Everything you need to know about asparagus

April 23, 2024 / feelaliveuk / Leave a comment

Fresh,Ripe,Asparagus,With,Sunny,,Vivid,,Hard,Light,And,Shadows.

Asparagus which is currently in season is such a versatile vegetable: do you boil them, roast them, or steam them? The truth is that you can do all three for delicious results. Firstly, however, let’s explore their amazing health benefits, of which there are many.

Clinical Nutritionist Suzie Sawyer shares the nutritional benefits of asparagus.

Suzie HFMA V4

Asparagus provides prebiotics

Close up on woman's stomach with hands making a heart shape to show a healthy tummy

Prebiotics are food for the gut. Just like us, the good bacteria inside our gut, also known as probiotics, need to be fed. Asparagus contains inulin, a type of insoluble fibre that is not broken down in the first part of digestion but reaches the large intestine where it’s able to work its magic. This fibre is a prebiotic that feeds the good guys, especially the important Lactobacillus and Bifidobacterium strains.

Asparagus is good for the heart

CLose up of two hands making a heart shape with the sun in the background

In a world where heart disease is one of the leading causes of death, our most precious organ needs all the help it can get. Asparagus provides a good number of B-vitamins, which together help to keep our biochemistry in good working order.

Asparagus also provides vitamin B2, vitamin B6 and folate which are important for managing an amino acid called homocysteine, of which raised levels have been implicated in heart disease. With sufficient B vitamins (and some other nutrients), homocysteine levels can be managed.

Asparagus packs a nutrient punch

shutterstock_109104284 vitamin K Mar17

Asparagus is loaded with vitamin C, which is essential for a heathy immune system, for energy and, importantly it’s one of our key antioxidant nutrients. This means it can help protect the body from free radical damage, partly responsible for the ageing process.

Additionally, it’s rich in vitamin K, needed for healthy blood and for the blood clotting process, which is key to our very survival. Vitamin K also works alongside Vitamin D to support bone health.

Asparagus helps detoxification

shutterstock_287322698 detox Nov15

When it comes to detoxification asparagus is beneficial for a couple of reasons. Firstly, asparagus contains some key nutrients, including choline and the B vitamins which are needed in the liver’s normal detoxification processes.

Secondly, asparagus is a natural diuretic, which means it helps to stop water retention by gently working on the kidneys to keep everything flushed through. Just like all our organs, the liver and kidneys work extremely hard for us, especially in the overall detoxification process, so they certainly need all the help they can get.

Asparagus may help with weight management

Close up on woman's feet on a pair of scales with a measuring tape

This is great news and there are several reasons why asparagus may be helpful if you’re watching your weight. Clearly the fact that it can help the body detoxify is going to indirectly help with weight loss. If we’re hanging onto toxins, this can also mean we hold onto fat.

Importantly, asparagus helps balance blood sugar levels which is another key part of effective weight management. If blood glucose and insulin levels are spiking, then there’s a constant shunting of glucose into the fat cells, which is certainly counter-productive in this situation. Coupled with the fact that asparagus is low in calories and fat, and the fibre content helps to keep us feeling fuller for longer, it’s certainly going to be helpful for any of us who are watching our waistlines.

How to cook asparagus

Grilled,Green,Asparagus,With,Parmesan,Cheese

The good news is that you have many options. It can be steamed, boiled, barbecued, roasted, or grilled and asparagus works with a wealth of other foods.

Asparagus can be simply roasted with a little olive oil and sprinkled with shaved Parmesan as a perfect vegetable dish, or it’s often served as a delicious starter in restaurants with a little hollandaise sauce on the side.

Enjoy this vegetable while it’s in season now and at its best.

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Discovering the delights and nutritional benefits of English Asparagus

April 24, 2023 / feelaliveuk / Leave a comment

Close up of a woman holding a bunch of fresh asparagus

It is English Asparagus season again and a time to celebrate! We know that all fruits and veggies taste better when in season, but English asparagus outshines all its competitors because its taste is simply like no other when fresh and local.

Imported asparagus in the shops year-round can sometimes be tasteless and often has a woody texture but there is nothing like fresh English!

Clinical Nutritionist Suzie Sawyer shares the wonders of asparagus. But hurry, as the season is short and traditionally ends on the Summer Solstice!

