The Veggie Cook
An edible rainbow
Cookbook arranges food by color and nutrients
I love Brussels sprouts, but I've never enjoyed them steamed whole. Patrick-Goudreau's idea to thinly slice the sprouts is so much easier. (Bill Hogan/Chicago Tribune)
Eating foods in a variety of colors will guarantee different nutrients, the author says. For example, orange beta-carotene, found in carrots and yams, is linked to decreased risk of several cancers.
Blue anthocyanins, found in such as foods as blueberries, eggplant and purple kale, are tied to healthy blood pressure. Red lycopene, in beets, cherries and tomatoes, and yellow lutein, in corn and pineapple, may lower risk of macular degeneration.
A combination of cooking tips, food lore and historical and health information feature in the book, along with delicious and unusual recipes. "Eat food, not pills," advises Patrick-Goudreau, promoting good nutrition over bottled vitamins and food supplements.
If there's a flaw in the book, it's that some important details are missing or occasionally incorrect in some of the recipes.
In the delicious carrot fries — soft on the inside, crispy at the ends — the author says to cut the carrots 4 inches long but neglects to say how thick. The banana oat date cookies are a perfect sweet when you're looking for something wheat-free and not too rich. The recipe says it makes two dozen cookies, yet when made in the suggested size of 2 teaspoons each, the yield is actually four dozen. I was delighted with Patrick-Goudreau's Brussels sprouts slicing technique, but I feel it's necessary to cut out the triangular core before slicing the sprouts, a step she omits.
I love Brussels sprouts, but I've never enjoyed them steamed whole. Instead, I've laboriously peeled individual leaves off the sprouts and quickly stir-fried them. Patrick-Goudreau's idea to thinly slice the sprouts is so much easier.
Shredded Brussels sprouts with apples, pecans
Prep: 30 minutes
Cook: 13 minutes
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts, cut lengthwise, cored, thinly sliced lengthwise
1/2 teaspoon sea salt
1 large tart apple, cored, cubed (leave peel on)
2 cloves garlic, minced
1 tablespoon maple syrup
1/3 cup pecans, toasted, chopped
Juice of half lemon
Freshly ground pepper
Heat the oil in a large skillet over medium heat. Add the sprouts and salt. Cook, stirring, 7 minutes. Add the apples, garlic and maple syrup; cook, until the apples are just heated through, 5 minutes. Turn off heat; stir in the pecans, lemon juice and pepper to taste.
Per serving: 237 calories, 14 g fat, 1.6 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 6 g protein, 389 mg sodium, 8 g fiber.