#asparagus nutrition

[ladywellcare111]

Is It Safe To Eat Asparagus During Pregnancy?

Is It Safe To Eat Asparagus During Pregnancy? #Is #It #Safe #To #Eat #Asparagus #During #Pregnancy #nutrition,asparagus #health #benefits,benefits #of #asparagus,health

Asparagus during Pregnancy can be a delightful addition to your diet. This versatile vegetable provides a burst of flavor and offers numerous health benefits. Asparagus supports the healthy development of your baby. Folate is essential during Pregnancy as it aids in forming your baby’s neural tube and helps prevent certain birth defects. So, enjoy this vibrant green veggie as part of your…

[morethansalad]

Roasted Potato Salad with Kale Walnut Pesto (Vegan)

[xmaveria]

If people hate raw vegetables (like me) I recommend roasting them for like 10 mins and mayhaps they begin to have a bearable taste. One easy way that helps me eat broccoli every week is 1.) Destem and wash your broccoli crowns 2.) In a small bowl put your crowns and mix them with olive oil (it needs to be enough to lightly cover all the crowns) 3.) Spread the crowns on a flat container and roast them in the over at 350 for 10-20 mins depending how crunchy you want them.

[manjirinadkarni]

🌿 Did you know that asparagus is not only delicious, but also great for hormonal health? 🌱

🌿 Asparagus is packed with nutrients that can help balance hormones, including folate, vitamin E, inulin, glutathione, and saponins. 🙌

👉 Folate helps with hormone synthesis 👉 Vitamin E regulates estrogen levels 👉 Inulin promotes healthy gut bacteria 👉Glutathione protects cells from oxidative damage, & 👉Saponins have anti-inflammatory and antioxidant properties. 🌟

🍴 Add asparagus to your meals to support your hormonal health!

👩‍🍳 Try this delicious recipe to your meals and let thy food be thy medicine!

[imaginary-food-booth]

Day 12 of realistic nutrition tips

Source of video and on-screen captions: NutritionByKylie on YouTube

Start of edited video transcription by @/imaginary-food-booth is under the cut

Kylie: Confession: If you're like me and struggle with putting dinner together every night, get one of these [microwave steamers]. I'm a dietician and welcome back to another episode of Realistic Nutrition Tips. Today we're gonna be making a delicious meal in 5 minutes. And we're gonna do it by steaming fish and veggies in the microwave. This is gonna feel weird if you never done this before. And before you say, "Why don't you just use the oven or stove?", if you're a college student living in a dorm, chronically ill, have no stove or oven, have executive dysfunction, or maybe you're just overwhelmed by recipes with a lot of steps. Cooking food in [the] microwave can be the most convenient and quickest way to get food on your table. So after you salt and pepper your fish and cut some slits into it, stir together a little bit of olive oil, minced garlic, Italian herbs, lemon juice, and paprika. And brush it on your salmon. You can add a little olive oil and then season your asparagus with whatever. All you have to do now is cover this and pop it in the microwave for *3-4 minutes. The asparagus only takes half the time so you could just pop it in halfway. But after a few minutes, you'll have fully cooked salmon and veggies. I also heated up frozen brown rice to complete my meal, but this is the final meal. Just remember that your meal don't have to be fancy in order to be nutritious.

[Kylie eats a forkful of her meal.]

Kylie: That's so good, so quick, and so delicious.

End of transcription

[specialagentartemis]

man. People get so upset when you call things social constructs. Thinking that if you say something is a social construct that means it's fake and unnatural, and following that, that that means it’s bad. Something being a social construct means that it’s socially constructed. That’s it.

Money is a social construct. Weekends are a social construct. Vegetables are a social construct.

That doesn’t mean it’s okay if my paycheck is withheld or my rent is late. Doesn’t mean I don’t luxuriate in sleeping in on Saturday. Doesn’t mean the nutrients in tomatoes or spinach aren’t good for you.

What it means is that the way we think about things is socially constructed, and could be constructed a different way. Why do we base our society around money? What does value mean outside of money? What is “value”? The way we construct it isn’t the only possible way.

