Ok, so today I broke my own record with “throwing veggies together.” I hate to brag, but when I saw that I could get significant amounts of my daily requirements of Magnesium, potassium, vitamin A and calcium in less than ten minutes I really felt like I should write it down and share.
You see, I’ve been victim of those books – the 10 minute gourmet, vegetarian cuisine in 5 steps, easy-healthy-eating, you get my drift…
So here we are, mid-way into the second week of resolutions – ” I will not choose cooking over exercise, I will not eat instead of run, I promise I’ll go to yoga instead of the stove, I’ll cook only on Mondays”… See, this is what’s so hard for people like me. I LIKE cooking! I come home after a stressful day, and there is something about cooking that melts the day’s tensions away. When I slowly saute carrots in a garlic infused olive oil, and pair it with rosemary roasted pink potatoes, I can take it down a notch. I remember the weekend – meeting my local farmers and talking about what’s in season this week, how the cold snap affected the soil, and won’t it make the carrots fabulous this year…”
None the less, my 30’s are catching up with me. And because I sit in front of a computer most of the day instead of harvesting my own food, my goal this year is to eat as well as always, but still have that time after work to go to the gym. Once again, maybe I am inviting Santa to lunch, but I am ever hopeful. I love new year resolutions. I don’t get too down about about what I don’t accomplish each year, actually. I find it endlessly fascinating that I still have the tenacity to desire re-create myself and try again. I feel as though, even if I am 80, I will still learn how to play the fiddle and learn French. So I think it’s important to remind myself every year of what is still awake…what is still wanting.
A-ha though! The dinner revelation the inspired it all:
Sauteed Asparagus with Broccoli, Brown Rice*, garlic, cashews and Ginger
1 bunch of asparagus
2 teaspoons olive oil
2 handfuls of broccoli florets
1 tablespoon ginger
2-3 garlic cloves
1 teaspoon soy sauce (optional)
1/2 cup halved cashews (optional)
3 cups cooked brown rice* (The 10 minute dinner title means that the rice is cooked in advance)
In a frying pan saute the asparagus with the olive oil, garlic, and ginger until the asparagus begins to soften. Add the broccoli and cover the pan with a lid to steam the broccoli. Stir and steam until desired level of softness (5-10 minutes). Add soy sauce if desired. Stir in the rice for a fried rice effect, or warm up in a microwave and add later. Serves 3-4 people. Easy add-ins include onion, grated carrot and bell peppers (but you’ll be bumping up closer to 30 minutes with all the extra chopping).
Nutritional Information:
Calories: 730
Fat: 30g (only 6g if you skip the cashews. Though cashews have a lot of micronutrients and the “good” fats)
Carbohydrates: 133g
Protein: 29 g
Fiber: 8.5 g
Sodium: 839 mg (without soy sauce – that # is too depressing. The rice itslef has 700 mg)
Calcium: 267 mg
Iron: 10 mg
Vitamin A: 1,550 iu
Vitamin C: 540 mg
Potassium: 1,725 mg
