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When I ask my private clients and friends about their veggie consumption, they think they eat more veggies than they actually do. Even here in Boulder, Colorado where the city is repeatedly voted as one of the healthiest cities in the nation and has the busiest Whole Foods in the United States I find that my clients say they would not eat as many veggies if I was not cooking for them. I was very surprised.
I had thought that my private clients were eating as much vegetables when I was not cooking for them as when I was. This was not the case. I can see that having a professional chef create a recipe, plan your meals, shop, prepare and cook vegetables helps you eat more vegetables.
Ok, with a professional chef it is much easier to eat a diet that has 60 percent or more veggies. How do you do it without the professional chef? Now, here lies the complexity. First off, my clients have made a decision to eat healthier, a commitment by way of hiring me and paying me and they are also following through by eating the meals I provide. How do I help my readers, family and friends to make the decision, commit and follow through without having to pay the high price of hiring a private chef
I have been a professional chef for several decades and have focused on creating recipes that highlight the flavor of fresh veggies while keeping the nutritional content high but were very easy to make. I feel I need to share my knowledge with you.
Everyone should have a good database of easy vegetable recipes that taste fantastic. Cooking vegetables correctly can be difficult without the proper knowledge and I am excited to share my easy and tasty recipes to help people learn more about specific vegetables and how to cook them and increase their vegetable consumption. I want to arm my readers with the knowledge of how to cook all types of veggies in a quick and easy manner that results in fantastic tasting veggies dishes. Eating more vegetables is also more sustainable. What could be better?
Today’s recipe will be the lovely little darlings that are getting so much more attention lately. It’s great to see a resurgence of interest in Brussels sprouts.
Brussels sprouts are a nutritious and versatile vegetable. They are abundant in both Vitamin C and Vitamin K and contain many antioxidants. The sulfur contained in Brussels sprouts also aids in detoxifying the body.
As with most veggies in the cabbage family, the healthy compounds in Brussels sprouts can also make these veggies taste bitter and if Brussels sprouts are not cooked properly the bitter taste will over power the natural sweetness in Brussels sprouts. When you cook Brussels sprouts properly the flavor is sweet, slightly nutty and delicious.
My favorite foolproof Brussels sprouts recipe is a quick sauté followed by a steam. Adding the acid component of fresh lemon juice at the end of this recipe really makes the flavors pop. I frequently use fresh lemon juice with vegetables with great success. Lemon juice boosts the flavors of zucchini and green beans as well as Brussels Sprouts.
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- 2 lbs Brussels Sprouts
- 2 tablespoons extra virgin olive oil or avocado oil
- Sea Salt and Fresh Ground Pepper to Taste
- 1 tablespoon fresh lemon juice
- Wash and trim Brussels sprouts by cutting off brown ends and removing any yellow leaves. Fresh Brussels sprouts are firm with very little yellowing.
- Heat a large skillet over medium-high. Add oil and Brussels Sprouts.
- Season with sea salt and cook stirring frequently until sprouts start to brown slightly about 5 minutes.
- Add ¼ cup water and cover pan to steam for 2 minutes.
- Before serving pour lemon juice over sprouts and season with sea salt and cracked pepper to taste.