Dec 20 2022
Your Christmas Bonus Episode! 12 Days of Sprouts ...
Love them or loathe them Brussels sprouts are synonymous with Christmas and so we thought an entire episode dedicated to them would be suitably festive. They also pack a pretty mean punch flavour and nutrition wise being that they are high in powerful compounds such as Indole-3-carbinols and sulforaphane that have been linked to myriad positive health benefits. They are also rich in raffinose which, although good for our gut bugs, is kind of the reason for their less…erm..’festive' gassy side effects. We wanted to test Brussels sprouts to the max so in this challenge both of us have to eat Brussels sprouts every day for 12 days. They can be cooked in any way we want but we do need to have them daily. Does this reaffirm Rose’s adoration of the little green fellas or does she actually feel green herself after 12 days straight on the sprouts? And can Eve actually complete one challenge this season? Listen to find out! This season is kindly sponsored by Ancient and Brave. Head to https://ancientandbrave.earth for more info. Some of our suggestions for tasty sprouts throughout Christmas!Raw honey glazed BrusselsIngredients1 lb. Brussels sprouts, cleaned and halved2 tbsp. extra-virgin olive oil1/2 c. good quality balsamic vinegar2 tbsp. raw local honey1 tbsp. dijon mustard2 cloves garlic, mincedHimalayan saltFreshly ground black pepperMethodIn a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.Shredded lemon maple sprouts IngredientsZest of 1 lemon, plus 3 tbsp. lemon juice2 tbsp organic maple syrup 2 tsp. Dijon mustard1 clove garlic1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference1 tbsp. Extra-virgin olive oil1 lb. Brussels sprouts, shreddedsalt Freshly ground black pepperToasted slivered almonds, for serving MethodIn a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.Heat oil in a 12” skillet over medium heat until shimmering.Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirring until all liquid is absorbed, about 2 more minutes.Remove skillet from heat and stir in lemon zest. Transfer to serving plate, drizzle with remaining sauce, and top with almonds.This podcast is produced by Elisa KennedyWe love to hear your thoughts, feedback and challenge ideas and experiences so please email us at info@thewellnessbreakdown.co.uk or contact us on Instagram @the_wellnessbreakdown @rosemaryferguson_ and @evekalinikPlus you can now see our podcasts on You Tube! Go to youtube.com/@thewellnessbreakdownpod
