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| Photo: Ta'llah Saadiq Nehru |
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| Photo: Ta'llah Saadiq Nehru |
Ingredients:
4 1/2- 5 cups Brussels sprouts whole, cut in half rinse and drain
4 garlic cloves, shred
2 fresh basil leaves, chop fine
2 thyme sprigs, whole
2/3 cup tomato, chop
As always, be organic as much as possible; preferably all organic.
3 cups coconut milk
1 pkg baby Bella mushrooms (brown Portobello mushrooms), slice
1 cup vegan Parmesan cheese, to make vegetarian, use dairy version
1 cup white onion, chop medium4 garlic cloves, shred
2 fresh basil leaves, chop fine
2 thyme sprigs, whole
2/3 cup tomato, chop
1/2 cup scallions, chop
1/2 red bell pepper, medium julienne
1/2 green bell pepper, medium julienne
3 tbsp raw coconut aminos Coconut Secret, or, 3 tbsp low sodium Tamari sauce
2 tbsp grapeseed oil
1 tbsp plus 1 tsp sodium free complete seasoning
2 tbsp grapeseed oil
1 tbsp plus 1 tsp sodium free complete seasoning
1 tbsp fresh squeeze lemon
3/4 tsp ground black pepper
1 tsp arrow root or cornstarch, used arrow root
1/2 tsp ground turmeric
1 inch fresh ginger, shred
dash off fine pink Himalayan salt (optional)As always, be organic as much as possible; preferably all organic.
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| Photo: Ta'llah Saadiq Nehru |
Supplies:
Method:
4.
Turn heat down one notch. Stir in coconut milk, thyme, basil, black
pepper, turmeric, tomato, complete seasoning, arrowroot/cornstarch,
lemon. coconut aminos/Tamari sauce.
6. Turn heat down one notch. Gently stir in
sliced mushrooms. You want to flip the Brussels sprouts/mushroom mixture
more than stir them because of the leaves that may come off in the
process. Simmer while flipping vegetables occasionally for 2 minutes.
Mix in scallions, red, and green bell peppers. Turn heat off right after
and remove from that specific burner.
7. Cover the pan/pot with lid half way to have a balanced amount of
remaining heat, that will slightly cook, the remaining vegetables to a
point that it is not soggy, but, still has a crunch to it. As a
reminder, food still cooks when the heat if off and it is either on or
off the initial burner being used.
Suggestion:
My recipes are extremely versatile. You can add in chicken breast (grilled is suggested also), beef, or shrimp, into this; by just seasoning the one you have chosen with a slight mixture of salt or a seasoning that is light enough and is low sodium. The goal is not to change the taste of this food too much, but, to give it its own flavoring through the choice of suggestion used. The choice of meat or poultry should be cook FIRST into the onion and garlic mixture stated above. If you choose shrimp, it can go in within the last 7 minutes depending on the size chosen. Tip: Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes. Then add in the rest of the ingredients after as mentioned above.This dish can be served with brown Basmati rice, Jasmine rice, quinoa, Teff (Ethiopian grain), fettuccine, or your favorite pasta, and also, as a side dish.
Serves 5
Cheers to optimum health. Be inspired and stay creative.
Photography & Editing by Ta'llah Saadiq Nehru
1 large skillet or large pot with lid
1 cutting board
1 large spoon or wooden tip spatula, used in stir fry's
1 knife
1 small hand grater
1 set measuring spoons
2 measuring cups
1 large bowl for Brussels sprouts
1 medium bowl for mushroom
small bowls for chops vegetablesMethod:
1. Soak, clean, and rinse all vegetables thoroughly.
2.
Turn range on medium heat. Allow pan or pot to heat up in 2 minutes,
place oil into pan and allow it to heat up for minute or so.
3.
Add in chop onion and allow to simmer for another 1 minute. Add in
shredded garlic and cook for 30 seconds while, stirring occasionally.
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| Brussels sprouts sauteing in cream sauce |
5. Place Brussels sprouts halves face down on flat side of
vegetables in pan to simmer into liquid mixture, cover with lid; for 3
minutes.
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| Photo: Ta'llah Saadiq Nehru |
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| Photo: Ta'llah Saadiq Nehru |
Note: I highly suggest the use of the aminos instead of the Tamari sauce.
Coconut aminos has the least amount of sodium in these types of sauces
that are known to be high in sodium. The dash of salt is still there if
you feel if it is needed to add into the meal. Or instead of the salt
you can add in 1 tsp more of aminos/Tamari sauce instead. Do not over do
it. This meal is even more flavorful once vegetables have marinated
into sauce mixture of time that's why it is suggested to allow the final
product of this dish, to sit in the pan/pot for at least 5 minutes
after the scallions and bell peppers have been added in. Store
remainder of vegetable mixture in tight a lid storage container; good
for up to 3 days.
.PNG) |
| Photo: Ta'llah Saadiq Nehru |
Suggestion:
My recipes are extremely versatile. You can add in chicken breast (grilled is suggested also), beef, or shrimp, into this; by just seasoning the one you have chosen with a slight mixture of salt or a seasoning that is light enough and is low sodium. The goal is not to change the taste of this food too much, but, to give it its own flavoring through the choice of suggestion used. The choice of meat or poultry should be cook FIRST into the onion and garlic mixture stated above. If you choose shrimp, it can go in within the last 7 minutes depending on the size chosen. Tip: Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes. Then add in the rest of the ingredients after as mentioned above.This dish can be served with brown Basmati rice, Jasmine rice, quinoa, Teff (Ethiopian grain), fettuccine, or your favorite pasta, and also, as a side dish.
Serves 5
Cheers to optimum health. Be inspired and stay creative.
Photography & Editing by Ta'llah Saadiq Nehru
