Nature's Best Diuretic: Greek-Style Roasted Asparagus
With the nice summer weather upon us, I would love to be sharing a fresh, new salsa recipe but alas, I am just one month away from competing in my first-ever bodybuilding competition so as you can imagine, my diet SUCKS and even something as healthy as salsa is unfortunately not allowed on this strict, boring diet plan.
I’m now trying to lean out as much as possible without losing any of my hard-earned muscle. The tighter I can get my skin to look, the more muscle will show on stage and since I’m doing this competition prep completely vegan and all-natural, I need to rely on natural diuretics to help flush out the sodium & excess fluids in between my skin and the muscle.
So what am I eating these days? Well, more asparagus than any person should EVER have to consume! Asparagus contains high levels of the amino acid asparagine, which not only helps to flush out the fluids but it helps rid the body of excess salts. In a nutshell: sodium = bloating and you won’t be able to see my abs on stage if I’m bloated.
I’m also always looking for new ways to cook and prepare it—so if you have any ideas, please let me know! For your entertainment, I’ve included a picture here of my recent FAILED attempt at vegan asparagus pancakes (aka vomit in a fry pan). And yes, I still ate it.
Today’s recipe, however, was delicious and I highly recommend upping your asparagus intake for a week or two leading up to any bikini-bearing vacation or special event.
1 lb. asparagus
Drizzle of olive oil (I make them without oil but only because I can’t have it right now)
2 tablespoons dried oregano
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon sea salt (optional – I made them without)
1 tablespoon fresh ground black pepper
1 tablespoon dried parsley
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1. Preheat oven to 400 degrees F.
2. Wash asparagus, snap off the woody ends.
3. Toss the asparagus with the lemon juice, olive oil & spices. Make sure the asparagus are coated well.
4. Place on a lightly oiled pan. Roast for 20-30 minutes in oven. Stir them up about halfway through the cooking period.
5. Serve hot and enjoy!
– Sam Shorkey