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
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.