Feb 2015

ROASTED BRUSSELS SPROUTS

ROASTED BRUSSELS SPROUTS

My Dad has discovered his culinary skills in the last 5 or so years. He loves to share his culinary adventures with me. The problem is that (and I need to bite my tongue when talking to him) most of his recipes must have a cheesy sauce, cream or some bacon. When he comes for a visit he enjoys my food but at times utters: “this would be nice with a bit of sausage or some bacon”. Only recently I have convinced him that he could have a tomato based sauce with his pasta instead of the ubiquitous creamy cheesy one.

Unfortunately my Dad has heart disease (brought on by boreliosis that he contracted form an infected tick bite) and I have been trying for years to convince him to eat a plant based diet. He keeps resisting. Luckily he does like fruit and vegetables and eats more than the average person. However he doesn’t always get it right with their preparation. The other day he was telling about the Brussels sprouts he was cooking for lunch….. gratineed with béchamel sauce, some bacon, cheese….Hopeless.

I though I would use a different approach and flood his email with healthier recipes hoping that he may get tempted and replace some of his dairy/meat heavy dishes with more heart healthy ones. This is one of such recipes. No cheese, no bacon but probably the most delicious way to cook the by so many hated Brussels sprouts.


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ROASTED BRUSSELS SPROUTS

1 lb (450g) Brussels sprouts
tsp of rice bran oil or coconut oil
salt and pepper
1 small red onion, chopped thinly into half moons.
squeeze of lemon

  • Preheat the oven to 200C.
  • Pull off some of the outer leaves (if they look damaged) of the Brussels sprouts. Cut them in half lengthways.
  • If using coconut oil, add it to a baking dish and let melt in the oven, this will take about 30 seconds, than add the sprouts. If using the rice bran oil, add it to a baking dish together with the Brussels. Toss to lightly coat. Season with salt and pepper.
  • Bake in the oven for 30minutes.
  • Add the onion and cook for additional 5-10min. Pierce one of the sprouts with a tip of a knife to see if they are tender.
  • Remove from the oven and toss with some lemon juices (about couple of teaspoons).
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CABBAGE, KOHLRABI AND RADISH SALAD

CABBAGE, KOHLRABI AND RADISH SALAD

It has been a while since my last blog entry. The main reason of my silence was a broken computer. It made me realise its importance in my life. Luckily none of my data was lost but to avoid further worries I am, from now on, going to back up everything.

My diploma firmly in hand I have finally started my nutritional therapy practice. For couple of weeks it felt as if I was drowning in paperwork. With true passion I hate filling out forms! It has all been worth it as I am up and running, eagerly embarking on a profession that fills me with joy.

One of my lecturers said that once you start seeing clients you get addicted to the feeling. Helping people truly is addictive. I believe that people are starting to realise that their health is in their hands and are seeking guidance.

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To kick off my new beginning here is a salad full of wonderful phytochemicals called glucosinolates. During chopping, grating and chewing glucosinolates are broken down to form biologically active compounds such as insoles nitriles, thiocyanates, and isothiocyanates. These phytochemicals have shown some potent anticancer properties. This salad has 3 different cruciferous vegetables so you can get a big dose of glucosinolates.

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CABBAGE, KOHLRABI AND RADISH SALAD
Big dose of raw cruciferous vegetables!

1 red onion
2 Tbs fruity vinegar (I used lingonberry)

1/2 white cabbage
1 kohlrabi
12-15 small red radishes (about 1 cup)
handful of pecan nuts

Dressing
juice of 1 orange
2 medjol dates
2 Tbs fruity vinegar (I used lingonberry)
2 Tbs olive oil

ingredients
  • Slice the red onion as thinly as you can, in a small bowl mix with the vinegar and a pinch of salt and let sit for at least 30 minutes, longer if you can.
  • Using a food processor (or a grater) grate the cabbage, kohlrabi and radishes.
  • Prepare the vinegar by blending all the dressing ingredients in a blender till smooth.
  • In a large bowl mix together the grated vegetables, onion, pecans and dress with the dressing.
  • Keeps well in the fridge for several days.
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