, , , , , , , , ,

My yoga teacher Barrie asked me if I’ve ever done a cleanse. I wanted to answer, “Why, do I look like I need one?” But that didn’t seem polite, so I just said “No.” Then she asked me if I’d be interested in joining in and bringing the cleanse to the Jittery community. It’s a three-week proposition, taking place in October, and apparently you consume enough to feel good and get through your day. Um, how much is that?

On to Brussels sprouts…Do you love them or hate them? My husband calls them depth charges because they hail from the cabbage family. Seriously. He also doubts the credibility of any nutritional advice. I wonder if he’ll be into following the cleanse.

Here are three pre-cleanse treats that will leave you grinning ear-to-ear. I know because I tasted them.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Brussels Sprout Crostini, (adapted from How Sweet It Is)

  • 1 bulb roasted garlic, mashed
  • 1 baguette, thinly sliced and lightly toasted
  • 2 T olive oil
  • 3/4 lb Brussels sprouts, sliced
  • 1/4 t each sea salt, freshly ground black pepper
  • pinch of nutmeg
  • 2 T grated Parmigiano-Reggiano
  • shaved Parmigiano-Reggiano

Heat 1 tablespoon of olive oil in a large pan oven medium heat. Add Brussels sprouts, salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally. Remove from heat. Stir in grated parmesan cheese and 1 tablespoon of olive oil.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Spread garlic onto bread. Add cooked sprouts, then shaved Parmigiano-Reggiano. Serves 12-16.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Roasted Sweet Pepper Crostini

Coat the toasted baguette with a layer of goat cheese. In a medium-sized bowl, combine all the remaining ingredients, seasoning them with salt and pepper to your taste.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Spoon the sweet pepper mixture over the toast. Serves 10.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Zucchini Crostini from Steve of Sublime Flavors

  • 4 zucchini, sliced 1/3-inch thick, grilled 4 minutes until lightly browned, then diced (makes 4 cups)
  • 1/2 c finely chopped onion
  • 1-2 T Italian spice blend (includes: oregano, basil. parsley, marjoram, rosemary, thyme, chili, onion, garlic, paprika)
  • coarse sea salt and freshly ground black pepper
  • 3 T olive oil
  • 1 T 10-year aged balsamic vinegar
  • 1 baguette, sliced 1/2-inch thick

Preheat oven to 350 degrees F. Place baguette on a baking sheet. Brush with 2 tablespoons of olive oil. Bake for 8-12 minutes.

In a large bowl mix the zucchini, onion, Italian spice blend, salt, pepper, olive oil and balsamic vinegar. Let sit for 5-10 minutes for the flavours to meld. Taste to adjust seasoning. Spoon zucchini mixture over toasted baguette. Try one to see if additional salt and pepper is required.

Brussels Sprouts, Roasted Pepper or Zucchini Bruschetta

Makes 16 crostini. Serves 8, which is my way of saying that I reluctantly stopped after 3. Thanks, Steve!

Brussels Sprout, Roasted Sweet Pepper or Zucchini Crostini Print Ready Recipe

Final notes:

  • Thanks to Marley Silverstein for introducing me to Jessica from How Sweet It Is and her recipe for Brussels Sprouts Crostini. Jessica is clearly a food genius and I think I love her, even though we’ve never met. 
  • Do you want to know what produce is now in season?
  • Today is the 2-year anniversary of the Jittery Cook blog. Remember first post from September 11, 2011, Jittery Cook Dinner For Two?
  • Are you ready to take the challenge of joining in a three-week cleanse? Follow along on Jittery Cleanse. I figure that after 250 Jittery Cook posts, a cleanse may be in order.