grilled veggies

I bought some fresh asparagus at the farmer’s market (winter location) and thought I’d try grilling it.  I happened to have a few fresh organic beets as well, and sliced those up and grilled them too.  What a feast!

Ingredients:

Fresh asparagus, 5 or 10 stalks

2 beets, sliced in 1/4″ slices

olive oil, brush-on or spray-on

thyme

“real salt” or himalayan pink salt

kelp sprinkles

Arrange the asparagus and beet slices on your broiler pan or on your outdoor grill.  Brush on olive oil, or spray it on.  I broil mine in my gas oven under a high flame for about 5 minutes for the first side, a few minutes less after turning them.  Once they’re “done”, sprinkle on the thyme, salt and kelp sprinkles.  I’m using kelp sprinkles to fool myself and make myself think I’m adding pepper.

This was sooooooooo good!  Even my dog liked both the grilled asparagus and the beets.  That was a surprise!

Another surprise was that after a few hours, I peed bright pink.  That’s gone on for a few days….also a surprise….and I’ve learned that I might be iron deficient if I pee “beet red” after eating beets.  Time to start adding more iron to the diet.

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About Susan Bame

Writer, Mediator, Facilitator, Teacher, fascinated with indigenous forms of conflict resolution. I love watching people become empowered. I have a master's degree in conflict resolution and a personal interest in organic food, detoxing and healing the body, alternative holistic approaches to health, self-empowerment and win-win solutions through mediation, Structured Water™, and energetic healing. I lived on the Omaha Reservation in northeast Nebraska for ten years, worked with Native families in the area, and have a great interest in Native history, culture, practices, traditions, stories, and current affairs. View all posts by Susan Bame

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