Another Sucker-Punch to Anxiety and Seasonal AD
When your body speaks- listen! It might be telling you you need something you’re not getting enough of. Lately I’ve been craving this gorgeous vegetable.
This sulfur-rich veggie also contains the specifically beneficial B vitamin, folic acid. Low levels of folic acid are linked to neurotransmitter impairment, which can lead to anxiety.
A 5 ounce serving provides about 60% of the recommended daily allowance for folic acid! It also contains moderate amounts of potassium, which can lower blood pressure.
It’s good blanched and tossed in a chopped salad, on a flatbread or in a breakfast muffin…so many possibilities! Here’s a great recipe for breakfast or brunch. It’s simple, great for you and easy to make for guests! Enjoy it with some mimosa or fresh squeezed lemonade. Mmmmm.
Poached Eggs over Roasted Asparagus with Lemon Vinaigrette
What You Need
20 spears of asparagus, fibrous ends broken off
1 teaspoon olive oil
2 humane certified eggs
2 tablespoons white vinegar
For the dressing
2 teaspoons lemon juice
4 teaspoons olive oil
A drop of Dijon mustard
What You Do
Preheat your oven to 350
Roast your asparagus for 15 minutes (or until cooked to your liking)
Meanwhile, fill a large, high sided skillet a few inches up with hot water
Add your vinegar, and bring the water to a simmer
Crack one egg into a small bowl
When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms
Slowly sink your egg into the middle of the "whirlpool"
Cover with a lid, turn off the heat, and let the egg sit for 5 minutes
Remove from the water with a slotted spoon, and repeat the process with your other egg
Whisk or shake the lemon juice, olive oil, and Dijon mustard together and season with salt and pepper.
To assemble, lay your asparagus down on a plate, top with your poached eggs, and pour your vinaigrette over top of everything. Garnish with shaved parmesan and fresh cracked pepper. A lemon or orange wedge is a nice touch if you have guests.