Perfect Pear and Ginger Spice

All right, I give up.
The holidays are finally here and the last thing I can think about is shaking my healthy finger at anyone. I haven’t come up with a “topic” for this week, but I still wanted to share something with you before I take a holiday hiatus.

Here is a wonderful, seasonal recipe for ginger pear cake, using health(ier) ingredients than your standard bakery version. I found the original recipe on a seasonal Ontario food blog (http://seasonalontariofood.blogspot.com), which is a great resource for anyone living in the Toronto area, or those in similar climactic zones (Copenhagen counts). I have made a few small changes to make an even healthier version, but I promise that you won’t know the difference! This cake is chewy, almost pudding like in the bottom and around the pears and the warming spice mix is very appropriate for this time of year. Absolutely delicious!


Ginger Pear Cake
Ingredients:1 cup spelt flour (or other whole grain flour)
1 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 to 3/4 tsp. ground ginger
3 large ripe pears
1/4 cup expeller-pressed sunflower seed oil
1/4 cup Sucanat (or the least refined brown sugar you can find, preferably organic)
1/4 cup honey
1/4 cup water
1 tsp. apple-cider vinegar
1 extra-large organic egg

Directions:
1. Preheat the oven to 350°F. Mix the flour, baking soda, salt and spices, and set them aside.
2. Wash, peel and core the pears. Arrange them standing up in a shallow 2 or 2.5 quart casserole or glass 8" x 11" baking pan lined with baking paper (alternatively, you can slice the pears are arrange them in the bottom of the pan, but this looks WAY more impressive).
3. Put the oil, Sucanat, honey and water into a pot, and heat gently, stirring constantly, until the honey and Sucanat are melted. Let cool, then add the vinegar and beat in the egg.
4. Sift the dry ingredients together in a large bowl. Add the wet ingredients that have cooled. When you have a smooth, thin batter, pour it over the prepared pears, making sure it is evenly distributed. Bake for 35 to 40 minutes, until it passes the old toothpick test. Serve warm or at room temperature.

This cake is a total wow when you serve it to your guests, or to yourself, still in the pan, in the middle of the night when you can’t sleep because you can’t get that grating George Michael Christmas song out of your head (it makes me want to cry). I know it looks intimidating, but just turn off the television for 30 minutes and watch a simple miracle materialize.


Happy Holidays everyone! I will be back in the New Year.
In love and Health,
Sarah B

Obsessed with Cruciferous

I wish my grandmother was hooked up to the internet, as she would shed a proud tear reading this post about my new found obsession with brussels sprouts. When I was four years old she forced me to eat them, and I clearly remember bawling hysterically while trying to chew the sour little shrunken heads without tasting them. I was officially traumatized and knew that we would never get along. The brussels sprouts I mean. I have since forgiven my grandmother.

The only reason I gave these little guys another shot, was because they appeared in my CSA (Community Supported Agriculture) box last week, and I am not one to waste organic produce. However, I knew that there was no way I would give the sprouts a second chance unless they were sexed up a bit. I mean, what’s with steaming them anyway? Boring! To bring the brussles into the 21st century, I went in search of a more modern method of prep. Lo and behold, on 101 cookbooks.com, I found the perfect recipe for a vegetarian like me: caramelized tofu with brussels sprouts. Halleluiah!

But before I get to the recipe, I should really talk about the amazing qualities of brussels sprouts that will only serve to entice you further.
Brussels sprouts are a part of the Brassica family of vegetables, also referred to as the Cruciferous family, which include 34 edibles such as cabbage, broccoli, cauliflower, collards, and kale…all your favorites, right?

Power House Veggies!
Most cruciferous vegetables, including brussels sprouts, are excellent sources of vitamin C (perfect for this time of year!), folic acid, vitamin A, potassium, fibre, and they even contain omega-3 essential fatty acids!

Brussels sprouts also contain the seemingly miraculous plant phytonutrients that enhance the activity of the body's natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients found in Brussels sprouts and other cruciferous vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.
Sulforaphane, which is formed when cruciferous vegetables such as Brussels sprouts are chopped or chewed, is already known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals, inhibit chemically-induced breast cancers in animal studies, and induce colon cancer cells to commit suicide. A study published in the Journal of Nutrition also suggests that sulforaphane may help stop the proliferation of breast cancer cells, even in the later stages of their growth.

Brussels Sprouts and Goitrogens
Brussels sprouts contain goitrogens, naturally occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid Brussels sprouts for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of Brussels sprouts by individuals with pre-existing and untreated thyroid problems.



Caramelized Tofu with Brussels Sprouts
Ingredients:
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of coconut or olive oil
2 medium cloves garlic, minced
1/3 cup pecans or walnuts, chopped
2 - 3 tablespoons Sucanat, (or the least processed organic cane sugar you can get your hands on)
1/4 cup cilantro, chopped
1/2 lb. (or more!) brussels sprouts, washed and cut into halves or quarters (depending on their size)

Directions:
1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes.
2. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes until the sugar has melted. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
3. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. Add the chopped cilantro, give a quick stir and serve immediately.

Tip: I liked this dish (all 5 times I’ve eaten it in the past week and half) served with quinoa or short grain brown rice. Eaten with a whole grain, this meal becomes very balanced and filling….and seriously addictive.

I never thought I would say it, but I’ve found a new love. It could be the health benefits, it could be how cute they look all in a row sitting on their stalk, but I think it is actually the taste that keeps me coming back for more. Bright, earthy and green, they sing in my mouth and keep my body dancing.

info resource: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10#healthbenefits