Roasted asparagus with almonds

Dr. Yuliya Klopouh — Mon, 28 Dec 2015 21:28:38 +0000

The best of both worlds food nutrient groups.

Ingredients

Instructions

Preheat oven to 400 F. Wash and remove the tough ends of the asparagus. Place in a roasting pan or on a baking sheet. Drizzle the oil/fat and thyme over the asparagus and toss together until well coated. Add almonds. Bake for 10 minutes, then reduce the heat to 250 F for 15 more minutes. Season with sea salt and freshly ground black pepper to taste.

Roasted brussels sprouts and pomegranate

Dr. Yuliya Klopouh — Mon, 28 Dec 2015 23:16:31 +0000

You’ve never tasted brussel sprouts like these. Rich in antioxidants, and overflowing with natural flavor.

Roasted brussels sprouts and pomegranate

Servings6

Ingredients

6Cups Brussels sproutsAbout 1.5lbs, halved (keep and use the leaves that fall off when cutting)
2/3Cups Brazilian nuts, rawChopped (other nuts may also be used such as almonds, macadamia nuts, pecans, walnuts, etc.)
1Cup Pomegranite seeds
2Tbs olive oilCold pressed and unrefined
1Tsp Garlic powder
1 Tsp Black pepperFreshly ground
1Tsp Salt

Instructions

Preheat oven to 350 F. In a small bowl, whisk together olive oil, garlic powder, pepper, and salt. In a medium bowl, toss together the brussels sprouts and nuts with the olive oil mixture. Place the mixture onto a baking sheet, and bake for approximately 20-30 minutes, tossing occasionally throughout the cooking process. When brussels and nuts have reached desired crispiness, remove from oven and place into serving bowl. Toss with pomegranates and serve immediately.