Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
As you elevate from 20’s to 30’s, from 30’s to 40’s and from 40’s to 50’s and if you are just a little bit observant, you get to see changes happen to your body. Between twenty and thirty five these changes are small and fairly painless. Well, things start to change as you proceed to 50’s.
I was always thin and when I say thin, I mean really thin. I remember one time, when I was a kid, I was wearing a cape and we were standing in a very windy place. Suddenly, somehow the air started twisting and entered inside my cape making me a mushroom ready to take off. I was already standing in my toes. My father came to my rescue and he saved the world from yet another Mary Poppins! I was that thin a child!
During my adolescence and my adulthood, I was still thin but not as much. Nevertheless, I had never had a problem eating whatever I wanted as much as I wanted to. Now, and I mean after the age of 38 things have changed. And when I say changed, I mean changed completely. I am constantly on a weight control diet, meaning that I eat almost everything, but with caution. I, now, get to understand all those friends of mine talking to me about the hardship of a diet.
Everything I post in this site, I try it but in specific portions and weights. Well, is this a pain in the neck or what? What can I say, I try to console myself thinking that I spent many, many years eating whatever I wanted and now I don’t have really any repressed feelings. The truth is though, that not all the time does this trick work for me. I know that my human nature, just like everybody else’s, protests against this idea. Humans always want it all. We are never satisfied with the teeny, weeny. We want them all and we want them now.
Now, you will wonder why I am telling all this. I can tell you this much, I had no reservations in eating this salad and I ate a huge portion of it. It was de-li-ci-ous! For the mushrooms I used liquid stevia from Nunaturals a gift I received after participating at a competition MaryMoh from Keep Learning Keep Smiling blog had organized. Mary is from Malaysia and lives currently in Scotland. She has a beautiful blog and I was lucky enough to receive these sweet-literally-products. Thanks Mary!!
So, let’s proceed to make this delightful salad. And if you don’t like some of the ingredients, try at least the mushrooms. They were out of this world!
Roasted Brussels Sprouts and Sweet Mushrooms Salad
Ingredients
12 asparagus
700 gr. / 24 oz. Brussels’ sprouts
200 gr. /7 oz. white button mushrooms
For the Brussels’ Sprouts
Salt and pepper
1 tsp onion powder
1 tsp Herbes de Provence
3 to 4 tbsp olive oil
For the Asparagus
Salt and pepper
1 tsp garlic powder
½ tsp ground cardamom
3 to 4 tbsp olive oil
For the mushrooms
½ tsp onion powder
½ tsp garlic powder
Salt and pepper
½ tsp dried thyme
½ tsp dried basil
2 tbsp balsamico
10 drops liquid stevia non-alcohol
Instructions
Rinse all vegetables.
Cut Brussels’ sprouts in half lengthwise.
Cut mushrooms in slices.
Preheat oven to 175° C/350° F.
For the Brussels’ sprouts
Brush them with the olive oil and season with the spices and herbs.
For the Asparagus
Brush them with the olive oil and season with the spices and herbs.
Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.
For the mushrooms
In a skillet put the mushrooms and herbs in medium heat.
Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.
Cook until all liquids are absorbed.
In a plate put the sprouts, the asparagus and the mushrooms and serve while they are warm.
Delicious my friends, simply delicious and with no regrets whatsoever!
- 12 asparagus
- 700 gr. / 24 oz. Brussels’ sprouts
- 200 gr. /7 oz. white button mushrooms
- Salt and pepper
- 1 tsp onion powder
- 1 tsp Herbes de Provence
- 3 to 4 tbsp olive oil
- Salt and pepper
- 1 tsp garlic powder
- ½ tsp ground cardamom
- 3 to 4 tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper
- ½ tsp dried thyme
- ½ tsp dried basil
- 2 tbsp balsamico
- 10 drops liquid stevia non-alcohol
- Rinse all vegetables.
- Cut Brussels’ sprouts in half lengthwise.
- Cut mushrooms in slices.
- Preheat oven to 175° C/350° F.
- Brush them with the olive oil and season with the spices and herbs.
- Brush them with the olive oil and season with the spices and herbs.
- Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.
- In a skillet put the mushrooms and herbs in medium heat.
- Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.
- Cook until all liquids are absorbed.
- 12 σπαράγγια
- 700 γρ. λαχανάκια Βρυξελλών
- 200 γρ. φρέσκα μανιτάρια
- Αλάτι και πιπέρι
- 1 κ.γ. σκόνη κρεμμυδιού
- 1 κ.γ. βότανα Προβηγγείας
- 3 με 4 κ.σ. ελαιόλαδο
- Αλάτι και πιπέρι
- 1 κ.γ. σκόνη σκόρδου
- ½ κ.γ. τριμμένο κάρδαμο
- 3 με 4 κ.σ. ελαιόλαδο
- ½ κ.γ. σκόνη κρεμμυδιού
- ½ κ.γ. σκόνη σκόρδου
- Αλάτι και πιπέρι
- ½ κ.γ. ξερό θυμάρι
- ½ κ.γ. ξερό βασιλικό
- 2 κ.σ. ξύδι μπαλσάμικο
- 10 σταγόνες υγρή στέβια
- Ξεπλύντε τα λαχανικά.
- Κόψτε τα λαχανάκια Βρυξελλών στη μέση κατά μήκος.
- Κόψτε τα μανιτάρια σε φέτες.
- Προθερμάνετε το φούρνο στους 175 C.
- Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
- Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
- Βάλτε τα λαχανάκια και τα σπαράγγια σε ένα μεγάλο ταψί και ψήστε έως ότου μαλακώσουν εσωτερικά και πάρουν ένα χρυσαφί χρώμα εξωτερικά.
- Σε ένα τηγάνι βάλτε τα μανιτάρια, τα μυρωδικά και τα μπαχαρικά.
- Σε μέτρια φωτιά αφήστε να σωταριστούν μέχρι να απορροφήσουν τα υγρά τους περίπου 5 λεπτά.
- Ρίξτε το ξύδι και τη στέβια.
- Ψήστε μέχρι να τα απορροφήσουν τα μανιτάρια.
