The Veggie of the Week is...

This week our veggie needed to start with a B, I thought to myself... Broccoli, no that is too common. Hmmmm what could I use?!? I decided one something that has some people in a big stink (hehe) and whats even better I had never even had them before!

BRUSSELS SPROUTS

Brussels Sprouts are members of the cabbage, broccoli and cauliflower family. They are a cruciferous vegetable and contain 80 nutrients! They are high is vitamins K, C and A. They are higher in glocusinolate than other members of its family. Containing levels even higher than Kale and other greens. Glucosinolates are important phytonutrients for our health because they are the chemical starting point for a variety of cancer protective substances that our bodies create. Brussels Sprouts are good for healthy thyroid function and aid in digestion. They are best when harvested from autumn-spring.

Pan Roasted Brussels Sprouts

2 Lbs Brussels sprouts, halved lengthwise

1 TBSP Olive oil

7 Cloves garlic minced

1/2 Bunch fresh thyme or 2 TBSP dried

1 Sprig rosemary or 1 tsp dried

2 tsp Fennel seeds

1 tsp Salt

1 TBSP Vinegar (I used white wine)

Wash the Brussels sprouts, cut off the bottom and halve lengthwise. In a large saucepan cook the sprouts, uncovered, in enough lightly salted boiling water for 3 minutes. Drain well and pat dry with some paper towels.

Place the saucepan back on the stove and heat on high for a few minutes . Reduce heat to medium. Add oil and garlic; cook and stir for 2 minutes or until it starts to turn golden brown.

Carefully arrange half the sprouts, cut side down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds and salt. Cook uncovered 4 minutes or until the sprouts are well browned. Remove sprouts form the pan and repeat with the remaining sprouts and spices.

Repeat with remaining sprouts and spices. Return all the sprouts to the skillet along with the vinegar. Quickly toss to distribute the flavors.

If you are worried about offending your family with umm how do I say this nicely... Tooties? That's what the vinegar is for! It will help break it down so you wont be running outside for fresh air!

Chocolate Espresso Cake

So, as you all know, Toby's birthday was last week, the girls and I tried to celebrate it with a birthday cake that we knew he would love, but one that would help him stay clean. This is what we came up with

Dark Chocolate Espresso Cake (It really looks that good when it's done I swear)
We varied the recipe a little bit, but for you coffee-loving-cocoa-craving cavemen out there this one's a goodie.

We'd like to thank cindalouskitchenblues.blogspot.com for this recipe.

1 12 oz bag Sunspire unsweetened dark chocolate chips (or your favorite dark chocolate bar)
1/4 c. hot fresh espresso
1 T. fresh espresso grinds (optional, but man its good)
1 T. organic vanilla
1 T. cinnamon
4 heaping T of unsweetened baking cocoa powder
1/4 c. (powdered) Stevia
1 T.organic brown sugar
1/4 c. unsweetened pineapple juice
6 free range organic eggs, room temperature
2 sticks Earth Balance Vegan light butter, room temperature (I know that's a lot, but it makes the consistency for a flourless cake. See the bottom for a butterless variation

**We omitted the vegan butter with real butter, we removed the stevia and brown sugar and added 1 T honey, we removed the espresso grounds (too much)
If you want to stay strict to the Paleo you can omit the butter, it changes the consistancy, it's more like fudge than cake.

I used the Vita-Mix for the whole grinding and mixing process. You can use a food processor or your blender if you prefer. The Vitamix made the preparation very fast and easy.

Preheat the oven to 350 degrees and coat a glass baking pan or springform pan with butter or oil. Add honey, cinnamon, and chocolate chips to the Vitamix. Grind the chips and dry ingredients up for about 10-15 seconds.
Add the pineapple juice and hot espresso. Blend for ~5 seconds until creamy. Add the cocoa powder, vanilla, eggs, and vegan butter. You may wish to scrape off the sides with a spatula before you start blending again to make sure no dry powder is stuck. If you're not using the Vitamix, beware. The Vitamix has a very large container ( ~8 c.) which makes it perfect for batters like this, smoothies, and soups. However, your blender or food processor may not be this large so be careful not to overflow it. Replace the lid and mix on variable medium-high for about 30 to 45 seconds until smooth. Again, you may need to use the spatula (or the Vitamix damper) to scrape the sides as you go.
Pour the batter into the greased springform or dish. Bake at 350 degrees for 45-55 minutes (for 1 cake pan). You will need to shorten the time for 2 pans - I estimate about 30 minutes or so. Bake until the middle is set and a toothpick comes out clean. Remove from the oven and set aside to completely cool. Once cooled, cover and refrigerate it for at least 3 hours or longer so it is nice and firm, thick, and deliciously. We didn't wait for the chilling process, we eat it warm. MMMM!!!