Brussels Sprouts Quotes

The Bible doesn’t tell us exactly why God wasn’t satisfied with the fruits and veggies Cain offered up. Maybe he kept the juiciest peaches and sweetest mangoes for himself and offered God nothing but brussels sprouts and spinach.

I assigned him to help me trim the Brussels sprouts, but instead he kept trying to throw them away when he thought I wasn’t looking. “Brussels sprouts, Grace, really? These are our friends. Why are you doing this to them?

One could not blame a people for disliking vampires. Vampires were like brussels sprouts - not for everyone and impossible to improve upon with sauce.

Helen likes Brussels sprouts. How can anyone trust her opinion?

I do half the cooking, and by 'half' I mean three quarters," Dad pointed out. "And if you're going to turn up your nose at all my carnivorous delights, ingrate child, you can sit under the table and gnaw sadly on a raw Brussels sprout at mealtimes.

A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. —P.J. O’Rourke

Everything happens for a reason.” The only thing worse than saying this is pretending that you know the reason. I’ve had hundreds of people tell me the reason for my cancer. Because of my sin. Because of my unfaithfulness. Because God is fair. Because God is unfair. Because of my aversion to Brussels sprouts. I mean, no one is short of reasons. So if people tell you this, make sure you are there when they go through the cruelest moments of their lives, and start offering your own. When someone is drowning, the only thing worse than failing to throw them a life preserver is handing them a reason.

Nothing is more reassuring, nothing is more true to the comfortable spirit of English occultism, than the smell of Brussels sprouts cooking

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

I would have to spend the afternoon shopping. I hate to shop. I considered it one of the life's necessary evils, like brussels sprouts and high-heeled shoes.

Sun, you hammer of yellow,  you hat on fire,  you honeysuckle mama,  pour your blonde on me!  Let me laugh for an entire hour  at your supreme being, your Cadillac stuff,  because I've come a long way  from Brussels sprouts. 

Awakening your spiritual self is like having a second childhood with faulty parents, broken bones and proverbial brussel sprouts.

(At Mark and Linda’s, Joaquin had adapted to eating vegetables at every meal. Broccoli and spinach were fine; brussels sprouts were death, even when they were cooked in butter.)

Or how it feels to be more important than kings and queens, than presidents or prime ministers or heroes, to be sure of it, in the same way that people are more important than brussels sprouts?

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.

The flesh on the nape of my neck did the crawly thing that it does so well. Some people say this is God's warning that the devil is near, but I've noticed I also experience it when someone serves me Brussels sprouts.

I would say your passion, but that’s part of being headstrong. Or your conviction, but that’s related to being obstinate. Fearless, but that is a combination of both. Perhaps, then, I shall cite your love of Brussels sprouts.

This morning I was writing about brussel sprouts and spellcheck told me they’re actually “brussels sprouts.” With an S. Like they’re from Brussels? Because I’m in my forties and I just now figured that out. My whole life has been a lie.

Mrs. Darling was married in white, and at first she kept the books perfectly, almost gleefully, as if it were a game, not so much as a brussels sprout was missing; but by and by whole cauliflowers dropped out, and instead of them there were pictures of babies without faces. She drew them when she should have been totting up. They were Mrs. Darling's guesses.

And she made sure that she had always put sprouts on to boil just before a seance. Nothing is more reassuring, nothing is more true to the comfortable spirit of English occultism, than the smell of Brussels sprouts cooking in the next room.

I can think of a hundred things better than kissing. Decorating for Christmas, petting the dogs, extra butter on the crumpets, having someone scratch the itch on your back that you can't quite reach-" "You haven't tried kissing," Cassandra told her. "You might like it. Helen does." "Helen likes Brussels sprouts. How can anyone trust her opinion?

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.

you mean you would've never let me dribble your basketballs

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

You haven’t tried kissing,” Cassandra told her. “You might like it. Helen does.” “Helen likes Brussels sprouts. How can anyone trust her opinion?

