BY DR. ANDREA PURCELL
They say good things come in three(s)…and with these three recipes it’s true.
SIMPLE BRUSSELS SPROUTS
Brussels sprouts are part of the cruciferous vegetable family. They are packed with cancer-fighting properties, which assist with the breakdown of toxins in our liver. Brussels sprouts have a whole new look when they are cooked this way. They will quickly become a Fall and Winter favorite.
1 pound fresh brussels sprouts; washed, trimmed and cut in half
1 Tablespoon maple syrup
1/3 cup walnuts, toasted and chopped
1 teaspoon Extra Virgin Olive Oil (EVOO)
1/3 cup chopped leeks (Use the white lower part of the bulb)
Bring a large pot of water to a boil. Add brussels sprouts and blanch for 1 minute. Remove from the boiling water, and move to a saucepan. Saute’ on medium heat with EVOO and the leeks for 10 minutes, stirring rapidly.
In another small saucepan, toss the walnuts rapidly over medium heat until toasted (about 7 minutes). Be careful not to burn them. Remove brussels sprouts from heat, drizzle with maple syrup, and add toasted walnuts.
(Makes 4 servings)
This a nutritious, gluten-free alternative to traditional bread stuffing, and it is oh-so-much less inflammatory to your system. This dish is tasty and easy!
1 1/2 cup quinoa, rinsed and drained
1 cup green apple, chopped into quarter-inch pieces with the skin
1/4 cup dried cranberries
1/2 small brown onion, chopped
2 celery stalks, chopped into quarter-inch pieces
1/2 cup walnuts, chopped
1/3 cup roasted sunflower seeds
Preheat oven to 350 degrees
Toast the walnuts by adding them to a saucepan on medium heat and stirring them every 30 seconds for 5 minutes until brown. Be very careful; they can burn quickly.
Combine all ingredients in an oven-safe dish. Mix in the raw quinoa. Add 6 ounces of water to the dish and cover with a lid or aluminum foil. Bake for 40 minutes or until the quinoa is soft. (Be sure to check that it isn’t getting too dry, if needed, add more water)
(Makes 4 servings)
This is fresh and delicious and will make even the cranberry naysayer agree that homemade cranberry sauce can be down right delicious. This recipe is filled with antioxidants and helps a lot if the turkey is a bit on the dry side. Not that any turkey that you make would be dry…
1 16oz bag fresh cranberries
1 16 oz. bag frozen mixed berries (can be raspberries, strawberries, blackberries, or blueberries)
¼- cup real maple syrup OR coconut palm sugar
1 large pot with lid
Turn stovetop to medium heat
In the large pot add water and maple syrup (or coconut palm sugar) and rinsed fresh cranberries.
Cover with lid and cook for about 10 minutes or until you can hear the cranberries start to pop open. When at least ½ of the cranberries have popped remove the lid and pour out into a serving bowl. Add the bag of frozen mixed berries and stir. You’re done! The heat from the cranberries will melt the frozen berries and leave you with a luke warm mixture that should sit on the counter for at least 20 minutes to blend all the flavors together.
With so much Love,
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