On April 8th, Jim and Elaine Buchanan from Nature’s Best Cooking School hosted a FREE cooking class in Williamson, WV. They shared ways to prepare two different vegetables, brussels sprouts and green beans. The recipes were both healthy and delicious and were so popular that we just had to share. Be on the lookout for future cooking and canning classes hosted by the Diabetes Coalition. For now, there will be a cooking demo the first weekend in May at the first farmers market of the season (May 2nd!) a competition during Hatfield McCoy Marathon weekend (June 13th) and a canning workshop on June 28th.
Gingered Brussel Sprouts
1 Pound Fresh Brussel Sprouts
1 Teaspoon Canola Oil
1 Tablespoon Minced Fresh Ginger or Ginger Paste
½ Teaspoon Toasted Sesame Seed Oil
2 Teaspoons Agave Nectar
½ Teaspoon Sea Salt
1 Teaspoon Lemon Juice
1 Table spoon Sesame Seeds
- Quarter the Brussel Sprouts in steam until tender, about 5 minutes.
- Meanwhile, warm the canola oil in a large skillet.
- Add Ginger and cook until soft and fragrant, about 1 minute.
- Wisk together the Sesame Seed Oil, Agave Nectar, Salt, Lemon Juice, and Sesame Seeds and add to the skillet.
- Add Brussel Sprouts and toss to coat.
- Serve Warm.
60 Calories, 2 g Protein, 3 g Total Fat, 0 g Saturated Fat, 1 g Monounsaturated Fat, 8 g Carbohydrates, 2 g Fiber, 3 g Sugar, 51 mg Calcium, 1 mg Iron, 213 mg Sodium.