Sea asparagus and endive are two veggies that I consumed this week, and coincidentally, both have a Dr. Oz connection. I first tasted sea asparagus at the Tate Modern restaurant last May in a light curry sauce that accompanied cod. The crunchy texture and salty taste was delicious and intriguing, definitely a taste highlight of 2011. I started buying it for $14.99 a pound from Fiesta Farm last summer and steamed it lightly to accompany various barbecue dishes as a veggie (it is technically a succulent herb). After a few months of no sea asparagus, I found little jars of pesto and salsa verde made from sea asparagus at a farmer’s market on Oahu. I bought the little jars and brought them all the way home! The sea asparagus is grown close to the North Shore of Oahu in salty water. I was told by the farmer that Dr Oz had declared it to be an anti-aging food, how interesting, I just fell for the taste and texture! Sea asparagus is grown in Canada as well, in British Columbia. Try it next summer, it is tasty!
Veggie Inspiration: Sea Asparagus and Endive, approved by Dr. Oz
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On another veggie note, I came across some organic endive at the local Loblaws and figured it would be a good veggie for the avocado, white bean and cilantro spread chef Melissa Saunders made this week. It sure was a great combination. Then, I was told by a client that endive had been featured on Dr. Oz as a food that helps to fight ovarian cancer. Eating 7-9 servings of veggies and fruit a day is helpful in cancer prevention. Having a variety of veggies and fruit is key as they all have different nutritional properties. Endive contains kaempferol, a powerful antioxidant which has been found to slow growth of cancer. Endive is also very low calorie. Try having it with dip or in salads.