Crispy Brussels Sprouts with Cranberry Soy Glaze
SIDE DISH INGREDIENTS :
• 3 lbs . Brussels sprouts , cleaned and quartered
• 2 Tbsp . olive oil
• salt and pepper to taste
• 2 Tbsp . pine nuts
FOR THE CRANBERRY GLAZE
• 1 / 4 cup dried cranberries
• 3 Tbsp . honey
• 3 Tbsp . apple cider vinegar
• 1 Tbsp . olive oil
• 2 tsp . soy sauce or liquid aminos
• 3 Tbsp . boiling water
PREPARATION : Preheat the oven to 425F . Toss the Brussels sprouts in olive oil , and spread them out on a parchment lined baking sheet , with the light interior of the sprouts facing up . Roast the sprouts at 425F for 25 minutes or until they are very slightly golden . While the sprouts are roasting , prepare the glaze . Combine all the ingredients together and let sit for a few minutes , just so the cranberries can soften . Then blend in a small blender until the sauce is smooth . This should take about 3-4 minutes of blending , so be patient and blend until the glaze is one consistent dark pink color . When the Brussels sprouts are lightly golden , remove them from the oven and drizzle the glaze on top . Sprinkle the pine nuts across the sprouts as well . Toss to coat and then evenly spread them out on the baking sheet again . Roast for another 10 minutes , or until the pine nuts are toasted and the glaze is caramelized and sticky . Serve warm !
Serves : 1 INGREDIENTS :
• 1 slice bread of choice toasted
• 1 large egg
• ½ large avocado ripened
• 1 Tbsp . kecap manis
• 1 Tbsp . sambal oelek
• 1 stalk scallions , finely chopped
• 1 tsp . chili oil — I like Trader Joe ' s chili onion crunch
Sweet , Spicy & All-Over Umami Avocado Toast
PREPARATION : In a pot of boiling water , boil the egg to your preferred level ( I have tips on how to do this in the blog post on the website !) Mash up the avocado and add it to the top of your toast . In a separate dish , mix together the kecap manis and sambal oelek . Spread this evenly over the avocado . Top with the sliced scallions , then the egg , then the chili oil . Serve immediately !
Extraordinary Health ™ • Vol 42 43