How often do you buy a cook book, have a good flick through, salivate at the pictures then put it on the bookshelf never to it open again? There are so many cookbooks that I do this with and I have promised myself that I will choose one a year and go through them and make every recipe I like the look of.
Living in a town that still has an independent bookshop feels like a big luxury to me. Being time poor I probably only find myself in there six or so times a year. However each time I do visit I walk out with an armful of books. Denise who owns the book shop seems to always have a new vegan cook book in stock so even though I may originally go in to purchase a novel or even just a birthday card I will be drawn to purchasing a vegan cook book or two.
It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ health) is a great antioxidant, can serve as a diuretic, apparently nourishes the digestive tract, is of course a good source of fibre and is high in B1.