All posts tagged asparagus

White Detox Smoothie

This white detox smoothie is a light and creamy start into the day. I’ve never had a smoothie like this.

It's asparagus season and on the local farmers market you can buy regional green and white asparagus. I love asparagus dishes, in every variation, but I’ve never had a smoothie with asparagus or read a smoothie recipe. So I thought about a white and clear detox smoothie with asparagus.

Because asparagus is one of the  top 20 foods, that detox your body. Asparagus helps your liver to drain out the toxics, for the reason that the liver is responsible for filtering out all of these.

I’ll also post a new recipe with green asparagus soon.

White Detox Smoothie

(2 servings approximately 400ml/serving)

Ingredients:

3 - 5 big to medium sized white asparagus, peeled and roughly chopped
1/2 cucumber, peeled and roughly chopped
2 small ripe bananas, roughly chopped
1 sweet pear, roughly chopped
½ tablespoon fresh lemon juice
1 small lemon, filets
2 tablespoon almond cream or ¼ cup almonds
1 tablespoon agave syrup
1 teaspoon maca powder
2 cups coconut water
1 cup creamy coconut milk

½ tablespoon goji berries, dried
2 tablespoons almonds

How to:

Blend white asparagus, cucumber, banana, pear, lemon juice, lemon slices, almonds or almond cream, agave syrup, maca powder, creamy coconut milk and coconut water in an electric blender.

Blend till it’s smooth.

Top with some goji berries and almonds.

I hope you like the taste.

You will find a alternative green smoothie recipe on this blog "Nanouks Green Power Smoothie".

Enjoy!

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.

Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame

How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a plate.

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.

Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.

Enjoy!

I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.