notes from Cindy DeOms
NOTES: Over the days of this fast we will share with you notes and insight from Cindy who has been a leader at our church. Her insight will help us to stick to the fast and make it successful.
If you have ever had overcooked Brussels sprouts, chances are you don't like them. Having had a bad experience with them myself as a child, I can appreciate why some turn up their noses at the very thought of them. However, the bad rep is not really warranted. Properly cooked or raw, they don't have the unpleasant smell associated with them and are an interesting addition to your meals.
Brussels sprouts are part of the mustard (or cruciferous) family, related to cabbage, kale, cauliflower, broccoli, turnips and many other popular vegetables. They are chock full of minerals and vitamins, especially iron and vitamins K, A and C. (get nutrition data here: http://ndb.nal.usda.gov/ndb/foods/list) Sprouts are also being studied for cancer prevention because they contain phytonutrient sulforaphane, which enhances the body's ability to fight disease.
One of the keys on the journey of learning to love Brussels sprouts is the cooking method. Avoid boiling them and try roasting in a hot (450) oven sprinkled with olive oil, garlic, salt and pepper. Add a little balsamic vinegar if you like. You can half or quarter them as needed to make them cook evenly. An alternative is to separate all the little leaves and roast them that way, which makes them almost chip-like. You can also sauté them in a frying pan, with some olive oil, salt and pepper
Another great way to eat Brussels sprouts is raw in a salad. I slice them thinly, almost shaved and add onions, toasted walnuts and toss with a mustard vinaigrette. SO GOOD. When I'm not on the Daniel fast, I add in some shredded Parmesan or Romano cheese.
You can find raw Brussels sprouts at Kroger or Wal-Mart. Simply trim the outer leaves or wilted parts.
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