A nutritional powerhouse

Asparagus really packs a punch when it comes to nutritional content. Asparagus is loaded with vitamin C, which is essential for a healthy immune system, energy and, importantly, it’s one of our key antioxidant nutrients. This means it can help protect the body from free radical damage, partly responsible for the ageing process.

Fresh,Ripe,Asparagus,With,Sunny,,Vivid,,Hard,Light,And,Shadows.

Additionally, it’s rich in vitamin K, which we need for our bones and healthy blood, the B-vitamins for energy, and fibre to help keep the digestive system in good working order. Importantly, asparagus is rich in glutathione which helps the liver to detoxify; it’s been found to be a great hangover remedy. Furthermore, this little gem helps feed the beneficial bacteria in the gut which is essential for all body systems to work correctly. It’s certainly impressive in the nutritional stakes.

What else is it good for?

Most people notice a rather unpleasant smell in their urine after eating asparagus! However, this isn’t all bad; it’s down to the asparagusic acid in asparagus which is a sulphur compound that not only helps the liver but is great for the skin too. Conditions such as eczema, psoriasis or rosacea may all benefit from a diet rich in asparagus.

Grilled asparagus wrapped in parma ham

Another little-known fact is that asparagus is a natural diuretic, so it can help if you’re suffering from any kind of water retention. This also works as part of the body’s natural detoxification processes. And interestingly, people often eat lots of asparagus as part of an effective weight loss plan. It’s certainly a win-win with asparagus

How to cook it

There’s not much you can’t do with asparagus. It can be steamed, boiled, barbecued, roasted or grilled and works with a wealth of other foods.

Grilled,Green,Asparagus,With,Parmesan,Cheese

Asparagus can be simply roasted with a little olive oil and sprinkled with shaved Parmesan as a perfect vegetable side, or with some cubed feta and chopped walnuts. It works with any form of pasta dish, especially with garlic prawns and spaghetti. Or try it freshly steamed and added to a salad or roasted on top of cheese on toast.

shutterstock_545808604 asparagus and egg May17

Why not start the day with a protein and detox punch? Asparagus works really well lightly steamed with eggs (think about runny eggs for dipping) or roasted with a poached egg on top. Eggs are high in protein, containing all the essential amino acids, but also help with liver detoxification as they’re high in sulphur too. Certainly, a powerful hangover recipe.

A bowl of watercress soup

Soups are brilliant because they retain all the nutrients when the ingredients are cooked. Asparagus soup is a nutritional winner when made using fried garlic, shallots, spinach and vegetable stock. Garlic and shallots are brilliant for feeding the good gut bacteria, and spinach is loaded with energising folate, iron, and bone-loving calcium. Even better, it’s really quick to make and will easily keep in the fridge.

So why not pick up some English asparagus today and enjoy this delicious vegetable at its best.

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Eat seasonally: top fruits and vegetables for June

June 14, 2021June 11, 2021 / feelaliveuk / Leave a comment

A woman holding a heartshaped bowl full of strawberries

As always time flies by and we’re already at the halfway point of the year. However, a big consolation is that June offers a wonderful array of colourful and nutritious fruits and vegetables.

The more we can eat with the seasons, generally the better the nutrient content of the food.

Clinical Nutritionist Suzie Sawyer shares her five top fruits and vegetables for June.

Courgettes

A range of courgettes

Courgettes are a type of marrow that are also known as zucchini to the Italians and Americans. As with many fruits and vegetables most of their nutrients are found just under the skin, hence the skin is soft and perfectly edible. However, because their flavour is very ‘light’, courgettes are often cooked in recipes with some stronger flavours. A great option is baking them with garlic, sundried tomatoes, pinenuts and topping with breadcrumbs. Or why not try roasting with other vegetables with rosemary, or in a delicious ratatouille with tomatoes, thyme, garlic and aubergines.

Courgettes,Stuffed,With,Breadcrumbs,,Pine,Nuts,,Sun,Dried,Tomatoes,And

Courgettes are a great source of the antioxidant vitamin C, which helps protect the skin from sun damage and the ageing process. Additionally, they are high in energising folate and beta-carotene which is turned into vitamin A as the body needs, and which protects the immune system.

Strawberries

a punnet of strawberries

Strawberries are synonymous with the British summer and locally grown summer strawberries have a much fuller flavour than those imported during the winter months. Whilst strawberries are called ‘fruits’ they are actually from the rose family. However, we would certainly not hold this against them because they’re nutritional jewels when it comes to delivering plenty of vitamin C (one of the highest amounts within the berry family of fruits).

