A few recipes

Posted: May 14, 2014

Star staff report

The following recipes were provided by Debbie Berg, clinical dietician and diabetes educator for Valley Health.

Smoothie

2 cups spinach leaves, rinsed

3/4 cup water or milk

(unsweetened almond milk,

rice milk, dairy, etc.)

1/2 cup frozen berries

1 banana

Blend together the spinach and water or milk until all the spinach is thoroughly blended. Next add the remaining ingredients and blend until smooth and creamy. Serves one.

Spinach Strawberry Salad

10 ounces spinach,

washed and torn

1 quart strawberries, halved

1/4 cup slivered almonds

or walnut pieces

For the dressing

1/2 cup oil

1/4 cup vinegar (any flavor

or plaint)

1/2 cup sugar or sugar

replacement

1/4 teaspoon paprika

2 tablespoons sesame

seeds (optional)

1 tablespoon poppy seeds

(optional)

1 tablespoon dry/minced

onion

Make the dressing by mixing all of the ingredients together and putting in an airtight container.

To make the salad, place spinach, strawberries, and nuts in a bowl and toss with half of the dressing recipe.

Cream of Asparagus Soup

1/4 cup margarine

1 onion, chopped

3 stalks celery, chopped

3 tablespoons

all-purpose flour

4 cups water

1 10.5-ounce can

condensed chicken broth

4 tablespoons chicken

bouillon powder

1 potato, peeled

and diced

1 pound fresh asparagus,

trimmed and coarsely

chopped

3/4 cup half-and-half (or 2

percent evaporated milk)

1/2 tablespoon soy sauce

1/4 teaspoon ground black

pepper

1/4 teaspoon ground white

pepper

Melt butter or margarine in a heavy cooking pot. Add onions and celery; saute until tender, about four minutes. Stir in flour, mixing well. Cook for about one minute, stirring constantly. Do not burn or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat and simmer for about 20 minutes.

Stir in half-and-half or (evaporated milk), soy sauce, and black and white pepper. Bring soup just to a boil. Adjust seasonings to taste. Serve hot.

Roasted Asparagus

1 bunch asparagus,

rinsed

1 tablespoon oil

1-2 garlic cloves, minced

1/4 cup basil (optional)

Preheat the oven to 425 degrees. Toss the asparagus in the oil and herbs to coat thoroughly. Roast in oven about 10 minutes or until tender.