Earlier this week I had the pleasure of speaking to the wonderful Women of Hadassah in Southern California. This group of women’s entire focus is to connect and empower women to effect change. They are in fact #WomenWhoDo. They are on the frontlines for healthcare and cures for cancer and advocating for women’s rights.

These women are intelligent and engaging so I took a page from my friend, Robert Schueller’s, playbook. I talked about “sexy veggies” and aphrodisiac vegetables. I was surprised to learn, from Robert, that some vegetables have genders. Things like eggplant, avocado and bell peppers have a male and female fruit.  These are plants that you need to have both to flower and bloom in your garden. The best way to insure that is to ask at your local nursery.

We also talked about aphrodisiac vegetables. There is a lot of talk about this on the internet. I have a very simple philosophy about it. If a fruit or vegetable evokes a “feeling” in you because of the way it looks, smells or tastes, it is an aphrodisiac. If it evokes a memory in you that can cause an arousal, it is an aphrodisiac. Very simple!

Asparagus Legume Bell Pepper Salad
Print Recipe
You can easily add chicken or steak to make this more of a meal.
Servings
4
Servings
4
Asparagus Legume Bell Pepper Salad
Print Recipe
You can easily add chicken or steak to make this more of a meal.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. You can use the peppers, either raw or roasted. To roast: Preheat broiler. Line a baking sheet with foil, leave an extended edge. Place whole peppers, in a single layer, on the foil and place baking sheet about 6" from broiler. Broil until lightly charred, using tongs to rotate peppers until all sides are charred. Draw foil around peppers and remove from oven. Close foil packet for 5 minutes or so. Once the peppers are cool enough to touch, peel peppers and discard seeds. Slice ninto 1/4" strips.
  2. Blanch asparagus until just tender (al dente). You can do this step before or after you cut into 1" pieces. Set aside.
  3. Make the dressing: In a large bowl, whisk together garlic, lemon juice, oregano, basil and salt& pepper. Whisk in olive oil, slowly. Taste and adjust seasoning.
  4. Add greens to salad dressing bowl and toss, slightly. Add in garbanzo beans, pepper strips and olives, toss well. Add asparagus and toss gently. Sprinkle feta cheese on top and plate to serve.
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