Wednesday, April 10, 2013

Shout out for Sprouts: Vociferous about Cruciferous!
. . . Plus Five Easy Steps to Veggie Delight


Dear HealthWire Subscriber,

Okay, you're right, I've gone a little word crazy today. But aren't journalists supposed to be a bit zany about wordsmithing? 
My excuse is that it's all in a good cause. That is, to get the word out about cruciferous vegetables is a good thing. 

You actually know what cruciferous veggies are -- though perhaps never heard the technical name. Broccoli, cauliflower, kale, cabbage, and bok choy are among the leading lights among cruciferous cronies.

But Brussels sprouts are often people's least favorite in the bunch. At one time, I included myself in that majority opinion.

Yet I was haunted by the kind of information I gathered in my reporting duties. Brussels sprout were healthy, too -- even if unpalatable. I've give you some of that convincing health info in today's news story, not surprisingly titled, "A Shout Out for Sprouts."

Curiously, sprouts can help fight Chinese pollution that wafts across the Pacific. Who knew?

President Obama reportedly likes broccoli -- and it wouldn't surprise me if he fondly munches down on Brussels sprouts as well. If so, he's probably enamored of them because the European Union bureaucracy is in Brussels. Go figure.

But don't let that stop you joyfully consuming cruciferous comestibles. If Obama does prefer these cabbage family veggies -- just remember that will be the only thing he's been right about since I can't remember when!

So maybe after all is said and done, you still hesitate to have these sprouts cross your lips. Don't worry, I was there, too.

And here's what got me off my seat of resistance. It was this simple recipe,
Five Easy Steps to Veggie Delight :

1) Buy fresh Brussels sprouts. Fancy-schmancy markets and places like Trader Joe's and Costco often carry them.
2) Prepare them by cutting off a bit of the hard stem and taking off any bad spots. Then cut them in half lengthwise.

3) On a baking pan or cookie sheet, pour a little (olive) oil over them. Then manually spread the oil over them -- and sprinkle with salt and pepper.
4) Place them flat side down in the same pan and bake for 20 minutes at 350 degrees.
5) Flip them and bake for 5 more minutes. Done.

That's it, pretty simple. I even made them myself yesterday for the first time -- with a little feminine coaching, shall we say.

And remember, never try any recipes without consulting a qualified food professional. Or call the Federal Bureau of Vegetable Preparation (FBOVP). That's part of Obamacare or the American Recovery and Reinvestment Act or the KGB, not sure.

But what I am sure of is that you should enjoy the blessings of liberty!

Go forth,

Gailon Totheroh

Editor, HealthWire

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