Asparagus Carrot Stir Fry with Cashews

Dear Readers,

Have I mentioned asparagus season? Ha! It's just beginning. Today I made a simple stir-fry of asparagus and carrots that totally hits the spot. For the best flavor possible use young spring carrots for this recipe. I'm not talking about your bland storage carrots typically seen in the grocery store. If you don't grow your own, then choose the thinnest, tops-still-on, bright crisp carrots you can find. The same goes for the asparagus. Choose pencil thin stalks. Do not buy fat asparagus. It's not worth it.

Once you've cut the veggies this recipe takes about 5 minutes to cook. So, we're talking a satisfying healthy meal in about 15 minutes. You can't beat that. That's all I have, because I really want to go eat this now. Enjoy!

In Health,
Miss Jolie Ann











Asparagus-Carrot Stir Fry with Cashews

1 bunch thin asparagus, tough ends removed and stalks slice in half
1 bunch young carrots, sliced thinly on the diagonal
1 tbsp canola oil
about 1 tbsp wheat-free reduced-sodium tamari
fresh ground black pepper
1 clove garlic, minced
1/2 cup toasted lightly salted cashews

1. Clean & chop the asparagus, carrots and garlic and you are halfway there.
2. Warm the canola oil over medium-high heat in a skillet.
3. Add the asparagus, carrots, splash of tamari, pinch of black pepper to the pan. Stir-fry over medium-high heat for about 5 minutes. You want the veggies to be somewhat soft, but still bright colors and slightly crunchy.
4. Add the garlic and the cashews. Cook for about 2 minutes more. Do not overcook!
5. Serve hot over brown rice, soba noodles, with tofu or just by it's beautiful delectable self.

Easy Sauteed Brussels Sprouts with Garlic & Lemon

Easy Sauteed Brussels Sprouts with Garlic & Lemon
Original Recipe by Miss Jolie Ann

Maybe you are one who wrinkles up their nose at the thought, sight or smell of Brussels Sprouts. I used to be one of those people, because I had only ever eaten frozen sprouts that were then boiled and over cooked. Mushy, watery, brownish...blah, who'd like that? Nobody, especially not scores of small children such as myself tortured with "eat your brussels sprouts." Oh dear God NO!

Flash forward 20 years to a friend buying fresh sprouts in the produce aisle and sauteing them up in some butter and spices for me. Delicious. Brussels Sprouts done right are bright green, slightly browned on the edges, soft yet crunchy, and nutty and "horseradishy" in flavor. They really don't need much to be delicious. Just grown organically, harvested and purchased fresh in their season (the frosts of winter give them a better flavor), and not OVERCOOKED!

My recipe is very improvisational. Simple. Adjust the amounts to meet your needs. I am the Brussels Sprouts cheerleader...Cook & eat some Brussels Sprouts today! Yeah! Yeah! Yeah!

In Health,
Miss Jolie Ann

EASY SAUTEED BRUSSELS SPROUTS

WITH GARLIC AND LEMON

About 20 fresh organic Brussels Sprouts

1 tbsp extra virgin olive oil

1 large clove organic garlic, chopped

Juice of one large organic lemon

Sea salt & black pepper

1. Wash the brussels sprouts, remove their outer leaves. Cut off any bottom stem. Cut each sprout in half.

2. Warm the olive oil in a saucepan over medium heat. Add the sprouts and garlic. Saute about 8-10 minutes until the garlic and sprouts are browned. The sprouts should still be slightly crunchy, you don't want them mushy! Squeeze lemon juice over sprouts, and sprinkle with salt and pepper to taste. Serve hot.

*Brussels Sprouts are GREAT with mashed potatoes! :)