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Paleo Breakfast with Asparagus

Healthy-Paleo-Breakfast-Asparagus-Prosciutto-Fried Egg-Pecan Halves

Healthy Paleo Breakfast with Asparagus Wrapped in Prosciutto, Fried Egg, and Raw Pecan Halves

Sun’s up!

Went down to the park early this morning chasing tree branches…have you done that recently?  Jumped up and reached?  really stretched your body to reach up..feels good when you make it.  We ran slowly warming our bodies up then ran fast (like tigers were chasing us),  hiding behind trees to catch our breath peeking round corners then chasing each other until forced to stop due to laughing too much.  Then back home for breakfast.

Children still asleep, love that moment when peace fills the house and all is well.

We are cooking breakfast together.  Easy and delicious.

We have asparagus, bacon, pecan nuts and eggs.

Asparagus …if ever a vegetable was made for indulgence this is it!  And no need to get fancy.  We British like our asparagus green, grown in full sunlight.   Other European countries prefer it white with characteristic purple shading and yellow tips.  Before we imported the stuff (and made it available throughout the year) asparagus was an eagerly awaited spring food, grown in the Vale of Eavesham, East Anglia and Cambridgeshire (think wide open spaces, glorious sky lines and fens)  and the customary start date for the asparagus season?  Why 1st May!

Recipe:

Asparagus

Bacon

Eggs

Pecan Nuts

Method:

Lightly rub the asparagus with coconut oil and roast gently in the oven for a matter of minutes until tender.  Wrap with the cooked bacon and top with a fried egg.  Add a few pecan nuts on the side and enjoy!

PS.Some Nutritional Notes on Asparagus - this vegetable is packed full of the good stuff!

It’s rich in beta-carotene which is good for healthy skin and vision; folate which protects against birth defects; soluble fibre which slows down the release of sugar into the blood stream and potassium which helps to balance blood pressure and rutin which protects the body from infection.  It is also a bit of a diuretic and was used in olden days to treat a sluggish digestion and fluid retention.

Do you have any good asparagus recipes?  We’d love to hear..

Healthy Vegetables

Wild-Rhubarb

Rhubarb in the Paleo Works Garden

Supermarkets would have us believe that variety is being able to walk into a store and buy any and every agricultural product you can think of day in, day out 365 days of the year.

The problem with this is…it becomes boring.  Food becomes monotonous (again).  The variety of food never seems to change and inspiration can easily fade.  This is not the way nature intended.  Food variety should be driven by the seasons.  This is how we used to eat.  We would fill up on produce in season, eat it and bottle in and can it and store it and eat it again to the point where we thought we would never wish to ever eat it again and then the season would turn and a new variety would ripen and the cycle would begin all over again.

In this way food becomes exciting and our meals become invigorating.  Our diet is continually changing and we are feasting on foods that suit that time of year and the weather.

Like purple blackberries in autumn, fresh green asparagus and fiery watercress in spring, pumpkins, squash and fennel late summer and the sweet orangey tang of clementines at Christmas.

Last night we noticed this out the window of our back kitchen!  All through the winter months it has tended itself and kept hidden only to push through in April to provide a bumper crop for the next weeks.  And as we write, the cycle continues.

Shop local, keep to small-scale producers and independent food.  Check out your local veg box supplier.  In this way you will get back in touch with the seasonal quality of food.  The way nature intended!

In May, look out for elderflowers, outdoor rhubarb, asparagus, beetroot, radishes, wild rocket and watercress to season and flavor your foods.  In June the season is turning through to summer and you will find blackcurrants, cherries, gooseberries, loganberries, carrots, cucumber and turnips to add to May’s delights.

And keep it real!

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