Today’s Lunch - Featured Veggie: Brussel Sprouts
I thought I would share my lunch with you today for a change. Do you get in a rut with your food? Now marks a change in season for many vegetables. You see this at the Farmer’s Market. One vegetable that comes out this time of year is brussel sprouts. I don’t know if you have ever seen how they grow but they are little nubs on the sides of a long, thick green stalk. At the farmer’s market I frequent you can actually buy a branch which is kind of fun. So, I stopped off today and got myself a stalk and decided to steam some brussel sprouts for my lunch. Enjoyed them with some jamaican jerky flavored tofu (tofettes brand) and some green tea served in a yixing tea pot (these are marvelous if you aren’t familiar with them!).If you haven’t ever tried brussel sprouts they are worth investigating. Brussels are a good source of B-vitamins, iron, many minerals including iron, magnesium, phosphorus, potassium, manganese, and copper, and vitamins A, C, and K.
Brussels are very easy to prepare. Cut the bottoms off the tiny cabbages and then slice each in half. As I mentioned above, I steam them but you can boil them with water or roast them in the oven with a touch of olive oil and sea salt. If you roast them they develop a delightfully nutty flavor.
As you can see I like to use disposable dishes. I write the weight of my serving on the rim of the bowl using a Sharpie which makes it really easy to record what I eat and how much I eat at each meal.
References
Nutritional Facts and Analysis for Brussel Sprouts, cooked, boiled, drained without salt. Avail. URL: http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2363/2
WhFoods: Brussel Sprouts. Avail. URL: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
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