My Lemongrass is growing so beautifully. I planted it as ends. When I cooked with lemongrass one day, I sliced off the end and planted them.
They flourished and returned the next year. I’m always trying to find things to cook with all my lemongrass. I developed this recipe as a result of that and wanting to find a way to cook brussel sprouts on the stove top. I feel like adding cooked wine back in your diet as a reintroduction is easy to do. Most of the alcohol cooks off anyways.
INGREDIENTS:
3 TB avocado oil
1 lb brussel sprouts, halved
1 stalk or 1/2 TB of lemongrass
1 thumb size hunk of ginger, peeled and finely chopped
3 TB red wine or bone broth
1 TB fish sauce
1/2 tsp salt, optional if your low sodium
2 tsp lemon juice
METHOD:
Warm coconut oil in skillet over medium heat a minute and then add Brussel sprouts ginger and lemongrass. Sauté 10 minutes or until starting to dry up and then add red wine or broth. Cook 5 minutes more then add fish sauce and salt. Sauté another 5 minutes or until sprouts start to brown. Turn heat to medium low and add lemon juice. Continue to sautée 10 more minutes until sprouts are tender.
I grow an organic garden. This year I have had lots of slugs in my strawberries, so I searched the Internet for ideas on how to treat slugs organically and one suggestion was to make slug traps out of citrus fruit. I have had the most success with oranges, but grapefruit and lemons also work. Just juice an orange and drink the juice. Take the rest of the oranges and quarter them. In the evening place them in your garden.
In the morning by 8:00 or 9:00 go pick the slug filled oranges up and relocate them.
autoimmuneodyssey 