Baby, I’ll eat Brussels sprouts for you.” She chuckled. “That’s true love, right there.

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

The biggest offenders are seeds like flax and sesame seeds, and cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussels sprouts.

Can be selectively bred into kale, Brussels sprouts, broccoli, cauliflower, and more. All are descended from the same ancestor, making this plant very versatile for selective breeding!

And she made sure that she had always put sprouts on to boil just before a seance. Nothing is more reassuring, nothing is more true to the comfortable spirit of English occultism, than the smell of Brussels sprouts cooking in the next room.

Increasing dietary consumption of the brassica vegetables such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts, as well as allium vegetables such as onions, leeks, and garlic can all increase glutathione activity and offset the risk caused by this mutation.

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.

done, we will never work. There will always be one more amazing distraction. Our minds will do anything to avoid the challenge of focusing on something. The second you hear the word “until” pop into your mouth, spit it out like Brussels sprouts that have been served without bacon. You can always tell how gross a vegetable is by how much bacon has to be added to it to do all the heavy lifting.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

How was your journey?" he asked. "You don't have to make small talk with me," she said. "I don't like it, and I'm not very good at it." They paused at the shade of portico, beside a sweet-scented bower of roses. Casually Lord St. Vincent leaned a shoulder against a cream-painted column. A lazy smile curved his lips as he looked down at her. "Didn't Lady Berwick teach you?" "She tried. But I hate trying to make conversation about weather. Who cares what the temperature is? I want to talk about things like... like..." "Yes?" he prompted as she hesitated. "Darwin. Women's suffrage. Workhouses, war, why we're alive, if you believe in séances or spirits, if music has ever made you cry, or what vegetable you hate most..." Pandora shrugged and glanced up at him, expecting the familiar frozen expression of a man who was about to run for his life. Instead she found herself caught by his arrested stare, while the silence seemed to wrap around them. After a moment, Lord St. Vincent said softly, "Carrots." Bemused, Pandora tried to gather her wits. "That's the vegetable you hate most? Do you mean cooked ones?" "Any kind of carrots." "Out of all vegetables?" At his nod, she persisted, "What about carrot cake?" "No." But it's cake." A smile flickered across his lips. "Still carrots." Pandora wanted to argue the superiority of carrots over some truly atrocious vegetable, such as Brussels sprouts, but heir conversation was interrupted by a silky masculine voice. "Ah, there you are. I've been sent out to fetch you." Pandora shrank back as she saw a tall msn approach in a graceful stride. She knew instantly that he must be Lord Sy. Vincent's father- the resemblance was striking. His complexion was tanned and lightly time-weathered, with laugh-lines at the outer corners of his blue eyes. He had a full head of tawny-golden hair, handsomely silvered at the sides and temples. Having heard of his reputation as a former libertine, Pandora had expected an aging roué with coarse features and a leer... not this rather gorgeous specimen who wore his formidable presence like an elegant suit of clothes. "My son, what can you be thinking, keeping this enchanting creature out in the heat of midday?

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

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.

The pirogues came with live turtles, and with fish, with cloudy beer and wine made from bananas, palm nuts, or sorghum, and with the smoked meat of hippopotamus and crocodile. The vendors did a good trade with our crew and the passengers down at the third-class boat; the laughter, the exclamations, and the argument of bargaining were with us all day, heard but not understood, like voices in the next room. At stopping places, the people who were nourished on these ingredients of a witches' brew poured ashore across the single plank flung down for them, very human in contour, the flesh of the children sweet, the men and women strong and sometimes handsome. We, thank God, were fed on veal and ham and Brussels sprouts, brought frozen from Europe.

