Most people I know have a love/hate relationship with asparagus. I am on the love side of the fence and am amazed with its nutritional benefits.
Touted as one of the world’s healthiest foods, asparagus is a great source of:
- Vitamin K – helps prevent heart disease and improves blood clotting)
- Copper – increases the body’s absorption of Iron
- Folate/Vitamin B9 – encourages cell and tissue growth
- Selenium – good for heart health, blood flow and reduces free radical oxidative stress
- Vitamin B2 – aids body in producing red blood cells and converting food into energy
- Vitamin C – an antioxidant that also helps the body form and maintain healthy skin and bones
- Vitamin E – helps reduce damage from free radicals
Asparagus also is contains Fiber, Manganese, Phosphorus, Niacin, Potassium, Choline, Zinc, Iron, Protein, Vitamin A & B6, and Pantothenic Acid, which helps the body convert food into energy.
OK, please don’t laugh out loud when I tell you I was in the mood for chili when the Southern California temps dipped into the low 60’s! Since I was born and raised in upstate New York you think I would be used to below zero temperatures and mounds of snow. Needless to say, I prefer palms to pines and sand to snow.
My husband cannot handle spices very well so this recipe is a mild version of chili but if you like a bit more heat, increase the chili powder from 1 tsp. to 1 Tbl. Also, this calls for 2 cups of water to make the chili more soup-like but if you prefer it super thick, decrease it to 1 cup.
My heritage is half French. In addition to croissants (which I am desperately trying to come up with a veganized version) and wine, I love Split Pea Soup. I fondly remember my dad putting on his best puppy-dog-eye face and asked my mom to please make him some Split Pea Soup and Johnny Cake (otherwise known as cornbread).
Of course, my mom would use a ham bone or bacon, which in my recipe I opt for some Hickory Flavored Liquid Smoke.