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Baked Brussel Sprout & Cranberry Salad


Super easy side dish with brussel sprouts, fresh cranberry, celery, onions and garlic that can be served with any dinner or made especially for a holiday dinner like Thanksgiving, Christmas or Easter.



KITCHEN ITEMS YOU'LL NEED


Glass or porcelain baking dish

Stainless Steel baking sheet or cookie sheet

Glass Cutting Board

Stainless Steel Kitchen cutting knife

Garlic Mincer


INGREDIENTS

  • 2 cups of organic brussel sprouts

  • 1 cup of organic fresh cranberries (Cranberries are low in sugar Cranberry exerts a significant in vitro antifungal effect on eight representative species of dermatophytes, whereas it has no apparent effect on Candida albicans. The antifungal effect is fungistatic. Benzoic acid or other small molecular weight components, or both, were responsible for the fungistatic action)

  • 1/2 cup of finely minced red onion

  • 6 cloves of organic garlic

  • 1/2 cup chopped organic celery

  • 1/4 cup of Olive Oil (See the olive oils recommended for the PhazeMoldDiet)

  • 1 tsp Celtic sea salt

  • 1 tsp organic parsley herb

  • 1 tsp organic dill herb

  • Optional: Chopped nuts - pecans, walnuts or almonds for texture.


INSTRUCTIONS

Wash and rinse all produce: Including brussel sprouts, cranberries, red onion and celery.

  1. Preheat oven to 350 degrees F

  2. Using your cutting board and knife, cut brussel sprouts in half longways and add them to the baking dish

  3. Toss in cranberries

  4. Cut up celery and also add it to the baking dish

  5. Cut up red onion and also add it to the baking dish.

  6. Using a garlic mincer, mince the 6 cloves of garlic into the baking dish on top of the sprouts, cranberries and celery.

  7. Poor the 1/4 cup of Olive Oil even over the vegetables.

  8. Sprinkle sea salt, parsley and dill over the mixture.

  9. Finally, toss the vegetables and fruit until well incorporated.

  10. The key to this dish is to bake it "covered" and not fully exposed to the direct heat of the oven. Most often recipes will call for you to cover the dish using aluminum foil but because aluminum is toxic and we are "detoxing" our bodies...my trick for doing this is to place a "stainless steel" baking sheet OR "stainless steel" cookie sheet over it to act as a lid to hold in the moisture.

  11. Bake the dish with the "other pan" covering the top for 45 minutes.

  12. Remove it from the oven and serve.


*Optional: For added texture you can also add in 1/2 cup of either chopped walnuts, almonds or pecans. (I did not add nuts to this recipe).





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