, 2011

Vegetables of Spring

Flavors and health benefits

Asparagus, peas, beans, artichokes ... early vegetables are easy to cook and rich in fiber and vitamins. Recipes to enjoy!

The heyday announce the arrival of spring vegetables. It's time to enjoy their delicate flavors, but also their nutritional values. Here are some easy recipes to make meals to give a note of spring.

Asparagus: A true vegetable thinness
With 25 calories per 100 grams, the asparagus should be in the spring menus to find the line before step swimsuit! Its low calorie count is not her only asset, it is a source of various minerals (magnesium, potassium, iron, calcium) but low in sodium, making it a food diuretic that stimulates the activity of the kidneys. It is ideal as part of a detox treatment.

It should be eaten soon after purchase as it dehydrates quickly. It is kept in a cool, wrapped in a damp cloth to preserve its freshness up to 24 hours to enjoy all its benefits.

She cooked, preferably with steam to maintain its mineral wealth. It can be accompanied by a light sauce.

Recipe: fried green asparagus with parmesan
Cook the asparagus for 3 minutes in boiling salted water and sauté 2-3 minutes in olive oil over high heat, stirring regularly. Add pine nuts and parmesan and cook for 1 more minute and serve with Parmesan shavings.

The Artichoke: An excellent purifying
It drains the liver and gallbladder and cleanses the digestive system. It is also rich in minerals and low in calories.

It will keep 2-3 days in the crisper of the refrigerator. Small purple, meanwhile, should be eaten, preferably on the day of purchase.

Small purple are delicious stew prepared with tomatoes, white wine and herbs. The largest are eaten boiled or steamed with a sauce or dressing, lighter, a mustard sauce and chive cream cheese.

Recipes for artichokes

The bean: source of protein
It is interesting for its protein intake (5 g / 100 g) and fiber. But it also provides complex carbohydrates, carotenes and vitamin C.

Still in its shell, it keeps up to 4 days refrigerated.

It is excellent raw with salted butter and bread but you can also enjoy simmered with onions and parsley.

Recipe for baked beans, fresh

The sugar snap peas: delicate and tender
Even if, in fact, a pea picked before maturity, it is two times less calories than the pea (only 40 kcal per 100 g). However, it is rich in vitamins A, B, C and E, minerals and fiber making it a good food bowel. Finally, it is also richer in protein than other vegetables.

We must choose a bright green, it must be crisp. it will keep 2 to 3 days protected by plastic wrap.

It can be eaten very simply steamed with just a dab of butter. But it also lends itself to Fried, risottos, alone or mixed with other spring vegetables.

No comments: