Lemon-Garlic Brussels Sprouts
This is simple. This is summer. This is healthy. This is delicious.
What more do you need? You can do this on the stovetop or in the oven. Both are excellent options. As you may have noticed, we are not into wordy and challenging recipes. We want you to eat simple, clean, healthful foods that just TASTE like they took a long time and a lot of effort ;-)
Ingredients:
- Brussels Sprouts - Halved
- Ahara Lemon Garlic Ghee (about 1-3 TBSP per lb of Brussels)
- Salt of Choice (pinch)
- Lemon Slice Garnish
- Parmesan/Asiago (optional garnish)
Directions:
- Heat Ahara Lemon Garlic Ghee in pan to liquidy and hot (not to smoking!)
- Pour over halved brussels in bowl and toss with salt
- Pour all back in pan and saute on medium until golden brown, moving brussels, often
- OR Alternatively: Pour onto a baking sheet and cook at 350 for 30 min
- Garnish with lemon slice and cheese if using
Also in RECIPES
Soak or sprout, eat your beans free of Phytic Acid
While Phytic Acid is an excellent survival mechanism for beans, protecting them from weather and insects, it is not so stellar for humans. It binds to minerals, inhibiting mineral absorption and making it really difficult for us to digest the proteins. The exciting news though are two solutions
RECIPE: Oatmeal with Oomph
Buckwheat is a wonderfully versatile grain that can be made either sweet or savory. Its warming and drying qualities make it ideal for watery and earthy Springtime. It is high in iron and magnesium, nourishing the blood and the muscles. The apple is great for thinning the bile and cleansing the liver. This oatmeal with oomph leaves you feeling full and nourished but not weighed down. This is my breakfast most days in the Springtime and I love it!
