April 10, 2013
Recipe: Crunchy Brussel Sprouts and Fennel
As I mentioned, my husband and I finally got a diagnosis for his deteriorating health and a HUGE part of the treatment is a 100% gluten-free, soy-free, sugar-free, dairy-free (except organic eggs), and alcohol-free diet. I am seeing this as an opportunity and challenge to make the most kick-ass delicious foods that fit into this category possible. A major culprit in Will’s diagnosis is the imbalance of bacteria in his system. Just by taking antibiotics that doctors prescribe and eating the healthy foods we have in our grocery stores, we can accidentally off-set the balance of bacteria in our gut. We need to balance the good bacteria and bad bacteria. All of us do, not just my husband. So the recipes you’ll see here have ingredients that support the good bacteria, and help kill the bad. AND they are delicious to boot!
-Cold-Pressed Extra Virgin Olive Oil
*Make everything organic. Always.
Step 1- Rinse your ingredients veggies and herbs and blot them dry with a paper towel.
Step 2- Halve your brussels and cut your fennel bulb on the diagonal eliminating any of the green areas. Put them in a mixing bowl.
Step 3- Dice up your thyme and add it and a teaspoon of sea salt into the bowl.
Step 4- Add a few tablespoons of olive oil and stir your mixture together so it is fully coated and mixed together.
Step 5- Roast your veggies for 25 minutes at 350, or until a little crispy brown. Check them after 15 minutes and give them a stir. Be sure you don’t over cook them, the crunchy texture is the best part!