WELL.. it is a new year. Allow me to crack the freshness of the blog air with a story about my garden. By now, my frozen-over, barely visible back yard dirt patch has totally glaciated my remaining Brussels sprout plants, but amazingly they are still edible and in good shape! With a shovel and frozen fingers, I hacked it out of the snow bank and brought it indoors for thawing. Beauties. I can’t believe what a yield one plant can produce, and I have two more sprout statues encased in ice in the back yard ready for harvesting.
In the mood for green (typically a spring colour, but New Year’s has that energy to it anyway; rejuvenation and newness), I decided to make a green meal, or at least a tasty side dish that was hearty, gentle – and green.
Brussels sprouts and peas are BOTH high in protein, as most sprouts are. About 30% of their calories are from protein. Amazing! Since they’re both green; we know they contain chlorophyll, and I’m a big fan of chlorophyll.
So. My green dish. Bring water to a boil and add the cut Brussels sprouts and peas. Add whatever herbs/spices you like; I chose fennel and cumin – my favourite! You can also add a little garlic. I wouldn’t argue that garlic goes well in everything.
Cook at medium heat until soft. Remove the veggies and put them in a bowl.
Add raw apple cider vinegar (about 1 tsp), a little tamari/shoyu (soy sauce, but not the MSG kind please), and drizzle with good quality unrefined oil – ideally flax or hemp. UNREFINED!
THAT’S IT FOLKS! Piece of cake. Actually, peas and sprouts, but so simple to make!
Here’s a tip! I left my cook water out over night, and then in the morning I cooked my brown rice in the water in the same pot! That way I was able to use what nutrients were left behind in the cook water, and fortified my rice! Yes… I’m so thrifty.
Here’s to a green new year, and hopefully more frequent blogging!