Re: B12 and Folate/Brussels Sprouts recipe

[Guest guest]

Dear Kate--

I will be really curious to see how much your B12

levels have improved. Are they going to check your

folate (folic acid) levels as well? Remember that

really cool whole foods matrix that someone posted a

few months ago? It specialized in nutrient dense

foods. You might want to check there for foods rich

in folic acid. How do you feel about beef liver?

That's also really rich in B's.

Okay, even though you don't like Brussels Sprouts,

here's my fave recipe:

1) Buy fresh Brussels sprouts, two bags

(approximately one pound), rinse thoroughly in water.

2) Set oven to 400 degrees.

3) Toss Brussels Sprouts in enough olive oil to coat.

Sprinkle with sea or kosher salt.

4) Cook for 45 minutes until the leaves are slightly

blackened.

5) Serve warm. Also works well as leftovers. Will

feed up to five or six people.

Best--

Courtenay.

--- Kate Guynn wrote:

---------------------------------

Hi Courtenay,

I think it was me when we had that discussion, that is

using

sublingual. Right now I have been focusing on my

adrenal issues (self

treat). I raised my Armour about 2 weeks ago after

doing another temp

graph. So that put me at 4 gains, 20 mg HC, BC pills,

and zyertec. I take

magnesium/calcium and my sublingual B-12. When I

remember I've added folic

acid. Can do Brussel Spouts,I'll puke!

I'm going to try to get in on Friday for lab work and

see where my B12 is

currently on the sublingual.

Got to run.....

Take care,

Kate

[Guest guest]

Hi Courtenay,

I think it's my mothers fault. I had so many veggies forced at me as a

child that I hate most veggies. I have a very, very limited list...most

are not green. I haven't tired beef liver in a long time. I love

steak! I don't remember the matrix. I've found some lists on the net in

the past. But if someone has the matrix handy, I'd love to look at it.

I made an appointment for Tuesday. I'm making my test list for my doctor.

I will add folate to the list.

Thanks!

Kate

At 02:35 PM 2/6/2006, you wrote:

>Dear Kate--

>

>I will be really curious to see how much your B12

>levels have improved. Are they going to check your

>folate (folic acid) levels as well? Remember that

>really cool whole foods matrix that someone posted a

>few months ago? It specialized in nutrient dense

>foods. You might want to check there for foods rich

>in folic acid. How do you feel about beef liver?

>That's also really rich in B's.

>

>

>Okay, even though you don't like Brussels Sprouts,

>here's my fave recipe:

>

>1) Buy fresh Brussels sprouts, two bags

>(approximately one pound), rinse thoroughly in water.

>

>2) Set oven to 400 degrees.

>

>3) Toss Brussels Sprouts in enough olive oil to coat.

> Sprinkle with sea or kosher salt.

>

>4) Cook for 45 minutes until the leaves are slightly

>blackened.

>

>5) Serve warm. Also works well as leftovers. Will

>feed up to five or six people.

>

>Best--

>

>Courtenay.

>

>

>

>

>--- Kate Guynn wrote:

>

>

>---------------------------------

>Hi Courtenay,

>

>I think it was me when we had that discussion, that is

>using

>sublingual. Right now I have been focusing on my

>adrenal issues (self

>treat). I raised my Armour about 2 weeks ago after

>doing another temp

>graph. So that put me at 4 gains, 20 mg HC, BC pills,

>and zyertec. I take

>magnesium/calcium and my sublingual B-12. When I

>remember I've added folic

>acid. Can do Brussel Spouts,I'll puke!

>

>I'm going to try to get in on Friday for lab work and

>see where my B12 is

>currently on the sublingual.

>

>Got to run.....

>

>Take care,

>

>Kate

>

>

>

>

>

[Guest guest]

Courtenay, I've made them with pecans and it adds a really nice

flavor. I cut the Brussel sprouts in half and simmer them in a

frying pan until just soft. Drain the water. Add some oil and the

pecans. Saute until pecans and brussel sprouts are browned slightly.

I think I've added a little garlic salt, too, but not real sure. I

might have added a bit of butter to the oil, also. This was a couple

of years ago. I need to make this again, as just talking about it is

making me hungry!