different plants became selected for quite different or even opposite features. Some plants (like sunflowers) were selected for much bigger seeds, while others (like bananas) were selected for tiny or even nonexistent seeds. Lettuce was selected for luxuriant leaves at the expense of seeds or fruit; wheat and sunflowers, for seeds at the expense of leaves; and squash, for fruit at the expense of leaves. Especially instructive are cases in which a single wild plant species was variously selected for different purposes and thereby gave rise to quite different-looking crops. Beets, grown already in Babylonian times for their leaves (like the modern beet varieties called chards), were then developed for their edible roots and finally (in the 18th century) for their sugar content (sugar beets). Ancestral cabbage plants, possibly grown originally for their oily seeds, underwent even greater diversification as they became variously selected for leaves (modern cabbage and kale), stems (kohlrabi), buds (brussels sprouts), or flower shoots (cauliflower and broccoli).

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.

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.

Brussels sprouts have never tasted so delicious. This recipe will whip up a batch big enough for 8 people.

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

I focus on everything from Brussels sprouts to global warming to keep my dick down. “You

Brussels sprouts, peaches,

• 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.

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.)

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.

I had so much—an education, a healthy sense of self, a deep arsenal of ambition—and I was wise enough to credit my mother, in particular, with instilling it in me. She’d taught me how to read before I started kindergarten, helping me sound out words as I sat curled like a kitten in her lap, studying a library copy of Dick and Jane. She’d cooked for us with care, putting broccoli and Brussels sprouts on our plates and requiring that we eat them. She’d hand sewn my prom dress, for God’s sake. The point was, she’d given diligently and she’d given everything. She’d let our family define her. I was old enough now to realize that all the hours she gave to me and Craig were hours she didn’t spend on herself.

We started in produce. It's my favorite section, but it can be the hardest too---because vegetables carry a whole variety of tastes, aftertastes, acids, sugars, textures... Nothing can make you gag faster than a vegetable turned sour in your mouth or your stomach. But I needed tons of them because nothing delivers vitamins, minerals, fibers, and nutrients in such digestible ways. Beets, radishes, carrots, kale, and spinach had worked for Jane. I wanted to expand my list to broccoli, red and green cabbages, and other dark greens. I even played with the idea of baby roasted brussels sprouts---strong taste, even sometimes bitter, but if prepared right, that very element could appeal to Jane and Tyler. Olive oiled, salted, peppered, and broiled---it might remind them of popcorn with a sharp tang and a nutritional wallop on the side.

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.

The state bird of Nevada is the chicken-fried steak — and the labored flapping of its gravy-slathered wings (admittedly delicious) only fans the flames of frontierism. An organism running on brussels sprouts probably isn’t as inclined to shoot up road signs or to share its habitat with bombing ranges and plutonium dumps as one that’s running on hammered beef.

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.

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.

These sprouts are uneatable,' complained Lord Pallot. 'Why are sprouts always uneatable? Why do they plant them, pick them, cook them, and serve them if they are going to be uneatable? What, in other words, is the point of Brussels sprouts?

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

By summer's end, the crepe myrtles and magnolias were all overgrown, and their petals littered the sidewalks like when meat is so tender it falls right off the bones. I remember at Grandpa Falcon's barbecues, he'd do barbecue pork chops and beef ribs and chicken legs. And I remember how, when you picked up a drumstick, hunks of juicy meat would slide right off the leg bone. For me, it's all about the cooking down here. Yam-pecan pies, Brussels sprouts and egg whites, chicken and waffles.

These are the steaming times that I find work best. (They assume the artichokes have been cut in half and prepped, and cabbage and broccoli stems have been sliced.) Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 14 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes

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.

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.

I have a pot of brussels sprouts boiling on the stove!

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.

Oh, no. I’m not doing that … what was that roll thing you did with your …” “Body roll. It’s easy. You could totally do it.” She demonstrates, starting the move at her neck and pouring it over her chest and hips and down the rest of her. I focus on everything from Brussels sprouts to global warming to keep my dick down. “You overestimate both my ability and my desire to roll my body,” I manage to say.

