Brussel Sprouts: Great source of sulforaphane, and indole-3-carbinol, chemicals believed to promote DNA repair and block the growth of cancer cells.
Radicchio: excellent source of vitamin K, potassium zinc and iron.
Mung beans: High in protein, phosphorus, folate and vitamin C. Pepitas (sunflower seeds): rich in amino acids, unsaturated fatty acids, calcium, potassium, and phosphorous as well as loaded with most of the B vitamins, and vitamins C, D, E, and K.
Add to these ancient and potent ingredients the proteins of eggs and the anti-inflammatory effects of extra-virgin olive oil and you have gifted yourself and your family with the tastiest immune system booster you can dream of. Great health is just a mouthful away!
Serves 4
INGREDIENTS
1 radicchio or chioggia
1 cup of brussle sprouts, raw, outer leaves removed
4 tablespoons of pepitas (sunflower seeds)
4 tablespoons of mung beans
4 soft boiled eggs, peeled and cut in half
3 tablespoons of extra-virgin olive oil
2 tabespoons of vinocotto (use balsamic vinegar if vincotto is not available)
salt for seasoning
METHOD
1 Using a mandoline or a sharp knife (or a food processor fitted with the shredding blade) cut the radicchio into fine strips and the brussel sprouts into thin slices.
2 Add the mung beans and pepitas, season with oil and vincotto, add salt and mix well.
3 Top with soft boiled or poached eggs and enjoy as it is or with a slice of sourdough
The Carousel thanks Silvia Cucina for this recipe.
