Turmeric Egg Mayonnaise & Steamed Asparagus
I love the simplicity, ease and speed at which this incredibly nutrient dense lunch can be put together.
It’ll give you your daily dose of Turmeric with black pepper to keep inflammation at bay.
Asparagus is rich in fibre, folate, iron, copper, calcium, protein and Vitamins A, B6, C, E and Vitamin K. Health benefits include, weight loss, better digestion, healthy pregnancies and lower blood pressure. Cooking Asparagus activates it’s cancer-fighting potential, but over-cooking will negate the benefits.
Eggs also contain 11g of protein each, on average, and are another great source of Vitamin K. However, the Vitamin K in eggs is Vitamin K2, and not Vitamin K1, which is present in Asparagus. Vitamin K2 is the only nutrient which can decalcify the body. This is exceptionally important, especially in areas with fluoridated water.
- Boiled eggs
- Mineral salt
- Black Pepper, freshly ground
- Mineral salt, e.g. Himalayan Rock Salt
**Mayonnaise can be replaced by Aoli, both of which can be homemade for a more nourishing result.
Place boiled eggs in a large bowl and chop to desired size. (I like mine quite chunky.)
For every two eggs add a level tsp of Turmeric along with a slightly rounded dessert spoon of Mayonnaise.
Thus, 8 eggs with equal 4 x tsp Turmeric and 4 dessert spoons of Mayonnaise.
Add a minimum of ten grinds of your pepper grinder for every two eggs. Add salt to taste.
Steam your Asparagus for 3 to five minutes, Place on top of egg mayonnaise and serve.