Brussel Sprouts with Toasted Pecans and Blue Cheese

RECIPE BANC

Brussel Sprouts with Pecans and Blue Cheese
Pecans give a sweet toasty flavor to the otherwise sharp Brussel Sprout

Mark Isaac Thyss
Garden of Healing®

Let's face it; people have feelings about the Brussel sprout. Most hosts don't know what to do with these miniature cabbages and a lot of eaters simply don't care for them. That is unless you've got a good recipe to give them some sizzle.

Brussel Sprouts are a good and healthy mid-fall vegetable that have a sharp and sometimes sulfurous flavor. They are lacklustre, but can be made into an unlikely star.

Health-wise one cup of Brussel Sprouts contains more than 4 grams of fibre, and they are an excellent food to reduce the appetite.

Do we have your attention now?

Add a bit of crumbly blue cheese before serving and you've got yourself and your family or guests a real Fall winner.


Brussel Sprouts with Toasted Pecans and Blue Cheese

Serves 4-6


2 pounds Brussel sprouts, yellowed leaves and stem ends trimmed off
1/4 cup pecans, chopped
1 tablespoon olive oil
1 teaspoon salt
Freshly ground black pepper
1/4 cup blue cheese, crumbled


1) Preheat the oven to 350 degrees and place a casserole dish inside to heat up.

2) Quarter the Brussel sprouts and add them to the hot casserole dish along with the pecans, olive oil, salt and pepper.

3) Toss the vegetables to coat and then bake for 20 to 30 minutes, until tender and very lightly browned.

4) Remove from the oven, toss with butter and sprinkle on the blue cheese, and serve hot.


© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.

Daikon Radish for flu prevention

FOOD AS MEDICINE

Daikon and Scallions for Flu
Simple dietary methods help to ward off illness

Arlie Maylin
Garden of Healing®

Boost your immune system with Daikon radish and scallions by making this simple soup to ward off flu this Fall. It's a great natural remedy for general use.

Variations of this soup likely exist, and you might want to check with an Acupuncturist for the details, and for other natural methods for preventing illness as the cold weather rolls in.

Daikon is Japanese for a mild-flavored, very large, white, East Asian radish, shaped like a giant carrot.

While Daikon is very low in food energy, or calories, it does provide a goodly amount of vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.


Flu Prevention Recipe

Dice one 6 inch piece of Daikon (white radish).

Chop up a small bunch of scallions (feel free to include the roots).

Add the Daikon and scallions to a pot with 5 cups of water and bring to a boil. Simmer for 20 minutes.

Drink the soup and don't forget to eat the radish and scallions as well.

This preparation is enough for 5 servings. Store it in the refrigerator and warm when needed.


© 2009 Arlie Ian Maylin/The Garden of Healing® Company. All rights reserved.

Brussel Sprouts with Bacon and Figs

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Brussel Sprouts with Bacon and Figs - smoky and sweet
Chat up the "pipsqueek cabbage" for their nutritional qualities, then doll them up to serve and eat

By Mark Isaac Thyss
Garden of Healing®

Some people are just too plain picky, so-much-so that you have to romance certain vegetables for them, as their palate is, can we say, a bit inexperienced.

Brussel Sprouts, the pipsqueak cabbage, is one of those vegetables whose nutritional qualities need to be chatted up before they seem fit to engage, to some people.

Smoky, sweet and perfectly autumnal, this worthy recipe for Brussel Sprouts is just what you need for the pickiest of eaters.

Brussle sprouts with bacon and figs is a combination made in heaven as are their nutritional benefits. Just the sprouts alone pack numerous cancer-fighting phytochemicals in the form of glucosinolates. Brussel sprouts are similar in nutritional quality to broccoli, and they are an excellent source of folic acid, vitamins C and K, and beta-carotene.

Use fresh figs, although dried ones are easier to find.

To make this plentiful side dish, you might use a food processor for slicing or you can shred the sprouts yourself - carefully, please. But you can always leave the sprouts whole, yet it's best to slice them in half at the very least.

Brussel Sprouts with Bacon and Figs

4 Servings

Cooking time: 30 minutes


2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
1/4 cup water
2 teaspoons balsamic vinegar, or more to taste.


1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a

mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are

nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to

10 minutes. Add vinegar, taste, adjust seasoning and serve.


© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.

Sautéed Courgette with Garlic and Oregano

RECIPE BANC

Vegetables Aside
The Zucchini stares down her friend the Courgette

By Mark Isaac Thyss
Garden of Healing®

How can you tell the difference between a Courgette and a Zucchini?

By the dialect of english they each speak.

Australians love the courgette and Americans dig their Zucchini. Here is a tasty side dish recipe for this culinary vegetable sautéed in olive oil with garlic and oregano.

Sautéed Courgette with Garlic and Oregano
Gerösteten Zucchini mit Knoblauch und Oregano

Serves 4-6 people

Ingredients
3-4 medium zucchini
2-4 teaspoons olive oil
4 cloves garlic, minced
10-20 leaves fresh oregano (or 1 tablespoon dried oregano)
Salt, to taste
Pepper, freshly ground black, to taste
Parsely, freshly coarse chopped, as garnish, if desired
Optional: 6 large Crimini mushrooms, sliced

Directions
Trim off ends of the zucchini and cut into 1/4-inch-thick slices.
(Slice mushrooms into large pieces.)
Heat the olive oil over medium-high heat using a large 10- to 12-inch skillet.
Add the garlic, and sautee until fragrant; about 1 minute or more.
Add the zucchini, and toss to mix while sautee-ing.
(Add mushroom slices.)
Add the oregano and toss well.
Reduce heat to medium-low, cover and cook until the zucchini are soft, yet firm. Do not over soften causing too much water to be released.
Cook about 5 minutes or based on your cooking skills and knowledge.
Add salt and freshly ground pepper, to taste.
Garnish with freshly chopped parsely, if desired. Serve hot.

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Nutritional Benefits
The Zucchini is a small summer squash. Botanically, it is a fruit, but in culinary terms, it is treated as a vegetable. The flavor of zucchini is best when it is less than six inches long. They have little flavor when they reach maximum size (as large as baseball bats!).

One medium zucchini contains 15-25 calories. They have a very high water content (over 95%), making them a perfect food for people on a diet. Zucchini contain vitamins A and C, and useful amounts of folate, potassium, and calcium.

© 1996-2009 Mark Isaac Thyss/Garden of Healing®. All rights reserved.

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Recipe Banc by Garden of Healing®

RECIPE BANC

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Copyright 1996 - 2009 Garden of Healing®. All Rights Reserved.