Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this challenge and now can spell brussels sprouts, unless I am doing it incorrectly.
My second issue is that this is another vegetable that the husband does not like, to the point, he won't taste it. I chose not to tell him, he was eating shredded brussels sprouts, last night. He didn't like it because it was too spicy so I can't say that I fooled him. I made two different dishes, one obviously the sprouts and the other in a camouflaged state. I decided to share both with you, since they turned out well and completely different.
I don't want you to think, my darling is a grump about food but I have to add that I changed one dish because he had work done on his teeth (a cavity filled) and the dentist told him not to eat nuts and seeds. I use another dentist. I eat nuts and seeds. Both recipes are supposed to have nuts in them, I left them in one because, like the brussels sprouts, they were somewhat hidden. I left out the walnuts in the other recipe. Roast a few and throw them in.
Shredded Brussels Sprouts
I took my mandoline and sliced the brussels sprouts but it cuts so thin that most of it was shredded. It did a beautiful job.
1/2 pound of brussels sprouts
1/2 cup pine nuts (pine nuts are seeds)
2 scallions, sliced
2 tablespoons Thai sweet chili sauce
1 tomato, chopped
Heat oil in large skillet.
Add pine nuts and cook until slightly browned. Add the shredded sprouts and the scallions. Cook for ten minutes, stirring occasionally.
Add the Thai sweet chili sauce and tomato and mix with the greens and pine nuts. Cook for another 2 minutes.
You might want to use a little more oil. I added about a teaspoon after I put in the greens and was afraid they would burn. As much oil as is necessary should be used.
Maple Brussels Sprouts
1 cup water
8 ounces brussels sprouts (the other half pound)
1 tablespoon maple syrup
1 tablespoon butter
1 teaspoon pumpkin pie spice
Bring the cup of water to a boil in a saucepan.
Add the brussels sprouts. Reduce the heat and cook until tender about 6 minutes.
Drain the brussels sprouts.
In the empty saucepan, melt butter with maple syrup and pumpkin pie spice.
Pour this over the brussels sprouts and serve.
It is amazing how good this simple recipe turned out to be. A little sweetness does wonders.
Check out the other Power Food cooks and see what they did with the brussels sprouts. Mireya is the originator of the group. If you are interested in participating, please contact her. My Healthy Eating Habits,