Why is a week a cycle of seven days, and five of those days are for working and two of those days are for resting? Could we organize our time differently? Should we? What would that look like? Other cultures don’t/didn’t have seven-day weeks with a five on-two off cycle. It’s not inevitable. It’s historically and culturally specific.

“Fruit” has a scientific definition but “vegetable” does not. Many parts of plants are culinarily defined as vegetables. Fruits (eggplant, avocado, tomato), stems (celery, asparagus), leaves (kale, lettuce), roots (carrots, potatoes, turnips)… all of these are culturally categorized as vegetables. And nutrition advice is based on this cultural categorization. Is a mushroom a vegetable? It’s not even a plant! Why do we categorize it this way? Why isn’t wheat or oats considered vegetables, but corn is, except when it isn’t? Could we categorize our plant-based food other ways?

Calling these social constructs doesn’t mean they’re bad or unimportant. It just calls attention to the fact that they aren’t inevitable. That they could be constructed in different ways, and that is worth thinking about, and thinking about the value we get in constructing things the way we do.

Gender is a social construct.

Romance is a social construct.

They are based on feelings, desires, and experiences, but how we name and categorize and express and act on them are fully culturally constructed. Other cultures do and have constructed these concepts in other ways. You can like the way we do it now. You can find it stifling. But the way we do it now is not the only, inevitable, inherent, real way. It could be done other ways, organized and categorized and conceptualized in other ways. And that’s not a bad thing either.

[memyself024]

10 Amazing Benefits of Asparagus for Skin That Will Truly Surprise You

[midori1974hijau]

[sandhya17]

Health Benefits of Versatile Asparagus

[prettieinpink]

Question about Cycle Syncing. Do you know where i can find, like a masterlist of food that fits into the steps of the cycle? I always see the same food but how abt the rest? Would be nice to know for example for meal building.

MASTERLIST: NUTRITION CYCLE SYNCING

This post is a masterlist of everything that is recommended you eat while cycle syncing. if you don’t know what that is, read this beginner guide.

This post is a researched post, because I actually couldn’t find a proper masterlist. So, I researched what kinds of nutrients you need during your 4 phases, but I am NO DOCTOR. Just a little disclaimer!

MENSTRUAL/FOLLICULAR PHASE - high iron, vitamin C foods

VEGETABLES

Spinach

Silver beet

Broccoli

String beans

Peas

Sweet potatoes

Beet greens

Dandelion greens

Collards

Chard

Chilli peppers

Sweet yellow peppers

Parsley

Brussel sprouts

FRUITS

Oranges

Guavas

Black currants

Cantaloupe

Kiwis

Lemons

Lychees

Papayas

Strawberries

Oranges

Watermelon

Figs

Prunes

PROTEINS

Beef

Lamb

Liverwurst

Pork

Veal

Dried beef

Eggs

Shrimp

Clams

Tuna

Sardines

CARBS/OTHER

Whole wheat bread

Enriched pasta

Rye bread

Enriched rice

Tofu

Beans

Lentils

OVULATORY PHASE – complex carbs, lean proteins, anti-inflammatory, vitamin B6, folate/choline

VEGETABLES

Carrots

Spinach

Sweet potato

Red potato

Green peas

Chickpeas

Butternut squash

Asparagus

Turnip greens

Romaine lettuce

Beets

Sweet corn

Mushrooms

Pumpkin

Parsnip

Cauliflower

FRUITS

Bananas

Avocado

Mango

Blueberries

Apple

Peaches

Tangerine

Pink grapefruit

lemons

PROTEINS

Egg whites

Strained yoghurt

Skinless white meat poultry

Plain greek yoghurt

Low fat cottage cheese

Tofu

Lean beef

Powdered peanut butter

Beef liver

Pork loin

Bison

Organ meat

CARBS/OTHER

Lentils

Kidney beans

Green peas

Walnuts

Flaxseeds

Cashews

Almonds

Pistachios

LUTEAL PHASE – High fibre, vitamin B12, magnesium

VEGETABLES

Spinach

Swiss chard

Collard greens

Green peas

Sweet corn

Cabbage

Arugula

Bok choy

Celery

Lettuce

FRUITS

Pears

Strawberries

Avocado

Apples

Raspberries

Blackberries

Blueberries

Bananas

PROTEINS

Animal liver

Animal kidney

Clams

Swiss cheese

Turkey

Crabs

Ham

CARBS/OTHER

Oats

Popcorn

Almonds

Fresh coconut

Sunflower seeds

Dark chocolate

Wheat

barley

[morethansalad]

