When I eat too much salt, my face looks like the marshmallow man, I get puffy eye bags and my abs look and feel pudgy. Do you ever feel the same way after eating something too salty or eating out at a restaurant? (Restaurants almost always put too much salt in their food!) Well if you haven’t felt that way before, you are either super lucky or may be just eating too much salt to actually notice how you feel or look. In either case, there is one surefire way to get you feeling and looking your best – and that’s to eat vegetables that have magical powers. Magic that is loaded with potassium and very low in sodium which creates the perfect electrolyte balance in your body… helping you shed the extra water weight and de-puffing your body from the inside out. There’s nothing worse in the world than a meal leaving you with a bubble gut.
Along with dandelion greens, asparagus is one of the best bloat fighters out there, but I have to admit it is a really boring vegetable. I’ve always just eaten asparagus raw or grilled asparagus with coconut oil and a little sea salt and pepper. Of course that’s a delicious way to eat it but it is really kind of plain. And I hate hollandaise sauce – don’t even get me started on that.
My preconceptions about asparagus changed dramatically when I was ironically dining out in New York City at ABC Cocina (now one of my new favorite restaurants). I had the most fabulous asparagus EVER. So good that I took each bite of it slowly so I could remember the flavors. After tasting the dish, I said to myself and my dinner companion “I am recreating this when I get home!” – so that’s what I did and boy did I turn boring old asparagus into something dynamite!
Now I have no idea if I made this exactly like the restaurant (I’m guessing not), but I do know that I made something delicious – so delicious that is it was worth eating a whole salad made out of asparagus as a main course. This recipe can also be used as a side dish – but you might not want to share any after you take a bite, don’t say I didn’t warn you.
- 2 bunches asparagus (steamed or grilled, your choice)
- ¼ cup manchego (hard sheep's milk cheese) shredded finely
- ⅓ cup raw hazelnuts
- For Dressing:
- 1 lemon juiced
- ½ lemon zested
- 1 tbsp olive oil
- 2 tbsp raw honey
- a pinch of sea salt
- black pepper to taste
- While steaming or grilling asparagus, toast hazelnuts in dry pan on medium low for 10 mins, remove from heat and chop toasted hazelnuts
- Chop steamed or grilled asparagus into 2 inch pieces
- Make dressing by whisking together lemon juice, lemon zest, olive oil, honey, sea salt and black pepper
- Combine all dressing with asparagus and mix well
- Top dressed asparagus with shredded manchego and chopped hazelnuts.
FYI – I got my raw organic hazelnuts from Green Polka Dot Box – which has an excellent selection of raw organic nuts (including unpasturized almonds!) at amazing prices. (Food Babe Readers get 10% off first order with an annual membership with code “FOODBABE”)
What’s your favorite way to debloat? Please share your tips with me and others in the comments below – we all can use a little less bubble gut in our lives.