Whoosh! And the Holiday Season is suddenly upon us. Seriously, HOW did this happen?
I’M NOT READY!!!
But I will be. (She says, as she tries to calmly reassure herself.)
There are, after all, still ten whole days until Christmas. That’s enough time.
. . . Isn’t it? (She asks hopefully.)
At least I have the Christmas Day Dinner Menu all planned out. It includes Warm Brussels Sprouts Salad with Pomegranate Seeds, a new side dish recipe I recently stumbled upon.
I’m a BIG FAN of Brussels sprouts, so I’m really excited to try this one out. Plus, Brussels sprouts, as a member of the Brassica family, are one of the best anti-cancer foods there are (as I’ve told you like a BILLION times…)
It contains quercetin... ellagic acid... anthocyanidins...EGCG catechin... sterols... gallic acid... caffeic acid... and vitamin C...
This means. . .
Pomegranate is equally beneficial to guys and gals:
Women: Its flavonoids inhibit 17-estradiol growth signaling in breast cancer cells.
Men: It inhibits prostate cancer by suppressing testosterone synthesis and androgen receptor gene expression.
As if this wasn't enough reason to fall in love with pomegranate, WAIT! THERE'S MORE! It may help prevent heart disease, clear plaque from arteries, and dissolve blood clots. It has been shown to lift depression and strengthen bone. Pomegranate juice can reduce inflammation in the gut and improve digestion so it may be beneficial for people with Crohn's disease, ulcerative colitis, and other inflammatory bowel diseases.
The nutrients of the pomegranate are even more concentrated in the form of juice, so despite its (natural) sugar content, this is the one juice I drink daily... and recommend that you do, too!
You’ll be able to read the research on pomegranate as a food-as-medicine when my new book comes out. (Yes, it is coming along...but, no, it is not ready yet.)
Now, RECIPE TIME. . .
¼ cup olive oil
3 tbsp. cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
½ tsp. ground cumin
Salt and cracked black pepper to taste
1 1/2 lbs. Brussels sprouts
1/3 cup pomegranate seeds
2 ½ oz. soft goat or feta cheese crumbled (optional)
Finely chopped fresh parsley and toasted pecans or walnuts (for garnish)