On Holiday? “All aboard the Cheddar Express,” shouted a microscopic speck. “Next stop, the Pittz Hotel.” A fatherly germ stood up, adjusted his membrane, and signalled to his family. “That’s our shuttle bus, kids. Let’s go.” Mr and Mrs E. Coli guided their children, all two million of them, onto the block of sweaty cheese. This was the bacterial family’s first holiday and they were all bubbling with excitement. “My friend went last year and he told me the hotel staff eat Brussels sprouts soaked in baked beans for breakfast,” said a tiny little voice.

UPON MY DEATH, at my wake, if you’re going to have a small coffee-service area, somebody put a bowl of BRUSSELS SPROUTS out AS A SNACK…that’ll show everyone.

It was terrible, actually. Well, great and terrible. Great in terms of flavor, terrible in terms of how much I’m gonna be fixating on it for the rest of the night. I ate too much of it, and too many roasted potatoes, and too many brussels sprouts, and a roll, and glazed carrots. I couldn’t stop myself. I ate everything. I feel so full. I’m disgusted with myself.

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.

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

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).

I found a really good Brussel sprouts recipe on Instagram. It's really good. It's easy. Take the Brussel sprouts, cut them in half, put them on a baking sheet, put olive oil, salt and pepper on them. Put 'em in the oven. 450° for about 15 minutes and you take them out and you throw them in the trash and then order a pizza. It's so good. It's so easy. Just follow instructions.

Oh, brussels sprout, I love you so much. I wish I had more of you.” Maybe brussels sprouts taste different in Penny’s mouth than in mine.

choked it down the way I used to choke down the brussels sprouts my mother insisted were good for me. It was a brussels sprout book, and I’m not convinced

Carbohydrate: optimum nutrition guidelines Eat whole foods – whole grains, lentils, beans, nuts, seeds, fresh fruit and vegetables – and avoid refined, white and overcooked foods. Eat four or five servings of vegetables a day, including dark green, leafy and root vegetables such as watercress, carrots, sweet potatoes, broccoli, Brussels sprouts, spinach, green beans or peppers, either raw or lightly cooked. Eat three or more servings a day of fresh fruit, preferably apples, pears, oranges, plums and/or berries. Eat four or more servings a day of whole grains such as rice, rye, oat flakes and oat cakes, corn and quinoa as cereal, breads, pasta or pulses. Avoid any form of sugar, added sugar, and white or refined foods. Dilute fruit juices and only eat dried fruit infrequently in small quantities.

Who says what’s magic and what isn’t?” said Hal. “There’s only what is. You wouldn’t call it magic when a sunflower turns its head to follow the sun through the sky, because there’s an explanation for it. In a way, everything is magic. The magic is in the sunflowers and the trees and the grass, in the dandelions and the parakeets and earthworms. Even”—he wrinkled his nose—“in Brussels sprouts. It’s in me and you and Napoleon too: in all of us.

Everything available except roast potatoes, brussels sprouts, Christmas pudding and a third candle to see what we were eating.

CRUCIFEROUS VEGETABLES Arugula Bok choy Broccoli Broccoli rabe Broccolini Brussels sprouts Cabbage Cauliflower Collards Horseradish Kale Kohlrabi Mustard greens Radishes Red cabbage Turnip greens

He halves fresh Brussels sprouts and tosses them in a pan of butter and garlic, squeezes the juice of a lemon over them. He thinly slices two sweet potatoes, setting them to boil. When they're soft, he mashes and seasons them. Another pan heating on the gas burner, this one for rounds of filet mignon, seared and drizzled with a red wine reduction.

