Happy Monday! I am soooo happy to be done with my spring semester, it feels really good. I’m actually starting to see the light at the end of the tunnel for my MPH degree; it’s been a long haul. By this time next year, I should be really close to being finished.
But, before I get ahead of myself, I want to share another slow cooker recipe I made last night. After last week’s Cauliflower Indian Stew success, I decided to try another stew where I pretty much just threw in a bunch of chopped vegetables and spices. I’m calling it Brussels Sprout Stew because it was born out of my desire to find a new way to eat these healthy little bundles outside of roasting them in oil and covering them with salt (delicious, but not exactly health-promoting).
I paired the sprouts with two medium sweet potatoes to help cover any bitterness from the sprouts. I started by chopping up one onion and the two potatoes and threw them in the pot:
I had the two pound bag of brussels sprout from Costco that I just halved and threw on top of the onion and potatoes:
I added some herbs and garlic and that was it! Gotta love the slow cooker. I set it on high and hours later, dinner was ready!
You know how brussels sprouts usually smell up the kitchen/house when you cook them? This stew did have a strong odor, but it was inviting and comforting and not at all stinky. Here’s the recipe:
Brussels Sprout Stew
1 onion, chopped
2 sweet potatoes or yams, peeled and chopped
2 pounds brussels sprouts, halved
1 tablespoon each oregano, marjoram and lemon balm
1 teaspoon each turmeric and chili powder
6 cloves garlic
Tangy Green Hemp Sauce, for topping
Combine all ingredients in a 6 1/2 quarter slow cooker and cook on high for 4-5 hours or low for 7-8 hours. Serve hot with Tangy Green Hemp Sauce or sliced avocado.
I served this stew over cooked brown rice because I was really hungry:
I loved it! The sprouts were soft and not bitter at all and the potato and hemp sauce added sweetness and flavor. The herbs were mild, but added some extra flavor, too.
Speaking of herbs, you might have noticed that I included marjoram and lemon balm in the recipe. I recently bought these herbs after watching this Dr. Greger video on the herbs with the most antioxidants:
Someone on Dr. Fuhrman’s member center sent me the link to this cool website that sells all kind of herbs and teas: http://www.mountainroseherbs.com/ and that’s where I bought my marjoram, lemon balm and amla powder. (Sorry, I don’t have a coupon to share with you like I do for Vitacost here)!
Have a fantastic Monday!