My Meatless Life: Healing Foods

By Ayinde

I’m in a curious position of having a lot of knowledge about food and how it works that seems pretty basic to me, but to most is quite foreign. Having grown up with a “no doctors, no police mentality” thanks to my parents, we always learned how to keep our health up with what we could grow or buy in the local co-op (no Whole Foods back then.) Colds were remedied with little fuss, just some garlic, ginger tea or echinacea. Yes I was  ”free range” kid.

For the record, I do see the doctor these days when needed and with ObamaCare I guess I can go more?? (Nobody really knows what it is yet)… Anyway last night as I’m hanging out with my friend she starts coughing and says “I think I’m getting a cold.” So I’m all, oh I can fix that! I go to the store and get ginger, garlic and Brussels sprouts (they are high in vitamin C.) Normally I would take the garlic minced with water but that a bit hardcore for most, so the Brussels are a good way to mask it all.

Here is the thing: when you cook food it starts to loose it nutritional value, which is why raw foodies are so crazed about it. However, you can give it a lil heat and still get the point across. I flash sautéed the sprouts, then added the garlic and ginger later  to keep the garlic and ginger from loosing their healing properties. After eating the dish, my friend said her sinuses were already feeling more open.

I know I have written Brussels sprout recipes before, but with this one, the technique is a little different to achieve a different taste and outcome.

Brussels sprouts for life! 

1 tablespoon olive oil

1 pound organic Brussels sprouts, cleaned and halved

6 cloves organic garlic, minced

1 tablespoon organic ginger, peeled and minced

1 teaspoon sea salt

technique

Step one: In a medium skillet over high heat add oil and Brussels sprouts. Sprinkle salt around the sprouts to release some of the natural juices inside. Remember this a flash sauté, so make sure you mix the sprouts well so one side does not over cook. Sauté about 2 minutes.

Step two: Add ginger and garlic turn mix well, and turn off heat but leave skillet on the eye. Allow the residual heat to lightly cook the ginger and garlic, about 1 minute.

Serve hot.

This entry was posted in Meatless Mondays and tagged , , , , . Bookmark the permalink.

3 Responses to My Meatless Life: Healing Foods

  1. Kenya says:

    This is the FIRST time I have read anyone use the term “eye” for a burner on the stove. Have you been speaking with my Mother?
    Honestly, I lost a gorgeous man (many years ago, in college)because I kept using eye in this way (a lil’ too “black” for him I guess)….thought it was maybe a southern colloquialism, or that my very colorful Mama had “invented” the usage…anyway…I suddenly feel redeemed…thanks. Also love this brussel sprout recipe…garlic…ginger? ‘nuf said.

    • Ayinde says:

      Wow, yeah he didn’t know what he was talking about. “Eye” was common place in my house and we lived in the northwest. I’m glad you like the recipe! Talk soon!

  2. Pingback: Vitamin B12 for Raw Foodies, Vegans and Everyone Else | Whole Food Diets

Leave a Reply

Your email address will not be published. Required fields are marked *

*


9 × one =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>