Healthy Food for Two: Summery lunch

By Ania Roberston

Yogurt is an excellent source of calcium, protein and probiotics that may help to treat digestive disorders.
According to Ayurveda, incompatible food combinations can diminish the gastric fire in the stomach. As a result, the enzymatic system can be disturbed, and ultimately cause the formation of toxins. Ayurveda does not recommend eating yogurt with fruit, cheese, eggs, fish, hot drinks, nightshades, beans, lemon, meat or milk.
Asparagus contains folate, vitamins (A, C, E, K), chromium, fiber, and glutathione, called “the mother of all antioxidants”—the natural immunity booster and the master detoxifier. Asparagine, the amino acid in asparagus, serves as a natural diuretic.
Asparagus-Yogurt Soup
2 6-ounce containers of “Fage” Greek yogurt, 0 percent fat
1/2 bunch of asparagus
1/2 small red onion, diced
1 cup vegetable broth, low sodium
1 cup arugula, washed
2 teaspoons of oil, your favorite
1/2 avocado
1/4 teaspoon raw honey
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper, freshly ground
dash of nutmeg, freshly ground
1 Tablespoon roasted pumpkin seeds

Wash asparagus gently, and remove woody ends, leaving about 7 inches of each stalk. Cut off tips of the asparagus and set aside. Cut rest of asparagus into 1-inch pieces.
In a 6-inch pot, add 1 teaspoon of oil and sauté onion until translucent. Stir asparagus into onion and add the vegetable broth. Add salt and nutmeg. Cover, and boil over medium-low heat 10-12 minutes (until tender). When asparagus is ready, add arugula and stir, do not cook.
Let cool. Blend till creamy. Add yogurt, avocado, honey and black pepper. Blend mixture. Cool well.
Over medium heat, sauté tips of asparagus in 1 teaspoon of oil for about 2 minutes, do not burn.
Serve soup cold, garnished with pumpkin seeds and sautéed asparagus tips.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.