Welcome to the May edition of the Nutri-Balance newsletter 

Calling all Parish Walkers! Whether you’re a novice or aiming for the finish with the big day rapidly approaching it’s important to be as prepared as possible. Going on recent weather conditions it’s looking as though it’s going to be a hot one and with this in mind I will be giving talks advising what to eat and drink on the day.  

If you are entering or know anyone that is then please let them know…… 

Dates and venues are: 

- Thursday 17^th May, 6.15pm at The Gym

- Monday 21^st May, 7.30pm at Carrefour (next to M & S), Douglas 

Price: £3 per personTo book a place contact Kathryn on 464271or This email address is being protected from spam bots, you need Javascript enabled to view it  

Recipe………Asparagus is in season now (Shoprite is stocking some grown on the Island – absolutely delicious!). Asparagus is high in potassium, producing a diuretic effect which is great for relieving water retention. It is also high in glutathione, essential for optimum liver function. Try this with baked fish: 

Ingredients

Large bunch of asparagus
2 tbsp olive oil
1 large garlic clove, sliced thinly
1 tbsp large capers in brine, rinsed and drained
½ orange, juice only
salt and freshly ground black pepper 

Method

1. Preheat the oven to 200C/400F/Gas 6. Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender. Drain and rinse briefly under cold water. Dry on kitchen paper.
2. Pour the oil into a shallow roasting tin and roll the asparagus in it to coat. Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears. Sprinkle with orange juice, season and serve warm.

All the best for May,