Brussels Food Quotes

Lady Maccon declined in horror. She enjoyed most foods, but brussels sprouts were nothing more than underdeveloped cabbages.

A critical faculty is a terrible thing. When I was eleven there were no bad films, just films I didn't want to see, there was no bad food, just Brussels sprouts and cabbage, and there were no bad books - everything I read was great. Then suddenly, I woke up in the morning and all that had changed. How could my sister not hear that David Cassidy was not in the same class as Black Sabbath? Why on EARTH would my English teacher think that 'The History of Mr Polly' was better than 'Ten Little Indians' by Agatha Christie? And from that moment on, enjoyment has been a much more elusive quality.

TOP SUPER FOODS FOR SUPER IMMUNITY Kale/collards/mustard greens Arugula/watercress Green lettuce and cabbage Broccoli and brussels sprouts, Carrots and tomatoes Onions and garlic Mushrooms Pomegranates Berries (all types) Seeds (flax, chia, sesame, sunflower) The Micronutrient Revolution We have an opportunity to earn great health via what we eat.

It became such a recurring experience during this period when I was twenty -- to be starving and afraid of running out of money -- as I wandered from Brussels to Burma and everywhere in between for months on end, that I later came to see it as a part of my training as a cook. I came to see hunger as being as important a part of a stage as knife skills. Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.

Don't be ridiculous. Brussels sprouts are awful. Jail is just jail.

Non-Starchy Vegetables: ● Artichoke ● Asparagus ● Bell pepper ● Broccoli ● Brussels sprouts

MICROGRAMS OF FOLATE IN FOLATE-RICH FOODS Asparagus (1.5 cup cooked) 402 Edamame (1 cup cooked) 358 Lentils (1 cup cooked) 358 Broccoli (2 cups cooked) 337 Chickpeas (1 cup cooked) 282 Adzuki beans (1 cup cooked) 278 Romaine lettuce (3 cups raw) 192 Brussels sprouts (2 cups cooked) 187 Spinach (3 cups raw) 175

I spend the morning in the local grocers, bringing in the Christmas provisions: Stilton, ham, Brussels sprouts, a capon of terrifying dimensions. Unfathomable quantities of potatoes. Red wine and white, a bottle of Marsala. Turkish delight and cherry liqueur chocolates. A bag of satsumas, some wrapped in blue and gold paper. Several pots of cream, just in case.

Benjamin Franklin, in his “Letter to the Royal Academy of Brussels” has canvassed suggested remedies for alleviating the stench attendant upon these discharges: “My Prize Question therefore should be: To discover some Drug, wholesome and — not disagreeable, to be mixed with our common food, or sauces, that shall render the natural discharges of Wind from our Bodies not only inoffensive, but agreeable as Perfumes.

the toxicity in much Western food lies in the processing, rather than in the food itself. The carbohydrates in Western diets are heavily skewed toward refined grains, and are thus highly obesogenic. Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

In interviews with riders that I've read and in conversations that I've had with them, the same thing always comes up: the best part was the suffering. In Amsterdam I once trained with a Canadian rider who was living in Holland. A notorious creampuff: in the sterile art of track racing he was Canadian champion in at least six disciplines, but when it came to toughing it out on the road he didn't have the character. The sky turned black, the water in the ditch rippled, a heavy storm broke loose. The Canadian sat up straight, raised his arms to heaven and shouted: 'Rain! Soak me! Ooh, rain, soak me, make me wet!' How can that be: suffering is suffering, isn't it? In 1910, Milan—San Remo was won by a rider who spent half an hour in a mountain hut, hiding from a snowstorm. Man, did he suffer! In 1919, Brussels—Amiens was won by a rider who rode the last forty kilometers with a flat front tire. Talk about suffering! He arrived at 11.30 at night, with a ninety-minute lead on the only other two riders who finished the race. The day had been like night, trees had whipped back and forth, farmers were blown back into their barns, there were hailstones, bomb craters from the war, crossroads where the gendarmes had run away, and riders had to climb onto one another's shoulders to wipe clean the muddied road signs. Oh, to have been a rider then. Because after the finish all the suffering turns into memories of pleasure, and the greater the suffering, the greater the pleasure. That is Nature's payback to riders for the homage they pay her by suffering. Velvet pillows, safari parks, sunglasses: people have become woolly mice. They still have bodies that can walk for five days and four nights through a desert of snow, without food, but they accept praise for having taken a one-hour bicycle ride. 'Good for you.' Instead of expressing their gratitude for the rain by getting wet, people walk around with umbrellas. Nature is an old lay with few suitors these days, and those who wish to make use of her charms she rewards passionately. That's why there are riders. Suffering you need; literature is baloney.

