By Teri Sprouse
With the grocery stores loaded with fresh asparagus at this time of year, I was compelled to make this yummy Cashew Cream Asparagus Soup from the magazine Natural Health. Not only is this recipe is extremely quick and yummy but this non-dairy, vegan, rich and creamy soup has amazing health benefits.
Health Benefits of the Ingredients
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K - as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is an excellent source of glutathione, a detoxifying anti-oxidant that helps protect the liver and helps break down carcinogens and other harmful compounds like free radicals.
With its anti-inflammatory and antioxidant properties, asparagus is fights bladder, breast, colon, lung, prostate, ovarian and other cancers. Inulin, a carbohydrate in asparagus, encourages the growth of...
Let me first start off by saying, I just learned why it’s important to soak and sprout your beans! My fellow nutritional therapy classmates and I started a monthly potluck where we all get together, discuss a specific condition, then outline food, herb, and supplement protocols to help. As you can imagine, this brain trust shares their best tips and tricks, as well. That’s where we started discussing soaking and sprouting your beans before cooking them as you normally would.
It’s believed that this process helps the body absorb more of the nutrients such as zinc, iron, vitamin C, etc, but it also aids in digestion. Visit the Nourishing Gourmet’s site that does a great job outlining the benefits, as well as easy instructions to get you started!