BRUSSELS SPROUTS : anticancer agent and more

I got Brussels sprouts stalk today and thought to post my recipe. I hear Brussels sprouts is not ranked as people' favorite kind of vegetable, but given the benefit of nutrition, it's great to add to the regular daily vegetable diet. Brussels sprouts is Brassica family, which is the family of cabbage, broccoli, kale and collard greens. It is loaded with vitamin A, vitamin C, vitamin K, protein, potassium, iron and fiber. Vitamin K has notable key roles in healthy blood clotting and metabolizing calcium. It helps to prevent postmenopausal bone loss for woman. It helps to prevent calcification of arteries. It has three times more nutrition than cabbage. It also contains substance called sinigrin. Research says sinigrin may prevent colon cancer.

Nutrition facts by NutritionData

BRUSSELS SPROUTS with GREEN BEANS GARLIC GINGER SAUCE
(Serving 3)



Ingredients:

1. 1 lb chicken breast tenderloins or chicken breast, cut into small strips
2. 15 Brussels sprouts pieces, slice off the base, peel off loose or yellow leaves, cut in half
3. 6 oz French green beans
4. 1 clove garlic minced
5. Fresh ginger size of thumb, minced
6. 1 tablespoon potato starch (katakuriko)
7. 2 tablespoons rice wine or dry sherry
8. 2 tablespoons less sodium soy sauce
9. 3 tablespoons extra virgin olive oil
10. Salt / pepper

Directions:

1. In the bowl combine chicken, soy sauce, rice wine and potato starch. Mix well and set aside for 10 min.
2. Heat small amount of oil in the pan with medium heat, stir in Brussels sprouts and sprinkle of salt and pepper, add 1/4 cups of water, cover and cook till water evaporates. Set aside.
3. Heat oil in the same pan with medium-high heat, stir in prepared chicken, ginger and garlic. Cook till chicken gets white color inside.
4. Add cooked Brussels sprouts and green beans to chicken. Stir for 2-3 min. Serve quickly.

Eat over brown rice. I got Brussels sprouts stalk, French green beans (frozen), chicken breast tenderloin (frozen) from: Trader Joe's

The healthy fact about FUYU PERSIMMONS (Fuyu Kaki): anticancer and anti-aging

I recently got special (very special) Fuyu persimmon from Gifu, Japan, where Fuyu was originally produced in 1857. This particular one is known to be the best persimmon (in the world?) and what emperor of Japan eats. The original fruit tree still exists and is preserved as Japan's national monument. Persimmon was first introduced to US by Commodore brought back from Japan and planted in Washington D.C. in 1870. Although it’s not that tasty as one from Gifu, Japan, Fuyu also grows in California and you can get it in the market between September to December. Two kinds of persimmon, while there are more than 1,000 kinds exist, are most commonly in the market. Fuyu (non-astringent 'ama-gaki', tomato shape) and Hachiya (astringent ' shibu-gaki', acorn shape). I eat Fuyu. It’s sweeter, softer and juicier. Some prefer to eat them while they are still hard, but I like it when it's ripe when you can feel just getting soft, when the sweetness is in it's peak. But don't wait till it gets too soft and mushy as taste starts to decline. Store them in the cold room and do not store in the refrigerator as taste declines. Although it contains high carbs of natural sugar, it is very nutritious and has a lots of health benefits. It contains very high vitamin A, beta carotene, high vitamin C, vitamin B, minerals, potassium and fiber, which is good for cold, lowering blood pressure, etc. It is high in cryptoxanthin beta (beta carotene) and lycopene and they are antioxidant, which is known for anticancer and anti-aging properties.
Nutrition Fact

Compare to Fuyu from Japan (bigger! 270 g!) to the one from California.
I got them (smaller one) from : Trader Joe's

Sorry, no recipe for this. Best way to eat is peel skin, cut it and eat. For soft ones, cut it in half and scoop with spoon and eat.