A critical faculty is a terrible thing. When I was eleven there were no bad films, just films that I didn't want to see, there was no bad food, just Brussels sprouts and cabbage, and there were no bad books - everything I read was great. Then suddenly, I woke up in the morning and all that had changed. How could my sister not hear that David Cassidy was not in the same class as Black Sabbath. Why on earth would my English teacher think that The History of Mr Polly was better than Ten Little Indians by Agatha Christie? And from that moment on, enjoyment has been a much more elusive quality.

I am against allowing the CIA to spend $25 million since 1947 for the express purpose, as stated before, to alter our behavior. Is the State supreme over individuals? Who owns or controls our minds? Why was CIA Director Allen Dulles allowed to order 100 million LSD tablets? Were half the U.S. population going to receive their doses? What gives the CIA and Pentagon the right to define normal, or to determine what is national security? Are we being drugged through food, water and supplied with chemicals so we become slaves and robots? Where is all the cancer coming from? Why the preoccupation with death? Why is the U.S. Government in the business of creating a "Psycho-civilized" world? Who is ordering the ultrasonic waves to lower brain waves of city populations to an alpha state, leaving citizens susceptible to mass propaganda and hypnotic suggestion? These facts have been confirmed by researcher Walter Bowart in 1977. I learned about the project years ago.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Being a good parent is hard. There's a lot of trial and error. In my case, quite a lot of the latter. ... And one thing you're never lacking once you become a parent is people criticizing you. Because children aren't just children these days, you know, you're identity markers. No one knows quite how that happened. Ten thousand year of sexual experience, and suddenly my generation decides that we're going to carry you out of the maternity ward as though you were the Champions League Cup. As though we were the first people in the history of the world who figured out how reproduction works. We don't even need to be 'good' parents any more, I think. That's passed now. We make do with 'not horible' by this point. ... And of the few ways we can convince ourselves that we're actually decent as parents is by making other people seem like bad parents. And we can be pretty damn creative when it comes down to it. If it isn't the food or the toys or the fact that the child sometimes has to stay at nursery until quarter past three in the afternoon then it's the non-organic plastic in whatever the hell piece of furniture that hasn't been given some certificate by some department in Brussels. 'Oh? YOu let your child play with THAT? Ah, well, me personally, I would rather my child didn't get brain cancer ... but it's nice that everyone can raise their children in their own way, isn't it?' That's how we bring each other down.

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Bacon Brussels sprouts 1 lb. of brussel sprouts (washed and trimmed) 1 tbsp. Dijon mustard Salt to taste Pepper to taste 2 tbsp. butter 6 oz. bacon Start by heating a medium skillet over medium high heat and frying the bacon until browned on both sides. Transfer to a paper towel to drain and cool. Slice the bacon into about 1 inch ling pieces. Slice the brussel sprouts in half and add them to the crock pot along with the bacon, mustard, butter, salt and pepper. Mix well cook for 4 hours on low. Then serve. Hot Wings

Know Your Vegetable Groups! Brassicas cabbage, kale, broccoli, collards, cauliflower, kohlrabi, Brussels sprouts Leafy Greens spinach, chard, lettuce Legumes peas, beans, limas Nightshades peppers, tomatoes, potatoes, eggplants Root Vegetables beets, carrots, turnips, salsify, parsnips, radishes, rutabagas, onions, garlic, leeks Vine Crops cucumbers, melons, squash

