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Month: February 2018

Brussle Sprouts and ginger

Brussle Sprouts and ginger

Design your lunch, add Brussels sprouts to any meal and get the sweet, earthy taste as well as vitamin A, C, Potassium and fiber. Although brussel Sprouts are not the cutest vegetables in the cabbage family and most people give me a bad reputation – however, it’s predictable that most people haven’t had them prepared or have prepared them properly. When you go and buy Brussel sprouts, make sure they are firm and small. The smaller the sprout the sweeter it’ll be. You want to trim off the ends and then slice them crosswise and then thin them in shreds. Sprouts are used in stir fry’s, or slaw’s, roasting near other vegetables as well as non traditional pizza’s.
Ginger is one of the most zingy, knobly, humble looking ingredients that can be added to almost anything. It’s a pungent, warming spice that helps allieveat inflammation and stomach aches, promotes circulation and digestion, strengthens immunity and fights cancer. Once peeled, the skin should be firm and can refridgerate up to two months. It is great in stir fry’s, juices, curry’s, salad dressings, smoothies, hot teas, anything!