Asparagus for Hangovers?

The best hangover "remedy" is to avoid alcohol in the first place. However, if you do overdo it, drinking plenty of water and taking a B-complex vitamin supplement plus extra thiamine (100 mg) to counter the B-vitamin depletion caused by alcohol can help, as can… asparagus? Researchers at the Institute of Medical Science and Jeju National University in South Korea recently conducted a study that linked the amino acids and trace minerals in asparagus extract with reduced hangover symptoms.




While more research needs to be done before asparagus can be touted as a reliable hangover cure, if you drank too much the night before, eating asparagus at breakfast can't hurt - it is a nutrient-dense vegetable, among the richest food sources of folate, and a good source of fiber, vitamins A, B6 and C, and potassium

I can think of one good reason…

Glazed Cheesecake with Fruit

Ingredients


Crust

1/2 cup graham cracker crumbs

1/2 cup Grape-Nuts cereal

2 tablespoons canola oil

Filling

2 cups nonfat cottage cheese, pressed to yield 1 cup

2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see Tip)

1 8-ounce package reduced-fat cream cheese, softened

1 1/4 cups sugar

2 large eggs

2 large egg whites

1 tablespoon cornstarch

1 tablespoon vanilla extract

2 teaspoons freshly grated lemon zest

1 teaspoon lemon juice

Topping

2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see Tip)

1/3 cup sugar

2 teaspoons vanilla extract

Fruit & glaze

4 navel oranges

1/4 cup apricot preserves

2 tablespoons orange liqueur, such as Grand Marnier

4 kiwi fruit, peeled and sliced

1 pint strawberries, hulled
Preparation


1.To make crust: Preheat oven to 350°F. Coat a 9- or 10-inch springform pan with cooking spray. Stir together crumbs, cereal and oil in a small bowl. Press into the bottom of the prepared pan and set aside.

2.To make filling: Put the pressed cottage cheese in a food processor and process until smooth. Add yogurt cheese, cream cheese, sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice; process until smooth. Spoon the mixture over the crust.

3.Set the pan on a baking sheet and bake until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes for a 9-inch cake. Remove from the oven and cool for 15 minutes. Keep oven temperature at 350°.

4.To make topping: Stir together yogurt cheese, sugar and vanilla in a small bowl. Spoon over the baked cheesecake, starting at the center and extending to within 1/2 inch of the edge. Return the cheesecake to the oven and bake for 5 minutes longer. Cool on a rack. Cover and refrigerate for at least 12 hours or for up to 3 days.

5.To glaze cheesecake: Using a sharp knife, remove the skin and white pith from oranges and discard. Cut the segments away from their surrounding membranes and reserve.

6.Melt apricot preserves in a small saucepan over low heat. Remove from the heat and stir in orange liqueur. With a pastry brush, brush about half of the apricot preserves onto the chilled cheesecake.

7.Arrange kiwi fruit, orange segments and strawberries decoratively over the top. Brush with the remaining apricot preserves.

Tips & Notes

Tip: To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 6 cups low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes 2 cups. Cover and chill for up to 1 week.

Nutrition

Per serving: 278 calories; 6 g fat (2 g sat, 2 g mono); 37 mg cholesterol; 46 g carbohydrates; 12 g protein; 2 g fiber; 242 mg sodium; 348 mg potassium.



Nutrition Bonus: Vitamin C (78% daily value), Calcium (18% dv).



3 Carbohydrate Serving



Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Crust:


3/4 cup walnuts

1 package graham crackers

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 cup butter, melted

Filling:

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 cup canned pumpkin

1 teaspoon ground cinnamon, divided

2 tablespoons chopped walnuts

Directions:



In a food processor, combine the walnuts and crackers. Pulse until crackers are crushed and nuts are finely chopped. Pour into a small bowl and add the sugar and spices; stir in butter. Press onto the bottom of an ungreased 9 x 13 pan.



For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 3/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust and spread evenly. Sprinkle the top with walnuts and remaining cinnamon.



Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Avocado Cheesecake

This is a bit different, but sounds pretty good!

Ingredients2 Cups graham cracker Crumbs


1 1/3 Cups pinion nuts (pine nuts), ground

½ Cup Butter, melted

4 California Avocados, peeled, pitted, and mashed

1 Pound cream Cheese, room temperature

1 Cup Sugar

6 Eggs

1 Tbsp lime zest

¼ Cup lime juice, freshly squeezed

2 tsp Vanilla extract

1/3 Cups heavy cream, whipped to soft peaks

3 Cups sour cream

2 Tbsp Sugar

tsp vanilla extract

½ Cup pinion nuts

 DirectionsPreheat the oven to 350.



In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well.



On the bottom and sides of a 9" springform pan, place the graham cracker mixture and press it down firmly to make a crust.



In a large mixing bowl, place the California Avocados, cream cheese, and the 1 cup of Sugar. cream the ingredients together well.



While mixing constantly, add the eggs one at a time.



Add the lime zest, lime juice, and the 2 tsps of Vanilla extract. Mix the ingredients together.



Add the Whipped cream and fold it in.



Pour the Batter into the pan.



Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes.



In a small bowl, place the sour cream, 2 tbsps of Sugar, and the 1 tsp of vanilla extract. Mix the ingredients together.



Spread the sour cream mixture on top of the cheesecake.



Sprinkle on the 1/2 cup of pinion nuts.



Return the cheesecake to the oven and bake it for 5 minutes.



Remove the cheesecake from the oven and let it cool for 6–8 hours, or until it is firm.