Sauteed Asparagus & Beet

We enjoyed this recipe recently and hope you do, too. Asparagus and beets are nutrient-dense and full of flavour. The addition of hemp seeds and cashews increases healthy fats and protein.

Asparagus gets a 5-star rating for:

  • fibre
  • folate
  • vitamins A, C, E, K
  • chromium
  • glutathione – important detoxifying compound that helps break down carcinogens
  • antioxidants
  • asparagine – natural diuretic
Beets are no slouch either:
  • rich in phytonutrients
  • help lower blood pressure
  • help increase stamina
  • contain betaine which helps protect cells from environmental stress
  • vitamin C
  • fiber
  • potassium
  • detoxifying
Sauteed Asparagus and Beet

1/2 lb of fresh asparagus – rough ends discarded and cut into 2 inch pieces
1 good sized organic beet – I used the spiral slicer’s smallest attachment to make “noodles”
1 good sized onion – sliced
1 clove garlic – minced
1 tablespoon coconut oil
1/2 cup raw cashews
2 tablespoons hemp seeds

1/4 cup tamari
1 clove garlic
1 tablespoon maple syrup
1 teaspoon fresh lemon juice

1 cup basmati rice cooked in 2 cups vegetable stock

Prepare rice.
Prepare sauce.
Saute onion in coconut oil until translucent or caramelized. Add garlic. Option to add beet, or use raw. For this recipe I lightly sautéed the beets. Add asparagus pieces – be careful not to overcook – should be crisp. Add sauce to warm through. Serve over rice and add cashews and hemp seeds for garnish.