Herb-Crusted Asparagus Spears

Cuko  is sick, mi pobrecito! (My poor little one.) He came back from the field, after being gone for two days. The first time he’s been gone that long. Totally emaciated, black from dirt, his bones showing through. I sat by him on the bodega – the guadua tool box, as he threw up a lot. Then held him and did reiki, offered water. Later he started eating  a little. I tried rice with his food. No. Then added coconut oil and milk, and he lapped it up. And that’s what he’s been eating for three days. I had the Vet look at him and he palpated all his organs and said he seemed okay. Today I heard the crunch of cat food in his mouth, so I know he’s getting better. Plus, his skin is looking more shiny from the coconut oil! Yeah and whew! He’s such a little thing, I know it will take a while until his weight is back on.

Recipe of the Day – Herb-encrusted Asparagus

Ingredients:

12 spears asparagus
2 T. chia seeds
1/4 c. nutritional yeast
 3 garlic cloves, minced
1/8 tsp.  pepper
Pinch of paprika
1/2 c. gluten-free breadcrumbs
Juice of ½ lemon
.
Directions: Line your dehydrator trays with paper. Wash the asparagus and snap off the white ends. Mix the seeds and spices with the breadcrumbs in a large bowl. Dip each asparagus in lemon, then roll in the breadcrumb mixture. Dehydrate at 105 degrees for 4 hours or more. OR, you can bake at 350 degrees 20-30 minutes until crispy.
 Word of the Day – espàrragos – asparagus

Tip of the Day – I usually let the animals eat grass and figure out their poor tummies. But my poor little thing looked so skinny, his bones showing, after throwin up so much, I was really concerned. I was about to take him to the vet, when he started eating again, whew.
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