Click on the links below for "The Best" in:
The Best Years in Life Recommends:
GTF Chromium is a complex known as Glucose Tolerance Factor and is made by fermenting nutritional yeast (Saccharomyces cerevisiae) with chromium. GTF Chromium facilitates the transport of glucose into cells by insulin.*
Membrane Complex is one
of Dr. Hans Nieper's formulas containing magnesium,
calcium and potassium that supports the following
Rockland's world famous plant derived minerals are now available in vegetable capsules. Each capsule contains 400 milligrams of approximately 75 minerals in their concentrated powdered form.
The Best Colloidal Silver on the Planet! If you would like to donate to help us keep this web site active and growing, click on the button above. Much thanks! - Tony & Luella
The Best Years in Life's
Savory Asparagus with Lemon-Garlic Shrimp
Asparagus is a spring staple, high in the B-vitamin, folate, which may protect against cancer by helping maintain the integrity of DNA. These little green spears also contain fiber, vitamin C, beta-carotene and the antioxidants glutathione and rutin. This recipe pairs the veggie with red pepper and protein-rich shrimp for simple, healthy meal. A light lemon marinade and fresh herbs add flavor and fragrance to the dish.
NOTE: Due to the radiation from Fukushima, the gulf oil spill and questionable shrimp raised, caught and/or processed in China and other Asian countries, we strongly recommend that you find shrimp from the NE coast of American or from Canada (you may have to search online).
(As always, for the healthiest recipe, use organic content whenever possible.)
1. Place shrimp in medium glass bowl. With hand strainer positioned over bowl to catch lemon seeds, squeeze juice from lemon halves over shrimp. Toss shrimp in lemon juice and set aside to marinate.
2. Heat large skillet over medium-high heat. Add 1 tablespoon oil and heat just until oil begins to shimmer. Add asparagus, peppers, lemon zest and salt to taste. Sauté until vegetables begin to soften, about 8-10 minutes. Transfer mixture to medium bowl and cover with foil to keep warm. Set skillet aside off heat.
3. In small mixing bowl, whisk broth and cornstarch together until smooth.
4. Return skillet to medium heat. Add remaining tablespoon oil and garlic. Sauté garlic until fragrant, about 1 minute. Add shrimp and sauté 1 minute. Add broth mixture. Cook, gently stirring continually until sauce has thickened and shrimp are pink, about 2 minutes. Remove pan from heat, stir in lemon juice, parsley and cilantro, if using. Season to taste with salt.
5. Divide vegetables among four dinner plates and top with shrimp.
Makes 4 servings.
Per serving: 263 calories, 9 g total fat (1.5 g saturated fat), 18 g carbohydrate, 30 g protein, 6 g dietary fiber, 315 mg sodium..
Original recipe (modified) and image source: aicr.org
To return to our list of Healthy Recipes, click HERE.