Firstly, over the past few months, God has convicted me concerning issues of stewardship, and I've been working on taking better care of the body He has given me to the best of my ability through exercise and healthful eating, and aiming for a more pure lifestyle in general in order to glorify Him. (Also tied in to this is my desire to be able to give my best to my husband when the time comes.)
Secondly, I'm taking a nutrition course this semester, so I've been trying to glean from the class things that I can apply in the day-to-day. What I'm tending to do is eat whatever we learn about in lecture that week. For example, last week, we had a lecture on iodine and the condition that follows it's deficiency: goiter. My professor showed us this horrifying picture of goiter, and it's effect on me was to cause me to eat iodine-rich seafood for the rest of the week. I mean, one day, I had fish for all three meals! So maybe I'm a little paranoid, but seriously, if you're brave enough, go look up a picture of goiter on google images. You just might be encouraged to eat more seafood! (or, you can actually just use iodized salt every now and then.)
So, anyway, back to the brussel sprouts! So, before last friday, I hadn't had them before, and I was excited (They look like mini cabbages, and I like cabbage), yet at the same time a little wary (my aunt always made a face at the mere mention of them, saying that they were nasty) but in the end, I decided to try them, and after my first culinary brussel sprout experiment, I've come to the conclusion that these delicate little greens make a lovely addition to my family's menu.
Here are a few pictures of the (delicious!) results:
And here is how my mom and I served them! We used the sprouts as a side (garnished with some organic berries I also picked up from the market)along with some brown jasmine rice, served with crunchy tangerine beef. Mmmhmm.
Next time we're together, let's share some stories-and some sprouts! :)
Thanks for reading,
Alex
