Feed Your Heart

Vegetarian Times Magazine

Healing Foods Cookbook

Walnuts, Craisins,  Copped Garlic,  Shalots

Olive Oil, Trader Joes Brussel Sprouts, Organic Agave Nectar

Cut Brussel Sprouts in Half and Cut Off Ends, Slice Shallots

Toast Walnuts In Olive Oil, Remove to Plate

Add More Olive Oil, Add Brussel Sprouts Cook Until Toasted

When Toasted Add Garlic

Add Shalots

Add Craisins

Add Water

Add Agave Nectar

Cover, Reduce Heat to Simmer

When Done A Fork Will Be Able To Go Through The Sprouts Easily, And They Will Be Dark Green

Add Walnuts, and....

Viola! 

Brussel Sprouts top the charts for cholesterol- purging soluble fiber, with 2 grams per 1/2 cup. In this recipe they are paired with walnuts which are rich in heart healthy omega-3's.

Eighty percent of cardiovascular disease is preventable through weight maintenance, regular exercise, and eating dishes like these.

Here's the whole tasty recipe:

1/2 Cup coarsely chopped walnuts

2 Tsp. Olive oil

1 1/2 lb Brussel sprouts trimmed and halved

2 Medium shallots sliced

1 Clove garlic, minced 

1/4 Cup dried cranberries

1 Tbs. Agave nectar

1 Tbs. Walnut oil (optional)

1. Toast walnuts in large skillet over medium high heat for 3 to 4 minutes, or until fragrant. Transfer to plate. 

2.Wipe out skillet; return to heat. Add oil, coat bottom. Add brussel sprouts, and cook for 5 minutes, or until browned, stirring occasionally. Add shallots and garlic; cook 1 minute more.

3.Stir in cranberries, agave, and 1 cup water. Partially cover pot; reduce heat to medium. Simmer 5 to 7 minutes, or until most of liquid has evaporated and brussel sprouts are tender. Put in serving bowl. Toss with walnut oil and nuts; add salt and pepper to taste. 

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