Strawberries are also rich in powerful antioxidants, helping protect us from disease including heart disease and other degenerative conditions.

Two bowls of strawberries and cream

Strawberries can stand proudly on their own. However, their delicious flavour is enhanced by eating them with a little balsamic vinegar, in a pie, with cream or with other colourful summer berries.

Asparagus

Close up of a woman holding a bunch of fresh asparagus

This is another example of how eating British and in season is an entirely different experience to eating imported versions that can be tough and tasteless throughout the year. English asparagus needs to be grabbed quickly because the season is very short. Plus, it quickly deteriorates after picking so it needs to be eaten as freshly as possible.

Grilled asparagus wrapped in parma ham

Asparagus contains more energising folate than any other vegetable and which is a nutrient that’s frequently deficient in the UK population. Additionally, the fibre in asparagus works as a prebiotic, helping feed the beneficial bacteria that naturally resides in the digestive tract and which plays such an important role in our health. It needs no more than lightly steaming and serving with a drizzle of olive oil and a sprinkle of Parmesan cheese. Or perhaps try them wrapped in parma ham.

Aubergine

Fresh,Healthy,Raw,Purple,Eggplant,On,A,Kitchen,Wooden,Table.

Whilst we tend to associate aubergine with Mediterranean countries, it is widely grown in the UK. And whilst it used to be advised to salt them before cooking to draw out some of their bitterness, their flavour has changed over the years, so this is no longer necessary.

A colourful grilled vegetable salad with aubergine

Whilst aubergines are naturally low in fat, they are often griddled or grilled using oil and they do tend to soak it up like a sponge so use it sparingly! They are delicious cooked in this way, but many may prefer to use them in stews, curries, or ratatouille dishes. Their beautiful purple skin means aubergines are rich in anthocyanins – powerful antioxidants – hence it’s always better to cook them retaining the skin for most nutritional benefits.

Watercress

A bunch of watercress on a wooden board

With its very distinctive peppery flavour, watercress is one of the healthiest salad vegetables. Indeed, it’s a member of the highly nutritious cruciferous vegetable family, just like broccoli, Brussels sprouts and cabbage. Watercress will therefore also have many of their unique health benefits: it is high in vitamin C, beta-carotene and iron, plus it’s a great liver and kidney cleanser.

A bowl of watercress soup

Watercress is traditionally used in soups and works really well used in this way with Jersey Royal potatoes (also now in season). However, it’s great to fully enjoy its delicious flavour in salads with bacon, spinach and Parmesan or in carrot-based juices.

So, embrace seasonal eating and enhance your health too this June – enjoy!

Stay well.

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Celebrate National Vegetarian Week with these top five vegetables

May 11, 2020May 11, 2020 / feelaliveuk / Leave a comment

It’s National Vegetarian Week, celebrating all things great about adopting a totally or predominantly plant-based diet. However, there has also been a rise in people becoming flexitarian; still eating some animal produce but significantly increasing their intake of plant-based foods.

Whilst all vegetables deliver wonderful health benefits, there are certainly some stars in their field.

Clinical nutritionist Suzie Sawyer shares five of her favourites.

Soy beans

Whilst you might not think of soy as a vegetable, it’s part of the legume family. Soya is one of the best vegetable sources of protein, therefore makes a great addition to a vegetarian diet.

Soya is widely consumed in Eastern diets but importantly it’s eaten in its fermented form in foods such as tofu, tempeh and kombucha, produced from the whole bean. Refined forms or those that have been genetically modified should ideally be avoided.

However, apart from their impressive protein content, soya beans are high in important trace minerals such as copper, manganese and phosphorus, essential for joints and bones. Plus, fermented soya works on the body’s natural gut bacteria to produce bone and heart-loving vitamin K and energising folate. There is also plenty of research to suggest soya delivers a number of cardiovascular benefits, especially raising good HDL cholesterol levels.

Spinach

Spinach is one of the most nutrient-dense vegetables on the planet. It contains around 30% protein so is great for both a vegetarian and flexitarian diet.

As with all green leafy vegetables, its nutrient profile is impressive. Spinach is also a great source of vitamin K but is probably famously known for its iron content. Vegetarians can sometimes be lacking in iron since red meat provides the most bio-available form, therefore spinach can help plug the gaps. As with any green food or vegetable, spinach is great for alkalising and detoxifying the body and is in season right now!

