Asparagus is a member of the Lily family. It’s a nutrient-dense food high in folic acid and a good source of potassium, fiber, vitamin B6, A, C, and thiamin. A perfect compliment to any spring lunch or dinner, this delicious dish is best served hot or warm. Asparagus should be cooked through and tender, but not mushy.
¼ cup sliced almonds
1 Tbs. vegetable stock powder
2 tsp. red chili flakes
1 lb. asparagus spears, trimmed
2 carrots, peeled
2 tsp. peanut oil (or any kind you like)
1 tsp. toasted sesame oil (or any other kind)
fresh zest and juice of 1 lemon
Roughly crush almonds so that most are ground fairly fine, but there are some larger pieces left; mix together ½ of the almonds, vegetable stock powder, and chili flakes.
Trim carrots to the same length, roughly, as the asparagus spears; half carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.
In a large bowl, toss carrots and asparagus spears in the oils; sprinkle almond seasoning over them and toss well, making sure the coating sticks to the veggies.
Arrange veggies in one layer on a parchment covered baking sheet; if there is any seasoning left in the bowl, scrape it onto veggies.
Bake at 450º F for about 5 minutes or until veggies are tender; finish under the broiler for a few minutes until brown and crisp in places (watch it – it’ll burn easily).
Top with the remaining almond pieces, lemon zest, and season with a dash of lemon juice.
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People who eat a lot of meat are more likely to gain weight, even if they're consuming the same amount of calories as their less-carnivorous peers. A new European study of almost 400,000 people shows that meat consumption is linked to weight gain, even after taking into account calorie intake and physical activity.
Participants from 10 European countries monitored their food consumption and weight fluctuation over a five-year period. The study found that with people who consumed the same number of calories, those who ate 250 grams of meat a day — about the size of a small steak — were more likely to be 5 lbs. heavier within five years. Processed meats are the most likely to pack on the pounds, according to the researchers.
Jasmin Singer (pictured left) and Mariann Sullivan co-founded Our Hen House, a clearinghouse for ideas and opportunities to create change for animals. Mariann is a lawyer involved with animal law. Jasmin was campaign manager for Farm Sanctuary and writes for VegNews Magazine. As executive director of Our Hen House, Jasmin oversees the website, daily blog, weekly podcast on itunes, and video page, as well as Facebook. Our Hen House works to mainstream the movement to end the exploitation of animals by showcasing opportunities that empower individuals in finding ways to change the world for animals.