BRUSSEL SPROUTS, BACON and JAM

Brussel sprouts have recently become part of my diet.
They are very good for our health, rich in protein, dietary fiber, vitamins,
minerals, and antioxidants, which work wonders to get rid of many health troubles.

Brussel sprouts are an excellent source of vitamin C.
Together with other antioxidant vitamins such as vitamin A and E,
it helps protect the body by trapping harmful free radicals.
It is one of the excellent vegetable sources for vitamin-K,
good for bone health and prevention of Alzheimer's disease.
They are also rich source of minerals like copper, calcium, potassium,
iron, manganese, and phosphorus.

I suggest you to try this recepe where the healthy vegetable pairs with the
superdelicious bacon.

BRUSSEL SPROUTS, BACON and JAM

Ingredients:

1 pound (450 g) brussel sprouts
5 slices (200 g) bacon
1 TBS apricot jam
3 TBS balsamic vinegar
salt

Blanch brussel sprouts, drain and slice them in halves or quarters.

Slice bacon in thin stripes and cook in a hot frying pan.


Add brussel sprouts and let them cook for 5 minutes.

Dilute jam in 1/3 cup water and add to vegetables.


Cook for few minutes then add balsamic vinegar and salt.


Serve them on a toast or as a side dish.

LEMON PANCAKES

Since I live in New York I have tried to make pancakes many times without success!
Finally I have found the right recepe that allows me to make pancakes soft
as a cloud.
This is Melanie Ferreira's recepe from the Academy of Healing and Nutrition
and, of course, is also a very healthy one!
In this recepe flour is soaked overnight to make it more digestible.
I use yogurt to add some probiotic that helps build up healthy bacteria and
flora throughout the intestine, promoting digestion.

LEMON PANCAKES


Ingredients for 10/12 pancakes:

1 cup unbleached white flour
1 cup whole wheat flour
2 cups Greek or plain yougurt
half lemon juice and grated peel
2 eggs
half tsp salt
1 tsp baking soda
2 TBS melted butter

Maple syrup and sour cream to serve.

Soak flour in yogurt and lemon juice overnight.
Add eggs, salt, baking soda, lemon peel, butter and stir well.
I suggest to use an electric grill but if not available you can use a cast iron
skillet to cook them.
Warm up grill at 350 F, brush with a little butter and add a spoonful of mixture
(on electric grill you can cook 6 pancakes at the time).
When small bubbles start forming turn pancakes upside down.
Cook them till golden and puffy.
Cover with maple syrup, add few drops of lemon and a dollop of sour cream and serve!

Buon appetito!!!