Thursday, May 26, 2011

clean food

Sometimes my diet sucks! Busyness at work, school, not running my regular five times a week...next thing you know my pants don't fit. Being very small (I am only 5 feet) even two pounds means I am up a dress size. That is when I take time to refocus and tuck into my healthy cookbooks. My latest favorite are  Clean Food and Clean Start by Terry Walters.  This is a recipe I adapted from her Clean Start cookbook for asparagus with miso lemon dressing. I just added edamame to it.

You can find the recipe on Terry Walker's website here or at the end of my post.  I basically substituted one cup of shelled, frozen edamame in lieu of one of the bunches of asparagus.  I used toasted almond slivers instead of the Marcona almonds, which I could not find here. I served the dish with broiled salmon and it was delicious and healthy.

I am away from this space for the next couple of weeks as I am heading to New York for some vacation time for a week and then I am gone on business for another week. See you all soon.

Asparagus and Edamame with Miso Lemon Dressing

2 bunches asparagus (or 1 bunch asparagus and 1 cup frozen edamame, thawed)
1/4 cup water
3 garlic cloves, minced (2 cloves if you like things less garlicky)
2 tablespoons
extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1/4 cup Marcona almonds (or whole blanched almonds)

Preparation

To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.

In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.

In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.

SERVES 4