Variety is the key to balance.
Have you ever thought about how incredibly blessed we are by the variety and balance nature offers to us?
It is easy to be distracted by the packaged food in our groceries stores created by various food corporations, but when we pause and look to nature, we are provided with everything we need- fats, carbohydrates and protein. Each each of these major macronutrients provide important and unique vitamins and minerals needed by our bodies.
Take Brussels sprouts, for example, a vegetable AKA a carbohydrate… These little guys are high in fiber and help support a healthy digestive system by feeding beneficial bacteria in your gut and supporting regularity.
They are also a great source of vitamin K which helps in blood clotting and bone heath, and a good source of vitamin C which helps with iron absorption, tissue repair and immune function.
I will admit that Brussels sprouts are not one of my top favorite veggies, but I have found the right recipe and proper food preparation can make all the difference in how food tastes… plus James likes these guys, so I am always trying new recipes
Here is one we tried this past week- Roasted Brussels Sprouts with a Garlic Aioli.
1. Wash, trim and cut Brussels sprouts in half.
2. Season with avocado or olive oil, Himalayan salt and pepper.
3. Roast at 400 degrees for about 20 minutes (be sure to stir halfway through).
4. Mix up the garlic aioli while Brussels sprouts cook: 2 garlic cloves (minced), 1/2 teas salt, 1/2 a lemon, 1/4 teas Dijon, 1/8 cup olive oil, 1/4 cup (Primal Kitchen) mayo