Asparagus and Bacon Cream Pasta

Asparagus and Bacon Cream PastaAccording to Food History asparagus has a long history as far back as the first century. There are records of it growing in ancient Greece and Rome. History even records Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons (Kitchen Project)

Of course most eatable plants were first discovered growing wild, and asparagus is no exception. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that we find in the market.

Nutrition facts asparagusThrough selective breeding and growing techniques, a modern non wild asparagus has a thicker stem with more edible flesh.

Asparagus is even a low carbohydrate food, and a 15 on the glycemic index, which is the rating of plant food and how it effects your blood glucose or insulin in the body (0-35 is low).

Now for our featured recipe, and here is what you will need.

 

8 slices thick-cut bacon, chopped

1 pound fresh asparagus, trimmed and cut into 1″ pieces

2 cloves garlic, minced

1 lb pasta (your choice)

2 cups Alfredo sauce (homemade or your favorite store bought brand)

Himalayan salt

black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.

Remove all but 2 tablespoons of grease from the skillet, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic to the skillet, and cook for 1 minute more.

Add the cooked asparagus, garlic, bacon, and Alfredo sauce to the pot of cooked pasta. Toss to combine. If the sauce is too thick, add a bit of the saved pasta water to thin it out. Season to taste with Himalayan salt and pepper before serving (optional).

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Sourdough Bread Day – No Fooling

Sourdough Bread Day - No Fooling

Did you know  the way sourdough bread is prepared helps improve its nutrition value?  The sourdough starter as it is called, pre-digeststarches, making the bread more easily digestible.

Because of this it lowers insulin response, thus improving glucose tolerance. The pre-digested starches helps protect Vitamin B-1 from the damage of the heat will the bread is being baked. The pre-digested starches also break down the gluten, resulting in a bread that gluten-sensitive people can eat.

The process also breaks down phytases which free up minerals for better absorption,  such as zinc, iron, magnesium, copper, and phosphorus.

Don’t be FOOLED into believing folic acid is better for you, as it is the synthetic form of folate, and folate is made in nature and is bio-available to the body.

One medium slice of sourdough has 95 micrograms of folate, which is 24% of the daily required amount needed for good health. Lack of folate in the diet would make you more susceptible to developing cancer, age-related vision loss, hearing loss, and heart disease.

So this April first (2015) enjoy a slice or two of sourdough bread, and We’re Not Fooling.

Grilled Brussels sprouts with baconEnjoy sourdough with – Grilled Brussels sprouts and Bacon

1 pound Brussels sprouts cut in half, cooked, either rosasted or grilled

1/2 pound of bacon, cooked

6 slices of sourdough bread, if using longer slices cut in half

Grill or roast prepared Brussels sprouts. In a medium bowl mix with cooked, chopped bacon.

Warm the slices of sourdough bread, and top with the grilled Brussels sprouts and Bacon.

Enjoy!!

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Turkey Avocado and Dill SandwichEnjoy sourdough with – Turkey Avocado and Dill Sandwich –

4 slices deli smoked turkey

2 eggs fried, yolk cooked

1 avocado, medium, peeled, pitted and sliced

3 or 4 fresh sprigs of dill

1/2 cup fresh baby spinach leaves

Sweet Tomato Chutney – Click here for recipe

Spread sourdough with chutney. Next layer with one or two turkey slices, add fried egg, avocado slices, and top with a sprig of dill and some baby spinach leaves.

Enjoy this sandwich for Sunday brunch, breakfast or lunch.

Stop Fooling around and get to the kitchen and prepare your sourdough bread with either Grilled Brussels sprouts and Bacon or Turkey Avocado and Dill Sandwich.

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