balsamic vinaigrette ¼ cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) Salt and black pepper This dressing is used in our Walnut-Crusted Pork Tenderloin, and also makes a great topping for grilled vegetables, white fish, and salads. We also like to make a creamy variation (sub in Basic Mayonnaise, for the olive oil) and use it as a dip for a raw vegetable tray, drizzle it over Oven-Roasted Brussels Sprouts and Squash, or mix it into a Protein Salad. Mix together the vinegar, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Add the cilantro, adjust to taste with salt and pepper, and whisk until fully incorporated. asian vinaigrette ¼ cup rice vinegar 1 tablespoon sesame oil 1 clove garlic, minced ½ teaspoon minced fresh ginger ¾ cup extra-virgin olive oil Red pepper flakes Salt and black pepper This makes a great alternative dressing for our Cold Thai Salad. A creamy variation (use Basic Mayonnaise, instead of olive oil) can be mixed into Cauliflower Rice or spooned over Perfect Oven-Baked Salmon. Mix together the rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with a pinch of red pepper flakes, salt, and pepper and whisk until fully incorporated. latin vinaigrette 2 cloves garlic, minced 1 jalapeño, seeded and minced Juice of 5 limes ¾ cups extra-virgin olive oil 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh parsley ½ teaspoon salt ¼ teaspoon black pepper This is a delicious marinade for a Perfect Grilled Steak, Perfect Seared Chicken Breast, or Perfect Grilled Shrimp. Whisk together the garlic, jalapeño, and lime juice in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the cilantro, parsley, salt, and pepper and whisk until blended.

Curiously, we are the rare animal that actually likes the bitter taste of radicchio or black tea. I fear, however, that Americans raised on sugary things are losing the taste for things savory, sour, and bitter. It’s pitiful that commercial salad dressings contain sugar, and even sweet corn hybrids are much sweeter than when I was little. We’re not alone. In Britain, plant scientists are breeding sweeter hybrids of the brussels sprout, famous for its dour presence at Christmas lunch, but the more palatable sprouts may lack the healthy, bitter compounds.

We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels." "What do the Ex-Brats have when they eat here?" "Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious." Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.

Foodies trumpet their love of the hated vegetables of childhood: cauliflower and Brussel sprouts join beetroot as dinner party favourites.

The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.

In an NPR interview, New York Times tech reporter Matt Richtel said that after 20 years of glorifying technology as if all of it were good, “I think science is beginning to embrace the idea that some technology is Twinkies and some technology is Brussels sprouts. If we consume too much technology, just like if we consume too much food, it can have ill effects.”2

Broccoli SIDEKICKS: Brussels sprouts, cabbage, kale, turnips, cauliflower, collards, bok choy, mustard greens, Swiss chard TRY TO EAT: ½ to 1 cup daily

Many consider veggie burgers better for you than hamburgers, owing to their minimal fat content and perhaps the descriptor “veggie.” Yet hamburgers look like Brussels sprouts compared to the nutritional vacancy of soy protein. And

EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

Vitamin C contributes to the production of thyroid hormones. It’s commonly known to be found in citrus foods, but broccoli, bell peppers, and Brussels sprouts are also very high in vitamin C. If you are not eating these foods regularly, supplementation with 500mg to 3,000mg daily can be beneficial.

Matt Richtel said that after 20 years of glorifying technology as if all of it were good, “I think science is beginning to embrace the idea that some technology is Twinkies and some technology is Brussels sprouts. If we consume too much technology, just like if we consume too much food, it can have ill effects.

Eat foods rich in flavonoids and antioxidants, such as vegetables as spinach, kale, broccoli, Brussels sprouts, celery, okra, artichokes, asparagus, green leafy vegetable and fruits as blueberries, strawberries, peaches, apricots, kiwi, mango, plums, Bosc and Asian pears and red delicious apple. Vegetable juices such as carrot, beetroot and apple are a simple way to ensure an adequate intake of antioxidants that help fight the inflammation that causes gastritis. Increase your consumption of fish such as tilapia, trout, herring, wild salmon, cod, sardines, anchovies, small mackerel, flounder, haddock, hake, catfish, sole. Fish has anti-inflammatory effects

Estrogen-building foods: Flax seeds Sesame seeds Soybeans/edamame Garlic Dried apricots, dates, prunes Peaches Berries Cruciferous foods like broccoli, cauliflower, and brussels sprouts Progesterone-building foods: Beans Potatoes Squashes Quinoa Tropical fruits Citrus fruits

