low-carb

Cancer-Fighting Crucifers!

Jennifer Leave a comment

brussels sprouts

Brussels sprouts and wasabi are cruciferous plants, like kale and broccoli, which means that they have phytochemicals that have been shown to repair DNA cells and even block the growth of cancer cells. I usually simply roast brussels sprouts in the oven with olive oil, salt, and pepper, but when I came across this recipe with wasabi and miso, I was intrigued. The wasabi packs a punch and will surely clear your nasal passages! I love this recipe and have already made it a few times in the last month.

Brussels Sprouts Salad

Ingredients:

1 pound brussels sprouts

2 green onions, sliced

Miso Dijon Sauce:

1 tablespoon white miso

1 teaspoon Dijon mustard

2 teaspoons pure water

¼ teaspoon wasabi powder

1 teaspoon avocado oil 

Procedure:

1. Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.

2. In a small bowl, mix together sauce ingredients. Set aside.

3. Heat skillet to medium-high and then add oil. Place sliced green onion and brussels sprouts into pan. Sear veggies for 2 to 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.

4. Fold in sauce. Serve warm.

Spicy Chermoula!

Jennifer Leave a comment

chermoula

While working at Dimes in NYC, I’ve been learning quite a bit. The menu draws inspiration from various types of cuisine. I had never heard of chermoula before, but have had to make it for the restaurant a few times and finally made my own version of it at home. It originates from Morocco and is traditionally used as an herb marinade for fish or seafood. Similar to a pesto or chimichurri, this can be used as a sauce on veggies, eggs, chicken, fish, or mixed into grains or pasta for an instant flavor upgrade 🙂

Spicy Chermoula

Yield: about 1 pint

Ingredients:

4 cloves of garlic

1 habanero pepper, seeded

1 red hot cherry pepper, seeded

1 bunch cilantro

1 bunch parsley

4-5 large curly kale leaves, de-stemmed

1/4 cup lemon juice

1/4 cup olive oil

2 teaspoons cumin seed, toasted and ground

1 teaspoon fennel seed, toasted and ground

1/2 teaspoon coriander seed, toasted and ground

1/2 teaspoon sea salt

Procedure:

1. Process everything in the food processor. The herbs and kale may have to be added in batches. For a smoother chermoula, use a Vitamix. 2. Adjust olive oil for smoother, looser consistency