Asparagus

Another vegetable with good protein content, asparagus is at its absolute best right now. English asparagus has so much more taste and ‘bite’ than at any other time of the year. Make sure you grab some, gently steam or barbecue and serve simply, seasoned with pepper and salt and a little grated Parmesan cheese.

Asparagus provides plenty of energising B-vitamins, as well as trace minerals such as magnesium, frequently lacking in the Western diet. Plus, it is known as a prebiotic food which helps feed the good gut bacteria, providing benefits to the immune system, especially important during the current situation.

Broccoli

Often referred to as a superfood, broccoli has some amazing health benefits, partly because of the range of nutrients and flavonoids it contains. Broccoli has some of the highest amounts of antioxidant and anti-inflammatory compounds. Plus is helps improve liver health by stimulating detoxification processes and antioxidant compounds in the liver.

Just like these other vegetables, broccoli contains some usable amounts of protein so is great for the vegetarian diet, plus it is packed full of immune-boosting vitamin C. It can be steamed, roasted or sautéed and works well with garlic, chilli and sesame seeds for a real taste punch!

Collard greens

From the same family as broccoli, cauliflower and kale, these dark green leaves also deliver wonderful health benefits, and contain the same profile of antioxidants and other plant compounds.

If you worry that greens are too bland, it’s all about what they’re served with. Greens work really well with strong flavours such as onions, leeks or mushrooms. And in order to preserve maximum nutrients, taste and texture, they’re much better steamed or sautéed, perhaps with some garlic.

As with all green vegetables, collards are rich in trace minerals especially magnesium, manganese and calcium – all frequently deficient in the diet and essential for many aspects of our health.

So, embrace National Vegetarian Week and serve yourself some super health vegetables to celebrate!

Stay well.

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The wonders of asparagus

April 23, 2020April 17, 2020 / feelaliveuk / Leave a comment

Asparagus is one of those vegetables that when eaten in season is magical. So, as we enter English asparagus season (which is also quite short), grab it, enjoy it and benefit from its wonderful nutritional profile.

Whether you eat it as a side, as part of a salad or pasta dish or in a soup, asparagus is a highly nutritious vegetable worth adding to your menu right now.

Clinical Nutritionist Suzie Sawyer gives us the low-down on the wonders of asparagus this National Asparagus Day!

Asparagus was once viewed as a delicacy and also widely used in medicinal folklore as a tonic and sedative, as well as easing inflammatory conditions. Nowadays, it’s widely known as a diuretic vegetable, meaning it helps excrete sodium, an excess of which can contribute to high blood pressure.

Nutritional benefits

Asparagus has now been honoured to be part of its own family, Asparagaceae, further underscoring its uniqueness of taste and nutrient profile.

Around 100 different phytonutrient compounds have been found in asparagus. These are responsible for delivering many health benefits, including having an antioxidant action. Asparagus is rich in energising B-vitamins (especially folate, found in higher levels than in any other vegetable) and bone-loving vitamin K. It also contains immune-boosting vitamin C and vitamin E, plus a number of trace minerals including selenium which is frequently lacking in the daily diet. Indeed, asparagus contains about 22 key nutrients, so it really is a nutritional powerhouse!

Anti-inflammatory action

Past generations were not too far off the mark using asparagus for inflammatory conditions. Research has found asparagus contains quite a unique profile of anti-inflammatory compounds called saponins. Inflammation is responsible for many of our degenerative health conditions as well as health niggles such as painful, swollen joints or skin complaints.

It’s also very high in antioxidant capabilities which protect the body against aging and many serious health concerns.

What’s cooking?

Asparagus has become hugely popular in many restaurant dishes or as a side. Importantly, it needs to be really fresh as it can degrade quickly when stored and become tasteless and chewy. The spears need to be firm, smooth and vibrant in colour (unless you’re going for the white variety!) It’s delicious quickly steamed, drizzled with a little olive oil, black pepper and sprinkled Parmesan cheese. Or why not try wrapped in parma ham?

Asparagus is often traditionally served with hollandaise sauce (you can also add a poached egg) or lemon mayonnaise. However, it works well in a traditional summer salad with Jersey Royal potatoes (also now coming into season), broad beans, peas and shallots.

Asparagus is an easy addition to any stir fry. It also works brilliantly in a quiche with salmon, or in a soup.

