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Nutrition
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From health to sickness,
from energy to lethargy,
from happiness to depression –
the necessary nutrients your cells
receive or do not receive affect
everything about you. If only one cell
in your body is deprived, it slowly affects
the rest of you.

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When I was a kid
going to the dentist,
my dentist always told me
I had to brush harder.
What did that mean?
When my family moved to another city,
my new dentist told me totally different
things about brushing my teeth.
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My Favorite Paleo Recipes:
Sweet & Savory Brussels Sprouts

Alvin H. Danenberg, DDS Nutritional Periodontist
January 3, 2018

 

 

Sweet & Savory Brussels SproutsThis dish has some great flavors. A little sweet from the molasses and a little burn from the red pepper flakes. It also brings three nutrient-dense foods together in one place – Brussels sprouts, shiitake mushrooms, and homemade bone broth.

 

  • Brussels sprouts are in the crucifeous family. They are an excellent source for vitamin C and vitamin K. They also are a good source for numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.
  • Shiitake mushrooms are an excellent source for copper, Vitamin B5, and selenium as well as other nutrients to a lesser extent. In addition, it is a good food source for vitamin D.
  • Bone broth has unique nutrients including chondroitin, glucosamine, glycine, glutamine, proline and hyaluronic acid.

In addition, I sneaked some Kelp Granules into the ingredients for their micronutrients, especially naturally occurring iodine from seaweeds.

 

Sweet & Savory Brussels Sprouts

 

Ingredients

  • 1 14-oz. package Brussels sprouts
  • 2 4-oz. packages shiitake mushrooms
  • 4 tbs. ghee
  • 1/4 tsp. red pepper flakes
  • 3 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 cup bone broth
  • 1 tsp. Kelp Granules (Maine Coast Sea Seasonings for micronutrients, especially iodine)
  • 2 tbs. molasses
  • salt & pepper to taste

 

Preparation

  1. Slice Brussels sprouts in half
  2. Remove stems from shiitake mushrooms and cut caps into quarters
  3. Heat ghee in a large pot over low heat.
  4. Stir red pepper flakes and chopped garlic into the oil, cover and let them infuse into the heated oil for about 5 minutes.
  5. Raise heat to medium, stir the mushrooms into the mixture, and cover. Allow mushrooms to release their liquid, stirring occasionally. This should take about 5-10 minutes.
  6. Add chopped onion and Brussels sprouts into the mixture. Stir and cook covered for about 10 minutes.
  7. Add 1 cup bone broth, molasses, and Kelp Granules. Stir and simmer covered for about 10 minutes to allow vegetables to get tender.
  8. Remove the lid. Keep cooking until all the liquid has evaporated. This should take about 5 more minutes.
  9. Salt and pepper to taste.
  10. Serve as a side dish. Or, you could top with chopped bacon for a delicious meal.

 

 

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