Sara

> Okay, even though you don't like Brussels Sprouts,

> here's my fave recipe:

>

> 1) Buy fresh Brussels sprouts, two bags

> (approximately one pound), rinse thoroughly in water.

>

> 2) Set oven to 400 degrees.

>

> 3) Toss Brussels Sprouts in enough olive oil to coat.

> Sprinkle with sea or kosher salt.

>

> 4) Cook for 45 minutes until the leaves are slightly

> blackened.

>

> 5) Serve warm. Also works well as leftovers. Will

> feed up to five or six people.

>

> Best--

>

> Courtenay.

>

>

>

>

[Guest guest]

Seriously yummy! I'm going to have to try that one

for myself.

--- Sara wrote:

---------------------------------

Courtenay, I've made them with pecans and it adds a

really nice

flavor. I cut the Brussel sprouts in half and simmer

them in a

frying pan until just soft. Drain the water. Add some

oil and the

pecans. Saute until pecans and brussel sprouts are

browned slightly.

I think I've added a little garlic salt, too, but not

real sure. I

might have added a bit of butter to the oil, also.

This was a couple

of years ago. I need to make this again, as just

talking about it is

making me hungry!

Sara

[Guest guest]

Dear Kate--

Gee, that's sad. We ate a lot of fresh veggies when I

was small, and then my mom and I ate mostly frozen

food or fast food because she worked such long hours.

Hence, I became vegetarian at 14, blah-blah-blah. I

can't get enough veggies. Have you tried hiding them

in other things? I have a friend who uses a blender

to put green veggies in her spaghetti sauce. And

there's always juicing: wheatgrass is really good for

you, and you only need a couple, or three shotglasses

of it a week.

After your appointment, you might consider adding a

really good multivitamin to your system.

Best--

Courtenay.

--- Kate Guynn wrote:

---------------------------------

Hi Courtenay,

I think it's my mothers fault. I had so many veggies

forced at me as a

child that I hate most veggies. I have a very, very

limited list...most

are not green. I haven't tired beef liver in a long

time. I love

steak! I don't remember the matrix. I've found some

lists on the net in

the past. But if someone has the matrix handy, I'd

love to look at it.

I made an appointment for Tuesday. I'm making my test

list for my doctor.

I will add folate to the list.

Thanks!

Kate

[Guest guest]

Thanks for the recipe, Courtenay! I always thought I hated brussels

sprouts, but my mom reminded me recently while grocery shopping

together that when we were young she only fed us frozen, and since,

she's discovered fresh don't have the ugly, bitter taste that frozen

do, and encouraged me to try fresh...I loved them!

So far I've just steamed them a bit, then sauteed them in a little

butter w/garlic pepper, but I'm on a roasted veggie kick right now,

so will try your way next time!

>

> Dear Kate--

>

> I will be really curious to see how much your B12

> levels have improved. Are they going to check your

> folate (folic acid) levels as well? Remember that

> really cool whole foods matrix that someone posted a

> few months ago? It specialized in nutrient dense

> foods. You might want to check there for foods rich

> in folic acid. How do you feel about beef liver?

> That's also really rich in B's.

>

>

> Okay, even though you don't like Brussels Sprouts,

> here's my fave recipe:

>

> 1) Buy fresh Brussels sprouts, two bags

> (approximately one pound), rinse thoroughly in water.

>

> 2) Set oven to 400 degrees.

>

> 3) Toss Brussels Sprouts in enough olive oil to coat.

> Sprinkle with sea or kosher salt.

>

> 4) Cook for 45 minutes until the leaves are slightly

> blackened.

>

> 5) Serve warm. Also works well as leftovers. Will

> feed up to five or six people.

>

> Best--

>

> Courtenay.

>

[Guest guest]

My DH despises them, but he also has perferations in

his intestines from the stomach cancer. (He has some

flatulence, Brussels aggravate it.) My best friend,

however, can't get enough Brussels sprouts. We

usually make a big Broda smorgasbord together

every Friday, and Brussels sprouts are at the top of

the list.

--- Jan wrote:

> Two bags? That is more Brussels sprouts than I have

> eaten in my entire life!