The less time it takes from harvest to plate the better as the sugars turn to starch quickly, giving it that tell-tale hardened feel. Much English asparagus takes only 24 hours to reach us from field to plate, hence the reason it is so sought after during these months.

What about the urine odour?

Most people will notice a distinct smell to their urine after eating asparagus which is perfectly normal and is down to something called asparagusic acid. Some people will notice it more than others. However, this compound is also cited as providing one of its amazing health benefits due to its function in the antioxidant pathways, so it is also doing you some good!

So, be sure to enjoy tasty English asparagus at its very best this season as well as the health benefits it provides.

Stay well.

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Five ways to clean-up your diet this spring

March 20, 2019March 18, 2019 / feelaliveuk / Leave a comment

It’s that time of year again when thoughts turn to spring-cleaning everything. Hopefully, you’ll be feeling quite proud of yourself at the moment if you’re eating a fairly healthy diet. However, there’s always room for improvement and new ideas, plus eating food in season is always going to be better from a nutritional perspective.

So what are some of the new things you could be doing to revamp your diet and wellbeing this spring?

Clinical Nutritionist Suzie Sawyer shares her five top tips for spring-cleaning your diet and life!

Eat purple sprouting broccoli

It’s no secret that broccoli is a wonder food. This is because it contains such a wide range of nutrients. Broccoli contains vitamin C, vitamin K and folate as well as the minerals iron and potassium in abundance. It also has immune-boosting beta-carotene, alongside many other disease-preventing compounds. Broccoli (and indeed, all vegetables within the brassica family) contains compounds called indoles which may offer protection against some diseases. Broccoli also contains sulforaphanes which help detoxification.

The great news is that purple sprouting broccoli is in season right now! Its deep purple colour actually makes it even healthier due to the presence of flavonoids which are rich in antioxidants. These phytonutrients are retained whether broccoli is fresh, frozen, raw or cooked. However, much of the vitamin C content is lost by from boiling, therefore always lightly steam your broccoli to retain the most nutrients.

It’s a great spring vegetable to be enjoyed as much as possible and works really well as part of a spring cleansing plan.

Spring clean from the inside

What’s going on in the digestive system directly affects how you look and feel on the outside. You don’t necessarily need to be making drastic changes to see real improvements. Try making a ‘detox’ water with lemon, cucumber, mint and ginger.

Lemon helps the production of pepsin in the stomach, which in turn helps break down food and nutrients, aiding digestion and a flatter stomach. Cucumber is a great diuretic, helping cleanse the bladder and kidneys. Mint is brilliant for the digestive tract and eliminates excess wind and ginger is an all-round great anti-inflammatory and gut-lover. The combination of all these ingredients mixed into your detox water and drunk every day will thoroughly cleanse the system and make your skin glow! Drinking about two litres daily is a great place to start.

Banish the bubbles

This may sound harsh but fizzy drinks all cause bloating and wind and are certainly not going to help your spring cleanse. The other problem is that most fizzy drinks are either loaded with sugar or sweeteners, the latter being one of the main causes of digestive upsets.

Additionally, fizzy drinks are high in phosphoric acid, encouraging greater acidity in the body generally, which can cause calcium to be leached from the bones.

Make this spring the time to resolve to kick the bubbles (yes even prosecco and champagne) and opt for detox water (as above) or herbal or fruit teas for your daily brew.

Beat hay fever with asparagus

Unfortunate hay fever sufferers probably don’t need reminding that the season is fast approaching. However, as with anything, prevention is better than cure and the flavonoid, quercetin, high in asparagus, can really help if eaten regularly enough. Quercetin is a natural anti-histamine and seems to work more effectively when eaten before symptoms really take a hold.

Other great sources of quercetin include apples, green tea and onions. However, asparagus has a truly excellent nutrient profile of vitamins and minerals. It also contains inulin which feeds the beneficial bacteria and acts as a ‘hoover’, sweeping out all the bad guys.

Many people resist eating asparagus because it produces unpleasant-smelling urine! However, this is merely the result of one of its more beneficial antioxidants being broken down. Asparagus is just doing its work and should certainly be part of your spring cleanse, particularly as it’s in season right now.

Resolve to be more positive

There are many positive benefits to being part of social media platforms. However, it can also breed dissatisfaction with our body and life in general, which is certainly not going to put a spring in your step.