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

YOUR LONGEVITY HEALTH, FITNESS & LONGEVITY WEEKLY CHECKLIST 1. Hydrate. Drink half your body weight in ounces of water per day. Add some fresh lemon and a pinch of Celtic sea salt to optimize your hydration and electrolyte balance. 2. Eat foods closest to their natural source. Avoid processed carbs, and low quality processed meats. 3. Decrease Disease Risk. Consume at least one serving of cruciferous vegetables per day including broccoli sprouts, cauliflower, broccoli, brussels sprouts, or kale. 4. Commit to a structured eating window. Consume meals in an 8 to 12 hours and fast for 12-16 hour window each day. 5. Stay consistent with sleep. Go to sleep and wake up at about the same times each day. 6. Get strong. Perform three resistance training sessions per week. 7. Strengthen your heart, lungs, and build endurance with 3 cardiovascular exercise sessions of 20 to 30 minutes each session. 8. Consider the power of using heat and cold to use positive stressors to lower your blood pressure, reduce inflammation, reduce your risk of Alzheimer’s, and cut your risk of cardiovascular disease by up to 50%.

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

• Curcumin (from turmeric root) • Diindolylmethane, from cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, watercress, and broccoli) • Quercetin, from apples, onions, strawberries, apricots, and many other fruits • Epigallocatechin gallate (EGCG), from green and black tea • Resveratrol, from grapes and red wine • Rosemary • Chicory root and dandelion • Rooibos and honeybush tea The simple act of eating these whole foods and ingredients regularly means that you’re doing a “detox” all the time.

A critical faculty is a terrible thing. When I was eleven there were no bad films, just films that I didn’t want to see, there was no bad food, just Brussels sprouts and cabbage, and there were no bad books - everything I read was great. Then suddenly, I woke up in the morning and all that had changed. How could my sister not hear that David Cassidy was not in the same class as Black Sabbath? Why on earth would my English teacher think that The History of Mr Polly was better than Ten Little Indians by Agatha Christie? And from that moment on, enjoyment has been a much more elusive quality.

There was barely enough food for everyone. Stacy was positive each wolf could have eaten at least triple the portion she doled out, but the new wolves seemed grateful, and everyone finished their meals . . . even the Brussels sprouts.

So think about eating plenty of red foods to support healthy Akkermansia (sorry girls, I’m not talking about red wine here): cherries, raspberries, strawberries, pomegranate seeds, red grapes, red apples, and red peppers. Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, cabbage, kale, and artichokes contain compounds that help detoxify estrogen. Prebiotics and probiotic-rich foods are bacterial darlings. Gut bacteria love to munch on prebiotic foods like garlic, onion, asparagus, and bananas. Probiotic foods such as kefir, kombucha, kimchi, sauerkraut, and other fermented foods bring beneficial bacterial strains, like lactobacillus, to the gut.

Eat fermented foods regularly to introduce probiotics into your diet, such as yogurt, kefir, sauerkraut, kimchi, kombucha, and naturally-fermented “pickled” vegetables. Ensure fermented vegetables are raw or unpasteurized (and from a reputable source); cooked or pasteurized products no longer contain live cultures. ●      Eat foods rich in prebiotic fiber, which serves as food for the probiotics in your gut, such as vegetables (especially locally-grown cruciferous vegetables like cabbage, kale, and Brussels sprouts), fruit (especially berries and slightly under-ripe bananas), nuts, seeds (especially chia seeds), and legumes.[240] ●      Include bone broth and slow-cooked meat in your diet regularly. The gelatin these foods contain helps maintain a healthy gut lining and thus improves your resilience to foodborne pathogens.

Soufflé! Omelets with burnt sugar, like we used to get at Aux Trois Faisons, with our initials burned into the crust. The Tuileries! the wind biting at our coats. We walk and walk and walk (so as to wear out Mrs. Parrish so that when they did return, she was exhausted. She begged off dinner. She began to lose weight, they all did, even though they ate the lunches of duck, creamed Brussels sprouts with lardons, terrine, confit, fromage blanc, steak tartare with shimmering soft-set eggs, brioche).

thought back to our Christmas dinners in Canada. They were joyous affairs, but it was always such a race to get everything on the table at the same time: the turkey, the stuffing, the brussels sprouts, the scalloped potatoes, and the green beans. Everybody filled their plates and rushed to the table to eat before it got cold (which it inevitably did). The flavors were good, but there were too many of them at once, and the whole thing was over far too fast. Afterward, everyone sat back with prodigious gut aches and a kitchen full of dishes to clean. The protracted nature and the small portions of meals in Burgundy meant that everything was properly savored. It forced everyone to slow down. Slowing down while eating, I realized now, was key to true appreciation and enjoyment of food. There were no distractions apart from the flowing conversation.

that is actively protective against breast cancer. For example, cruciferous vegetables like broccoli boost the activity of detoxifying enzymes in your liver. Research has shown that if you feed people broccoli and brussels sprouts, they clear caffeine more quickly—meaning that if you eat a lot of cruciferous vegetables, you’d have to drink more coffee to get the same buzz because your liver (the body’s purifier) has become so revved up.102 Might this process work for those cooked meat carcinogens as well?