Coffee?’ he called from downstairs. I went and looked down from the low wall overlooking the kitchen. ‘Yes, please.’ ‘Real coffee, or instant?’ ‘Instant’s good,’ I said, and went downstairs to see him reach down two mugs from a shelf in his beige and steel kitchen. ‘Milk?’ he asked, spooning instant coffee from a metal canister. ‘Yes, please.’ He added milk, filled both mugs from a tap in the corner of the sink and passed one over. I looked at it doubtfully – I hadn’t expected to have to request specifically that my coffee be made with hot water – and saw a reassuring wisp of steam. ‘Do you have boiling water on tap?’ I asked. ‘Yep. Cool, eh?’ ‘Extremely cool,’ I said. ‘And the fridge makes its own ice.’ ‘Far out, brussel sprout.’ ‘I know. It’s pretty incredible,’ he said. ‘Do you have a robot to do your vacuuming, like on The Jetsons?’ ‘No,’ he admitted. ‘Sorry.’ ‘Oh well, never mind. The tap’s still impressive.’ ‘Thanks.’ He leant over and kissed me. ‘Good morning.’ ‘Good morning.’ 'What do you want to do today?’ ‘Whatever you like,’ I said dreamily. ‘I don’t mind.’ ‘You’re really not the high-maintenance type, are you?’ ‘I’m just lulling you into a false sense of security,’ I explained. ‘Then I’ll start demanding fur coats and Porsches.’ ‘I see,’ said Mark.

He looked as incongruous as a rose in a bowl of brussels sprouts.

...He was succeeded by a gentleman who gazed at the Brussels sprouts and asked if the funny little knobs on the stalks were a form of disease. I told him yes. Eczema.

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 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 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

Explore the wonderful range of choices: spinach, chard, kale, broccoli, broccolini, collard greens, lettuces, peppers, onions, mushrooms, Brussels sprouts, zucchini, squash, and so on.

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.

TABLE 13. VEGETABLE STEAMING TIMES VEGETABLE TIME Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 13 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes Zucchini 13 minutes

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

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

Diindolylmethane (DIM)—This is a phytochemical found in cruciferous vegetables like broccoli and cauliflower. It shifts estrogen metabolism to favor the friendly or harmless estrogen metabolites. DIM can significantly increase the urinary excretion of the “bad” estrogens in as little as four weeks. The typical dose of DIM is 75–300 mg per day. Omega-3 Fatty Acids (fish oils)—These contain eicosapentaenoic acid (EPA), which has been reported in laboratory studies to help control estrogen metabolism and decrease the risk of breast cancer. Eating grass-fed organic beef also supplies these fats. I typically recommend 2,000 mg a day. Calcium d-glucarate—This natural compound is found in fruits and vegetables like apples, Brussels sprouts, broccoli, and cabbage. Calcium d-glucarate inhibits the enzyme that contributes to breast, prostate, and colon cancers. It also reduces reabsorbed estrogen from the digestive tract.

Pharisees angrily labeled Jesus a “blasphemer” for claiming He was no garden-variety prophet, but the very Son of God, they were not telling the truth, but their experience of His words was “accurate” within their frame of reference. In the same way, it’s accurate for us to label how God sometimes behaves as “brutal,” but it’s not true. Five years or so ago I was slowly realizing that I’d compartmentalized God for most of my life—I did not (could not?) understand the stories about Him, or His dealings with me, in an integrated way. No one had been more tender or kind to me in my life—there’s a greatness to God’s love for me that is palpable and … fundamental. There are tears I need to cry that release only when I’m alone in His presence. There are raw places in my heart that only He knows how to access and nurture. There are secrets about my soul that only He can speak to. But He has a fearsome and nearly inexplicable side—revealed in Joshua 10 and 11 and everywhere else in the Bible—that I didn’t know what to do with. It’s as if I was offered a five-course meal of God and told the waiter to take the beet-and-brussels-sprout salad back to the kitchen; I’d rejected the parts of God that made me feel sick to my stomach. And here’s something that served only to deepen my dissonance: I’d experienced a deeper love than I’ve ever known from Him during times of great brutality in my life.

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

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

The second you hear the word “until” pop into your mouth, spit it out like Brussels sprouts that have been served without bacon. You can always tell how gross a vegetable is by how much bacon has to be added to it to do all the heavy lifting.

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

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.

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

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%.