Gluten-free,  Hugo blogs,  Nutritional information,  Savoury

Green and orange winter vegetables and a gallant caretaker

I noticed that Bossy hasn’t been boasting about her latest achievement: a broken bone in her foot, which she achieved running around barefoot like a child. (I’m only telling you this because I felt she was a little bit dismissive — caustic even — about my entirely-justified need for a change of  location for my bed in her last post.) Java goes absolutely stark raving loony if she doesn’t get enough exercise so, in the absence of a suitably tiny strait jacket, Bossy has been taking us out on her bike, pedalling with one foot. Because she’s such a klutz temporarily handicapped, I’ve been staying by her side as her balance looks more than a little bit precarious. Apparently though, I underestimated her ineptitude because she managed to cycle into me and fall off anyway. She wasn’t cross though because I think she knew I was just trying to be supportive.
In other broken bone-related news, the Tall One has been seeing an acupuncturist, Mr Chan, about his shoulder. He seemed quite upset that Mr Chan hadn’t shown any enthusiasm to see his entire x-ray collection as opposed to just the relevant ones. I have to say, I can see Mr Chan’s point; extensive and chronologically-ordered photographic evidence of someone else’s fracture history is hardly inspiring is it?
As you all know, I’m not a vegetable fan, but I have to say this dish was quite pretty and apparently very healthy. With a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc, pumpkin seeds pack quite a punch. Having said this, Bossy and Tall eat them all the time and it doesn’t seem to stop them from doing silly things.
Ingredients (serves 4)
500g Brussels sprouts, peeled and halved
2 tablespoons olive oil
4 shallots, peeled and sliced
2 cloves garlic, peeled and crushed
2 carrots, peeled and julienned
1 handful pumpkin seeds
1 handful flaked almonds
1 satsuma, peeled and cut into segments
Sea salt and freshly ground black pepper
½ teaspoon paprika
½ tablespoon honey
Cook the Brussels sprouts briefly in salted boiling water for about five minutes, drain and set aside. Heat the olive oil in a large frying pan and fry the shallots and garlic until golden. Add the sprouts and carrots and cook until the carrots soften a little (about five minutes). Add the pumpkin seeds, flaked almonds, satsuma pieces, seasoning and honey and cook for another few minutes until everything is honey-coated. Serve!


  • apuginthekitchen

    Giving Bossy credit for riding that bicycle with one foot is admirable and it should be reciprocal, giving you credit for being supportive. If only they would be as wise and as careful as you it could prevent mishaps like the broken bones. Mr. Percy also does not like vegetables unless I dress them with olive oil and some salt so they are flavorful, he totally understands how you feel about them but they are beautiful and healthful and maybe if she mixed them with some meat they would be more palatable for your refined sense of taste. Thats what I have to do for Percy, tell bossy it works.

    • The Healthy Epicurean

      Hello Mrs Pug, it’s always a pleasure to read your wise words. Alas, I think they’ll never have the benefit of my innate wisdom so I feel the least I can do is try to protect them from their own stupidity. I don’t think I’ll be passing on your tip about mixing the dreaded vegetables with meat – I wouldn’t want Bossy getting ideas… Please send my best regards to Percy and tell him I’m very envious of all the cards he’s been receiving… Hugo

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