Certain foods enhance detoxification. They include cilantro, cruciferous vegetables (cauliflower, broccoli, various types of cabbage, kale, radishes, Brussels sprouts,

Products like fermented soybeans (natto, miso, and tempeh) also contain a lot of vitamin K2 because bacteria in the soybeans produce this vitamin during the fermentation process. There are numerous variants of both vitamins K1 and K2, such as vitamin K2-7, K2-8, and so on. Most supplements contain only one form; namely, vitamin K2-7. However, there are many more forms of vitamin K than a supplement can contain. It is best, therefore, to get as much vitamin K as possible from food by eating more fermented foods (natto, miso, tempeh, and cheese), green leafy vegetables (like spinach, cabbage, and brussels sprouts), and herbs (such as parsley).

Slushy spiked lemonade/beer Boiled peanuts/homemade pickles/kettle corn Mini corn dogs with chili ketchup, curried mustard, and cheese sauce Turkey leg confit Deep-fried Brussels sprouts Poker-chip potatoes Ginger-pear sno-cones and cotton candy Pumpkin funnel cake "What the hell are poker-chip potatoes?" "I'm going to slice the potatoes paper thin- like poker chips or carnival tokens- and line them up in a baking dish, accordion-style, with thyme, shallots, and garlic, and bake them until they're crispy around the edges but tender in the middle.

Serving Sizes: ½ cup chopped ¼ cup brussels or broccoli sprouts 1 tablespoon horseradish Daily Recommendation: 1 serving per day

If you chop the broccoli (or brussels sprouts, kale, collards, cauliflower, or any other cruciferous vegetable) and then wait forty minutes, you can cook it as much as you want. At that point, the sulforaphane has already been made, so the enzyme is no longer needed to achieve maximum benefit. It’s already done its job. (You can also buy bags of fresh greens and other crucifers that are prechopped or shredded, which can presumably be cooked immediately.)

Eat Large Portions Yes, you read that right: Eat bigger portions than you likely have in the past. In fact, you “crowd out” your desire for unhealthy foods by eating larger amounts of healthy food to occupy the space in your stomach. I want you to especially eat large portions of cooked green vegetables. I love artichokes, asparagus, Brussels sprouts, zucchini, and string beans and eat huge amounts of them.

Vegetables are one of the few foods that every diet philosophy agrees are healthy. That said, vegetables (particularly nonstarchy vegetables) tend to be high in insoluble fiber, which can irritate an inflamed gut. If you have irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), or other digestive disorders, you may benefit from reducing your intake of vegetables that are high in insoluble fiber. These include: •  Greens (spinach, lettuce, kale, mesclun, collards, arugula, watercress, and so on) •  Whole peas, snow peas, snap peas, pea pods •  Green beans •  Kernel corn •  Bell peppers •  Eggplant •  Celery •  Onions, shallots, leeks, scallions, garlic •  Cabbage, bok choy, Brussels sprouts •  Broccoli •  Cauliflower However, vegetables that are higher in soluble fiber and lower in insoluble fiber tend to have a soothing effect on the gut. These include: •  Carrots •  Winter squash •  Summer squash (especially peeled) •  Starchy tubers (yams, sweet potatoes, potatoes) •  Turnips •  Rutabagas •  Parsnips •  Beets •  Plantains •  Taro •  Yuca

Magnesium-rich foods: • Avocados • Broccoli • Dark chocolate • Fish • Kale • Mushrooms, especially white and portobello • Nuts, especially almonds • Seeds, especially pumpkin seeds • Spinach Potassium-rich foods: • Artichokes • Asparagus • Avocados • Broccoli • Brussels sprouts • Fish, especially salmon • Kale/leafy greens • Mushrooms • Tomatoes Calcium-rich foods: • Almonds • Bok choy • Broccoli • Celery • Cheese • Dark leafy greens (spinach, kale, collard greens, and so on)

We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.