Vegan Spring Vegetable Pasta

[schlattslonghairytoes]

first day jitters 🧺🤍📆

personal assistant reader x boss schlatt

He hires you originally because he needed help with scheduling and couldn't do it for the life of him by himself

ted suggested he get someone to help him with all his shit cause it was becoming way to much for him

and of course schlatt wouldnt find someone himself, so ted gave him the mnumbver of a close frind he went to college with

the first day you meet at schlatts apartment, you arrive in a casual, yet neat outfit, with your hair slicked back and a coffee ted told you he would like

the moment he opens the door his heart rate speeds up

it was already very high

the first thing you do is send him off to go get some sort of relaxation treatment, cause even from a mile away you could tell this man is STRESSED

like you could see his tensed muscles through his hoodie

when he comes back to his house, it's significantly nicer than when he left, like insanely organized and clean, he also finds his favorite baked goods just sitting on the table?!?

like wtf

he finds you in his office with a standing white board that wasn't there before, listing everything he needs to get done, color coded, from most important and least important, and finally what he should do for himself rather than work

“What the hell is all this” he asks calmly but still confused

“well while you got your massage, i handled your calendar, cleaned your kitchen, living room and office, do not worry im not a creep, i didn't touch your room or bathroom. I also made you cinnamon buns cause teddymtold me you liked them!” you smile joyfully at him

after that, trust you are employed full time as schlatts assistant 

after you left on the first night schlatt stalked you online to see if there was anything wrong with you

he kinda wanted to find something bad because then that meant you weren't just a angel sent from heaven

but to his dismay there was nothing there

you were a bit famous on social media for just being cool and funny, but other then that he couldn't find anything

the next day you knocked at his door at 10am SHARP

he was very busy today and it was your duty to make sure everything got done

you led him through the whole day and when i say everything got done hours before they were even supposed to.

you guys planned video ideas, after he had a gamer supps meeting and by the time it was over you had gotten his car cleaned, restocked his fridge, aswell as ten other important tasks he has been trying to get done for months 

he is exhausted by the end of the day because we all know this man eats nothing of nutritional value, so while he records with ted and tucker you make him a nice steak dinner

filet, mashed potatoes, and asparagus, the works if you will

the moment big guy walks out of his office and smells the food, hes floating towards it like a cartoon character to pie on a windowsill 

as he begins to eat you swear you hear him moan, but you leave that one alone

he finishes eating and you begin to clean up but he stops you

“No, hey you've done way too much today, i can get the dishes” he pleads, which causes you to laugh.

“Jay, it's quite literally my job to do it, please don't worry, just do me a favor and make a list of what you want me to get done tomorrow?” you smile but this only makes him frown.

“Absolutely not, you are out of here today, and tomorrow the days about you, im taking you shopping in return for all this.” your smile falters

“are you kidding, dont do that im sure you have stuff you need to do tomorrow.” he quickly skims his phone and looks up at you

“toots, in one day alone you've cleared my calendar for the next month, tomorrow is about you.”

you begin to love your job after that

[thebearer]

i can imagine how frustrated carm would be with teddy when she’s starting to eat, and she won’t even touch her food he made for her, and he’s like “you’re seven months old, how do you not like breakfast” but as soon as he wipes the bottle out she’s like making chubby grabby hands to him

he doesn't understand the concept of a baby's tasting pallet lmao. he's like researched the best vegetables and fruits with the most nutritional value for babies... and that's great, but she gagged when he gave her mashed asparagus lmao.

"she can't eat bananas every day."

"and she's not." you hum, nursing teddy. "she's still taking a bottle and breast feeding."

he makes like a little tasting one day of all these different combinations, mashed and pureed baby food concoctions and literally takes notes on what she likes and what she doesn't. which is like the most carmen thing in the world to do.

[mariacallous]

When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it. 

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures. 

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children. 

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school. 

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives. 

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms. 

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so. 

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not. 

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.