Broccoli & Brussels Sprouts
KITCHEN MEDICINE TIPS
Enjoy cruciferous vegetables to de-tox the liver in preparation for the heavier, richer foods of winter. Include broccoli, cauliflower, cabbage, and kale.
Enjoy parsley-based sauces to support liver and blood purification.
Eat root vegetables to ground you into the same earth from which they came.
Highlight the pungent flavor of leeks, garlic, onions, and shallots to feed your gut's beneficial bacteria with inulin, a pre-biotic compound. The alium family of vegetables also supports a healthy immune response to the cold and flu viruses.
Sample some capsicum family spices. Chiles, chipotle, and cayenne accelerate metabolism and improve circulation to those cold fingers and toes.
Most of all, be well, take a deep breath before each meal, and enjoy your food!
BROCCOLI STRASCINATI
Strascinati means 'dragged' or 'dredged' in Italian. The broccoli gets dredged in this delicious sauce.
You will need:
1/4 cup extra-virgin olive oil
1 bunch broccoli (about 1 pound), stemmed and cut into florets
3 cloves garlic, smashed and peeled
1/2 teaspoon crushed red chile flakes
1 teaspoon salt
Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.
BRILLIANT BRUSSELS SPROUTS
You will need:
l pound Brussels sprouts
1 tablespoon sunflower oil
1 teaspoon each: salt and black pepper
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
1 tablespoon brown mustard
1 teaspoon dry thyme
1 teaspoon chile flakes
Preheat the oven to 400 degrees.
Slice each of the sprouts in half.
Arrange the sprouts on a baking sheet and drizzle with oil, salt, and pepper.
Bake for 20 minutes, or until crisp.
In a serving bowl, whisk together the maple syrup, vinegar, mustard, thyme, and chiles.
Add Brussels sprouts once they are cooked. Toss well to incorporate and serve with your favorite protein.