How is everyone holding up during this Covid 19 pandemic and who is in need of some comfort.
I have taken a favourite childhood recipe and amped up the nutritional content by adding greens. This is how we feed the belly and the soul ladies!
Adding fibre rich, cruciferous vegetables to your favourite dishes will support your liver in detoxifying excess hormone from the body. Sulphurous compounds found in Brussels sprouts support stage 2 of the liver detoxification process, support a healthy gut microbiome and have been shown to help prevent cancer.
Cruciferous vegetables and leafy greens in general are one of the foods i recommend in my FREE downloadable E-book, The 10 Essential Health promoting Foods to Help Midlife Women Feel Nourished All Day.. Click here to get your copy.
I would not say no to bacon in this recipe either…if that is what you need right now!
Macaroni Cheese with Brussels Sprouts, Broccoli or Kale
This is comfort food with a dose of nutrition. Use whatever greens you have to hand but include the vegetable so that you are nourishing both your body and your soul! Dark leafy greens are rich in betacarotene that converts vitamin A in the body and supports your immune response.
Ingredients
½ pound twisty pasta of your choice (what was left on the shelf in your store? Is it quinoa?)
2 tbsp butter
1 tbsp olive oil
2 garlic cloves
10 ounces/ 4 cups finely shredded Brussels sprouts, kale or broccoli (Just use the greens that you can find)
Salt and pepper to taste
½ lemon zest grated
3 tbsp all-purpose flour
½ cups chicken or vegetable broth or stock made with a cube (what is in the back of your cupboard?)
½ lemon juiced
½ cup Parmesan
1 cup Cheddar cheese
1 cup Mozzerella
Or
Feel free to use any cheeses you may have in your refrigerator.(Use what you have!)
Instructions
Bring a pot of salted water to the boil and cook the pasta until just done.
Heat the oven to 400 degrees and butter the bottom and sides of a 2-quart baking dish
Heat the olive oil in the same pan as you just cooked your pasta and sauté your greens and garlic on a medium heat until bright green and just wilted. 2-3 minutes. Season with salt and pepper.
Add the lemon zest and 2 tbsp of butter and heat until the butter melts.
Add the flour and stir in until you can no longer see it.
Add the broth a glug at a time to make a sauce and simmer the sauce for 3 minutes. Remove from the heat and add the lemon juice and cooked pasta.
Add the combined cheeses and plenty of black pepper.
Turn the pasta and sauce into the buttered baking dish and top with the reserved cheese.
Bake in the oven for 20 minutes until browned on top.
If you are looking for a family friendly meal that is full of flavour, click here for my recipe for anti-inflammatory and vegetable rich Turmeric and Vegetable Thai Curry.