>

> My DH likes them and sometimes eats them raw. I do

> not recommend this for hypo folk as they are, like

> all crucifrous vegetables, goiterogenic raw, but OK

> cooked.

>

[Guest guest]

Oh, I hope you like them. The recipe makes the

Brussels really nutty and the texture is good. Dense

greens like this one are really good for your

digestive system.

--- Niki wrote:

---------------------------------

Thanks for the recipe, Courtenay! I always thought I

hated brussels

sprouts, but my mom reminded me recently while grocery

shopping

together that when we were young she only fed us

frozen, and since,

she's discovered fresh don't have the ugly, bitter

taste that frozen

do, and encouraged me to try fresh...I loved them!

So far I've just steamed them a bit, then sauteed them

in a little

butter w/garlic pepper, but I'm on a roasted veggie

kick right now,

so will try your way next time!

[Guest guest]

Sara, that sounds really good...is there another nut that might sub

well for the pecans? I am fatally allergic to pecans (and walnuts),

and honestly don't even know what they taste like, so have a hard

time subbing them in recipes.

>

> Courtenay, I've made them with pecans and it adds a really nice

> flavor. I cut the Brussel sprouts in half and simmer them in a

> frying pan until just soft. Drain the water. Add some oil and the

> pecans. Saute until pecans and brussel sprouts are browned

slightly.

> I think I've added a little garlic salt, too, but not real sure. I

> might have added a bit of butter to the oil, also. This was a

couple

> of years ago. I need to make this again, as just talking about it

is

> making me hungry!

>

> Sara

>

> > Okay, even though you don't like Brussels Sprouts,

> > here's my fave recipe:

> >

> > 1) Buy fresh Brussels sprouts, two bags

> > (approximately one pound), rinse thoroughly in water.

> >

> > 2) Set oven to 400 degrees.

> >

> > 3) Toss Brussels Sprouts in enough olive oil to coat.

> > Sprinkle with sea or kosher salt.

> >

> > 4) Cook for 45 minutes until the leaves are slightly

> > blackened.

> >

> > 5) Serve warm. Also works well as leftovers. Will

> > feed up to five or six people.

> >

> > Best--

> >

> > Courtenay.

> >

> >

> >

> >

>

[Guest guest]

Gosh, too bad for you to have such a dangerous allergy. DH's

daughter is the same way. Can only eat peanuts, since they are

legumes. Are you allergic to almonds? Lightly toasted almonds sound

like they'd work. Maybe something like some crumbled bacon

(preservative free) would be good. I also love to splurge sometimes

and put butter and sour cream on them, and a little lemon juice. I

do that to a lot of veggies, but I really have to carefully measure

how much I use. Oh, yes, you can also add shredded or finely grated

Parmesan cheese on top. I love them with the Parmesan. I am a big

fan of brussel sprouts, you can see!

Sara

> >

> > Courtenay, I've made them with pecans and it adds a really nice

> > flavor. I cut the Brussel sprouts in half and simmer them in a

> > frying pan until just soft. Drain the water. Add some oil and

the

> > pecans. Saute until pecans and brussel sprouts are browned

> slightly.

> > I think I've added a little garlic salt, too, but not real sure.

I

> > might have added a bit of butter to the oil, also. This was a

> couple

> > of years ago. I need to make this again, as just talking about

it

> is

> > making me hungry!

> >

> > Sara

> >

> > > Okay, even though you don't like Brussels Sprouts,

> > > here's my fave recipe:

> > >

> > > 1) Buy fresh Brussels sprouts, two bags

> > > (approximately one pound), rinse thoroughly in water.

> > >

> > > 2) Set oven to 400 degrees.

> > >

> > > 3) Toss Brussels Sprouts in enough olive oil to coat.

> > > Sprinkle with sea or kosher salt.

> > >

> > > 4) Cook for 45 minutes until the leaves are slightly

> > > blackened.

> > >

> > > 5) Serve warm. Also works well as leftovers. Will

> > > feed up to five or six people.

> > >

> > > Best--

> > >

> > > Courtenay.

> > >

> > >

> > >

> > >

> >

>