People often find that having a social media detox can really help their mood and body self-image. Write down some positive affirmations about yourself and say them every morning to the mirror. Focus on what you (and others) really love about yourself and keep repeating them over and over.

Part of feeling great for the new season ahead is having a positive attitude to life. Resolve to be grateful for one thing every day, whether it’s seeing the first tulips, a great cup of coffee or watching rabbits run across the field. Being positive is work in progress and, like anything worth having in life, takes practice.

So with a few easy tweaks, your spring-time cleanse will have a really positive impact on your wellbeing.

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Amazing asparagus: in-season, nutritious and tasty!

May 1, 2018April 26, 2018 / feelaliveuk / Leave a comment

May is National Asparagus Month because it’s the time when this wonderful vegetable comes into season and tastes at its absolute best. However, it’s not just the taste that’s so amazing.

Clinical Nutritionist, Suzie Sawyer, shares her thoughts on why asparagus is such a nutritional winner!

VARIETIES

Asparagus can be found in green, white or purple varieties, although green tends to be the most popular in the UK. White asparagus has been grown in the dark, underground, and therefore doesn’t contain as many antioxidants as the other coloured varieties. It also doesn’t have any chlorophyll as it’s not been exposed to sunlight, hence it tastes slightly different.

THE BENEFITS

Asparagus is a really good source of vitamins A and C so is great for the immune system. It is also very high in energy-giving folate plus it’s got a wealth of trace minerals such as potassium, copper, manganese and selenium. Asparagus is also a good source of chromium so helps with blood sugar balance.

Interestingly, asparagus isn’t on the top of everyone’s list when choosing vegetables. This may partly be because the sulphur-producing elements in asparagus gives most people’s urine a rather distinctive smell! In fact, this is quite normal and asparagus is a natural diuretic, so is actually very cleansing for the kidneys. For some people it can also work as a laxative as it’s high in fibre, so is great for people suffering from constipation.

As with most fruits, vegetables, herbs and spices, they tend to have traditional folklore use; in the case of asparagus, it was used as a tonic and to treat inflammatory-type conditions such as rheumatism.

IT’S GREAT FOR PREGNANCY

Since asparagus contains high levels of folate (folic acid), it’s great for women to eat either before or during pregnancy (or indeed both). Folic acid is needed to prevent neural tube defects in babies and Public Health England also recommends a supplement of 400 micrograms daily, pre-conceptually and for the first trimester.

We know from the UK National Diet and Nutrition Surveys (NDNS)[1] that women of child-bearing age are deficient in this essential vitamin. This is despite it being widely available in foods, particularly fruits and vegetables. Interestingly, since folic acid works alongside vitamin B12, which is often poorly absorbed, the two vitamins can often both be deficient. So, ladies, now is the time to grab some delicious asparagus!

WHAT TO DO WITH IT

Asparagus is a real regular on restaurant menus at this time of year, either as an appetiser or as a side dish. Often it’s simply roasted with a little olive oil and lemon or just lightly grilled. It’s also wonderful roasted and sprinkled with parmesan cheese. And it’s superb barbecued!

Another popular recipe is asparagus wrapped in Serrano ham, either as a starter or side. The asparagus is simply wrapped in the ham, sprinkled with pepper and roasted for about 15 minutes.

If, however, you want to go for the slightly milder, sweeter taste of white asparagus, you can certainly try something different. White asparagus needs to be prepared slightly differently from the green variety; white should be peeled from the bottom as the skin tends to be tough. It is generally better boiled until soft and is traditionally served with hollandaise sauce. If you do opt for green, then it should be so fresh that you can snap it in half; no toughness or stringiness in sight!

The official asparagus season lasts around 8 weeks in the UK so enjoy it as much as possible!

[1] https://www.gov.uk/government/statistics/ndns-results-from-years-7-and-8-combined

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Asparagus provides prebiotics

Asparagus is good for the heart

Asparagus packs a nutrient punch

Asparagus helps detoxification

Asparagus may help with weight management

How to cook asparagus

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A nutritional powerhouse

What else is it good for?

How to cook it

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Courgettes

Strawberries

Asparagus

Aubergine

Watercress

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Soy beans

Spinach

Asparagus

Broccoli

Collard greens

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Nutritional benefits

Anti-inflammatory action

What’s cooking?

What about the urine odour?

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Eat purple sprouting broccoli

Spring clean from the inside

Banish the bubbles

Beat hay fever with asparagus

Resolve to be more positive

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