For as long as I have been involved in the sport conditioning, fitness and health industry the public has been fascinated with ‘diet secrets’. Each of these ‘secrets’ are well marketed and possess magnificently branded names with equally magnificent peculiar approaches that are merely designed to garner attention. Scientifically founded dietary facts may lack the ‘sizzle’ to sell but without a doubt it possesses the capability to assist the public towards their dietary goals.
Additionally, and ‘no’ not from first-hand experience, since the dawn of history mankind has cooked over an open fire. Quite naturally concerns of a diet and cooking over an open fire merge quite nicely together with a healthy approach to barbequing.
Barbequing should not be restricted to meat and in-fact takes on healthier form once vegetables are first placed on the grill. In particular cruciferous vegetables not only include important nutrients to enhance general health but will increase the absorption of protein. Hence to increase protein level in your diet it is of critical importance to include cruciferous vegetables in your diet.
Making use of a barbeque for cruciferous vegetables isn’t terribly common but it is a very suitable medium and will add to the healthy fun of outdoor cooking as in the case with the following recipe for Cauliflower and Brussels Sprouts.
Soak Cauliflower and Brussels Sprouts first with a mixture of three parts to one of water and vinegar for twenty minutes before rinsing under the tap.
Boil in water (salted) for three to four minutes, ensuring vegetables remain crisp.
• Two tablespoons olive oil
• One teaspoon garlic powder
• One teaspoon sea salt
• One teaspoon black pepper
Stir vegetables into marinade and ensure well coated.
Lay vegetables along grill, turning regularly, for a period of ten minutes. Certainly add marinade as needed.
Prepared by John Davies
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