Time-consuming but delicious way to prepare asparagus. Mine werent crunchy or crispy and if I boiled all of the nutrients out of them,theyre (the nutrients are) in the remaining water, which I drank most of;not without wondering if I was really drinking a bath of water that was really a soup of agricultural chemicals the asparagus might (or might not have) been doused with or exposed to during their growing time. I did my own recipe idea (because the other recipes say to eat the tips. And Im not throwing away half of what I bought because other recipes say to eat the only the tips)...the idea I got for making the asparagus was to use a small glass baking dish. Maybe 8x10x3 inches. I cut the bottom inch off the asparagus after taking off the rubber bands and rinsing them. And then broke off the rest of the bottoms so the stalks of asparagus fit into the baking dish and put the part that I broke off into it with them. (It was a few inches off each stalk. I didnt break them in half but I suppose I could have) I used about 8 whole cloves of garlic. About a half teaspoon celery seed and maybe a tablespoon of coconut oil. My countertop oven/convection oven might not get as hot as a regular full size convention rangetop/oven,but I cooked them at 450 degrees Fahrenheit for about an hour and ten minutes. I added a small batch of vegan whole wheat biscuits to the bottom shelf to cook during the last 23 minutes of the time the asparagus was cooking. And I added sea salt to the asparagus once it was on my plate. I put nothing but garlic,coconut oil,asparagus and celery seed and water into the baking dish. The tips and thin stalks were soft and fairly mushy. The bottom and thicker stalks were pretty soft and not mushy. A little like broccoli. In fact I noticed the asparagus kind of tasted/smelled like cabbage. Not a lot but somewhat. I dont mind. Because I sort of like cabbage anyway. But because Ive avoided all veggies from the mustard family since 1997 when I found out something in the vegetables in the spinach family interfere with thyroid (hormone uptake or the ability of the thyroid to use thyroid hormone. Even though what it might really be is that certain enzymes in the veggies,pears and peanuts interfere with ability of the thyroid to utilize thyroid medication. But Ive avoided all veggies in the mustard family, and pears,and peanuts,which have the same effect,even if I misunderstood what I read when I read it... (broccoli,cauliflower,cabbage,spinach etc.(in the mustard family) I always check to see if a vegetable is in the mustard family before I buy anything) ... I dont mind it tasted and smelled a tiny bit like cabbage. I actually like all the veggies in the mustard family. But if they do,or there is a chance they do(interfere with the ability of the thyroid to use thyroid hormone),Im not eating the things I read in The Prescription for Nutritional Healing that you should avoid if you have hypothyroid. And I use supplements that support the thyroid[kelp Tyrosine shudda guggulu (guggul) black cohosh and ashwagandha ]. I dont use a prescription medication. My thyroid test came back in the normal range when I had it tested in 1999 but I had been using supplements and took them the day of the test and the tests for thyroid arent exactly accurate any. I had hypothyroid (underactive thyroid) when I was in second grade and was on a thyroid prescription then,as a child. I dont know the reason I stopped using the prescription. It could have been any reason or even possibly my thyroid test was showing up as no longer hypothyroid. I suppose this is pretty boring but the asparagus and one biscuit made a very good,very filling meal. And unless someone objects to mushy veggies(some people do. They gag on mushy veggies,peas, mashed potatoes;etc) the recipe might be something other people would like to try. Plus the thyroid tip might be helpful to someone if they read up on the thyroid and also the five supplements I named. (I take all 5 together when I wake up. You always take amino acids on an empty stomach. Tyrosine is an amino acids. 500 mg v-cap. I drink a cup of coffee with a little turbinado sugar and soymilk when I first wake up also. But I doubt it qualifies as a full stomach. Because besides water and supplements,that(one cup of coffee) is all I have for the first five hours Im awake. Ive never liked breakfast or eating when I wake up so I dont eat for a few hours,usually about five hours later.
Posted on: Wed, 05 Mar 2014 23:40:11 +0000
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