Jan 31 2012

Cauliflower and Brussel Sprouts

CauliflowerBrussel1
Lately I’ve been on a mission to incorporate as many cruciferous vegetables into our routine as possible.

I’ll do a full post on them soon, but for now I’ll just say that they are pact with cancer-fighting properties, and they should be eaten at least once a day.

This dish has two of them, brussel sprouts and cauliflower.

I’ve also been trying to get more sea vegetables into our diets. They are great sources of Iodine, which supports the thyroid. Thyroid issues are a huge cause of problems, particularly in women as we age. Again, I’ll go into more detail soon.

I add Sea Seasonings Organic Kelp Granules to this recipe to give it and extra boost. They are a little salty, but I don’t even notice they are in there. 1/4 tsp has 2260% the daily recommended value of iodine. We excrete any excess our bodies don’t need in our urine, so no need to worry that you’re getting too much.

This recipe is filling enough for dinner, or lunch, and it can be eaten warm, or cold.

Ingredients:

1 Cup Brown Rice – Optional

1 Head Cauliflower

1 Pint Brussel Sprouts

3 Tbls oil of your choice – I like Safflower

4 Cloves Minced Garlic

2 Shallots Sliced

1/2 tsp Kelp Granules

Sea Salt and Pepper for Seasoning

Directions:

Preheat oven to 400.

Cook the brown rice according to package instructions. If you don’t have 45 minutes to wait for the rice, you can skip it.

Cut and wash the cauliflower and brussel spouts.

Chop cauliflower into smaller pieces, and quarter brussel sprouts.

Throw in a medium mixing bowl with 2 tbls oil, kelp, salt, and pepper to taste. Mix it all together.

Spread mixed ingredients our on a baking sheet and put in the oven anywhere from 12-20 minutes depending on your oven.

In a pan, add remaining 1 tbls oil, saute shallots, garlic for a few minutes.

When the mixture is done in the oven, put the cauliflower, brussel sprouts, brown rice, shallots, and garlic back in the bowl you used to mix them up.

Mix everything together again.

You can eat it like this, or take about half of it, including most of the larger pieces, and put in a food processor for a few seconds.

I like doing that because I like the texture more, and it’s easier for kids to eat.

There are lots of easy variations on this recipe so feel free to get creative!

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