I made the Gruyère cheese soufflé and the grilled ham with apricot sauce. Nathan prepared the yogurt parfaits with fruit compote." "Nathan, how'd it go with this first challenge?" "Good. I think I managed okay." His eyes were wild and he looked slightly shell-shocked. "Did you get a chance to taste Helene's food?" "Yeah." He nodded vigorously. "She's good." The other contestants laughed at the understatement. Jenny clapped her hands together. "My favorite dish was an American specialty. Buckwheat pancakes with a trio of toppings... classic maple syrup tapped right here at the farm, a blackberry sauce with mint, and a delicious maple walnut butter. And the bacon-wrapped Brussels sprouts side was crispy and salty and delicious.

This morning, outside Nordic Fisheries a couple of delivery guys are unloading lobsters and crabs by the case, pausing in between loads to sip coffee from Styrofoam cups. Across the street, on Penn Avenue, the green grocers are busy stacking crates of vegetables and fruits, arranging them into a still life to showcase their most beautiful produce: heads of red romaine, their tender spines heavy with the weight of lush, purple-tinged leaves; a basket of delicate mâche, dark green, almost black, and smelling like a hothouse garden; sugar pumpkins of burnished gold; new Brussels sprouts, their tender petals open like flowers. At this hour the world belongs to those noble souls who devote their lives to food. Cook, grocer, butcher, baker, sunrises are ours. It's a time to gather your materials, to prepare your mise en place, to breathe uninterrupted before the day begins.

FOOD (single serving) Folate (mcg) Avocado 118 Spinach 263 Asparagus 243 Beets 136 Leaf lettuce 119 Lentils 358 Brussels sprouts 157 Broccoli 168 Green peas 94 Orange 54 Papaya 112 Turkey 486 Beef 221

Glutathione exists in certain food such as asparagus, acorn squash, avocado, cantaloupe, grapefruit, okra, orange, peach, potato, spinach, strawberries, tomato, watermelon, and zucchini. A few vegetables like broccoli, cabbage, brussels sprouts, cauliflower, kale, and parsley not only supply glutathione but also stimulate the production of glutathione in the body.

Beet greens Bell peppers (red, yellow, green) Broccoli Brussels sprouts Cabbage Carrots Cassava Cauliflower Celery Chicory Chives Cilantro Collard greens Cucumber Dandelion greens Eggplant Endive Fennel Garlic Green beans Jalapeños Jicama

Sautéed Brussels Sprouts with Fried Egg ½ bag shaved Brussels sprouts (or shave your own) ¼ teaspoon cayenne pepper ½ tablespoon garlic powder Salt to taste 1 whole egg 2 egg whites 1 small handful of sautéed almonds Spray a skillet with cooking spray, add the Brussels sprouts, and cook over medium-high heat. Mix in the cayenne pepper, garlic powder, and salt and let cook until the sprouts start turning brown. (Keep stirring until they are all brown and slightly crispy.) Place the egg whites into a separate skillet, and crack the whole egg on top, making sure not to burst the yolk. Let it fry, removing it from the heat before the yolk hardens—this includes one very careful flip of the eggs so as to not bust open the yolk. Quickly cook the other side, creating the runny yolk in the middle of all the egg whites. Place the Brussels sprouts on a plate and top with the fried eggs. Sprinkle the sautéed almonds over everything.

Simply Roasted Brussels Sprouts 2 tablespoons sesame oil 1 bag Brussels sprouts, halved 1 tablespoon warm water 1 tablespoon light soy sauce 1 tablespoon honey 1 tablespoon minced garlic ½ onion, thinly sliced ¼ teaspoon crushed red pepper flakes Heat the sesame oil in a skillet for 5 minutes over medium-high heat. Place the Brussels sprouts in a single layer, each half face down, on the hot skillet and cook without stirring for 4 minutes, or until brown. Continue cooking and stirring for the next few minutes. Mix the rest of the ingredients in a small bowl while the sprouts are cooking. Pour the sauce over the sprouts in the pan and heat until warm. Note: Not stirring the sprouts at first is key! This makes for much crispier and tastier sprouts.