Walnut Broccoli Brussels Sprout Salad

Measure the following ingredients into a medium glass bowl. Heat them for 20 seconds in the microwave, then whisk well.

1/3c fruity white Balsamic vinegar

2T horseradish mustard

2T fresh lemon juice

1T organic honey

1/3c EVOO

1/2c Mayonnaise

1/2t salt - 1t fresh ground pepper

If you don't want to make dressing, I think a good quality poppy seed dressing or an Asian toasted sesame dressing would be really good!

Cut the top of the broccoli into small florets. Peel and chop the tender part of the stems. Cut the bottoms off the sprouts, take off the first layer of leaves then slice very thin. 

1# broccoli crown

5oz. fresh Brussels sprouts

1 bunch green onions

1c walnuts

1c craisins

~ 1½oz. crisp crumbled bacon - optional

Combine the broccoli and Brussels sprouts with the dressing in the bowl and heat 30 seconds in the microwave. Add the sliced green onions, toss well and let stand 5 minutes to marinate these vegetables just a little. Mix in the craisins and nuts. Toss well to coat everything with the dressing then chill an hour or so to let the flavors blend. Add bacon before chilling, for more flavor, or toss it in just before serving, to keep it crispier. 

I'll make this again! Next time I'll go heavier on the Brussels sprouts! This would pair nicely with grilled shrimp, fish or chicken. Burgers, steak, grilled cheese, mac & cheese, or just by itself as the main course. It's a big bowl full of great cruciferous vegetables, omega 3's. The dressing, craisins, bacon and onion accenting everything perfectly. Dig in and feel The Healthy overtaking your body! 😉 . Lin

Cruciferous Vegetable Soup

Chop, slice all the vegetables shown (except the broccoli) into a 5 quart pot with 2 T coconut oil.  Cabbage, cauliflower, carrot, celery, onion, pepper.  Saute' and stir for 5-10 minutes, adding the tomatoes and 2 cans of water when everything's sizzling.

Add:

2 T B.T.B. soup base

2 T curry seasoning

1 T sugar

Stir well, add another 3-4 cups of cold water, cover and simmer on low heat for 20-30 minutes.  Stir in the broccoli florets, bring back to a simmer for another 5-7 minutes.  Serve with crushed croutons, some chopped parsley or cilantro and a dab of sour cream.  I like the way this turned out.


Very healthy, however, I keep imagining how good it would be blended, with a cup of sour cream added.  Hmmm, that might just happen in a day or so! . . . Lin

Quick Savory Rosemary Cabbage

½ med. head of green cabbage

1½ lg. carrot - give the rest to your dog 🐶

3 cloves of garlic

1-2T solid coconut oil

½c water, coconut water or chicken broth

a sprinkle of Rosemary Seasoning *

½c roasted-salted pumpkin seeds

fresh grated parmesan cheese

Cut the cabbage into small cubes, mince the garlic and finely chop or shred the carrot, into a large non-stick pan.  Add the remaining ingredients in this group.  Heat and stir until the coconut oil dissolves.  When lightly simmering, cover and cook 5 minutes.  Uncover, stir in the pumpkin seeds and let liquid evaporate over low-medium heat for 5-10 minutes.  Serve with a sprinkle of fresh shredded parmesan cheese.

Cooked cabbage has long had a negative, ethnic connotation.  Largely for the lingering odor it leaves in your home - who wants that?

Before starting this, light a scented candle in your kitchen and realize you're doing your body a huge favor by eating this!  It's healthy and all the flavors come together SO well. . .Lin

Cabbage-y Vegetable Soup

15 lg. Brussels sprouts

½ lg. green cabbage

5 med. carrots

5-6 lg. radishes

2 med. potatoes

1 med. purple onion

5-7 lg. cloves garlic

3 stalks celery and tops

1 jar medium salsa ~ or ~

~ 1 14.5oz. can diced tomatoes

appropriate seasonings and herbs

Chop, slice or dice all the vegetables into a 6qt. pot or small Nesco Roaster Oven.  Season, add the salsa or tomatoes, add 4-6 cups of water.  Cook on whatever temperature you'd like, depending on your schedule for the day.  Low heat for long-slow cooking, higher for quicker cooking.  Stir occasionally.  Serve with crusty buttered bread, or garlic bread with parmesan cheese melted on top.

This was lunch today!

A scoop of the Grown-Up Mac and Cheese (recipe below) Topped with about a cup and a half of just vegetables from this soup recipe.  Oh my!
It was excellent! . . . Lin

Joann's Danish Cabbage

I've posted this twice before, but it always bears repeating. This recipe is not original with me, but rather comes from an old friend, Joann. I've made changes to it over the years but always end up back close to the original. When I start with a recipe that's nearly perfect, it's best to stay true to it. The only exceptions regarding changes, have been my addition of black pepper, and using a different flavor of the jelly at the end. It does seem necessary, but the recipe says to use current jelly, which would have made my English Grandmother happy. That's all she ever bought!  However, to me, that has a metallic flavor, so I've experimented. Plum would be perfect and I think a sour cherry would also be good. I've used elderberry and orange marmalade in the past, but today. I'm going to use a rosehip fruit spread I found in a specialty food shop.  It's made in Germany by a family that's been doing this for over 125 years. It has a nice, interesting flavor! You should try any flavor you think would go well with the cabbage, as long as it's relatively smooth and doesn't contain seeds.

1 med.-lg. head of purple cabbage

½c white vinegar

½c sugar

¼c butter

1t salt

½t black pepper

¼c rosehip fruit spread

Cut the cabbage in quarters and remove the core. Cut each quarter into thirds, lengthwise and then chop, crosswise. Put in a heavy 3qt. pot, add all remaining ingredients except the jelly. Cover and simmer on low heat, 2-3 hour, stirring occasionally. At the end, stir in the jelly. You can serve it immediately, but it's much better when made a day ahead and reheated. IF there are leftovers, they store well, covered in the 'fridge for up to a week.