Brussels Sprouts is another Spring food.  This week, I am posting a video blog post from Anita Capizzi, my nutrition guru. Here she is showing how to make chips with Brussels Sprouts.  Seriously, who'd've thunk???!!!!  They are amazing!!!  Spring food with a crunch...and don't expect to have any left for later.  Thanks, Anita!!!

Here's the recipe: 

Pre heat oven to 350 degrees.

INGREDIENTS

     Outer Leaves of Brussels Sprouts (The larger sprouts are easier to make chips from.)

     Olive oil

     Sea salt


DIRECTIONS
Peel off the outer layer of sprouts and discard. Then peel the next layer and save to a bowl. Keep the sprout itself in a zip loc bag for later use.

Toss sprout chips in the bowl with a fine mist of olive oil and sprinkle sea salt to taste.

Arrange on a cookie sheet lined with parchment paper. Make sure that they are in a single layer.

Bake for 8-10 min. watching after 6 min. to be sure that they don’t burn!

Enjoy this chip alternative!  

P.S. If they don’t crisp up it’s usually because you added too much olive oil!

More from Anita:  
http://www.nihadc.com/practitioners/anita-capizzi-r-n-c-h-c.html
https://twitter.com/SugarSavvyRN
http://takecontrolofyourbloodsugar.com
https://www.facebook.com/takecontrolofyourbloodsugar
If you are looking for someone to help you bring down blood sugar, I recommend her highly.   
    

One of my favorite culinary memories from my five and a half years in Egypt was the Lentil Soup lunches at the Khan Khaillili at the end of a successful bead hunt. Or sitting on the terrace of the Old Cataract Hotel in Aswan, looking out onto the Nile, enjoying this amazing soup.  When I left Egypt, I craved this soup.  Here's what I came up with - not nearly as good as I remember it, but good enough to calm my cravings.





INGREDIENTS

         3 cups clear vegetable or chicken stock.
         1 cup red lentils* 
         
1 tomato, quartered 
         1 small onion, quartered 
         
4 cloves garlic, quartered 
         
1 cup water               
 
         
2 teaspoons ground cumin
         
1/2 teaspoon sea salt 
         
1/2 teaspoon cracked black pepper
         1/4 teaspoon ground coriander
         1/4 teaspoon turmeric
          Fresh lemon wedges
          Finely Chopped Cilantro or Parsley
          Ghee or Butter melted


  DIRECTIONS   

1. Place 3 cups stock, lentils, tomato, onion, garlic in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
2. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.  
3. Garnish with chopped Cilantro or Parsley and a teaspoon of Ghee or melted Butter drizzled on top before serving. Serve with lemon wedges to squeeze into the soup, and a chunk of crusty garlic bread on the side - but not for me!! : ( 

* I now use Mung Beans as it is more nutritious and better for blood sugar than Red Lentils.  

This is a guest blog from Jennifer Williams of journey Om Yoga (JOY) - on Spring foods inspired by Ayurveda and Yoga poses for improving digestion.  Thank you for your contribution, Jen! 

Inspired by Jennifer's video, over the next few weeks, I will be posting quick, easy, delicious & nutritious recipes for Spring eating.   
If you would like to receive Jen's weekly JOY video blog, click here to sign-up.
Jen and I are planning to collaborate on presenting some exciting workshops in the near future.  So stay tuned!