118 DR. OZ THE GOOD LIFE OCTOBER NOVEMBER 2014

GOOD EATINGGOOD EATING

How Bittman Does BrusselsTOTAL TIME: 35 minutes or less

2 lb Brussels sprouts, trimmed

1 garlic clove, peeled3 Tbsp olive oil Salt and pepper1 cup walnuts4 fresh figs or 1 cup dried2 Tbsp balsamic vinegar

If youre thinking bland, mushy, a little bit stinky, youre overcooking them, which also destroys their nutrients. Mark Bittmans method will change your mind. The New York Times food genius and author of the new cookbook How to Cook Everything Fast taught us to rough-cut the sprouts in a food processor and then broil them, with deliciously crispy results.

1. Turn the broiler to high; put the rack 6 inches from the heat. Put the Brussels sprouts, garlic, olive oil, and a sprinkle of salt and pepper in a food processor. Pulse until the Brussels sprouts are roughly chopped. They will be a bit uneven, but thats OK.

2. Put the Brussels sprouts on a rimmed baking sheet and broil, stirring and checking

occasionally, until theyre browned and just tender, 10 to 15 minutes.

3. Place walnuts in a large skillet over medium heat. Cook, shaking the pan occasionally, until the nuts darken and are fragrant, 3 to 5 minutes. Transfer the walnuts to a large bowl.Chop the figs and add themto the walnuts.

4. Add the browned Brussels sprouts to the bowl. Drizzle with the balsamic vinegar. Toss, season to taste,and serve either warm or atroom temperature.

MAKES 4 SERVINGS. EACH SERVING: 386 cal, 27 g fat (3 g saturated), 11 g protein, 33 g carb, 14 g sugar, 11 g fi ber, 127mg sodium, 0 mg cholesterol

Instead of the figsor along with themadd a sprin-

kling of crumbled Gorgonzola.

Brussels Sprouts

VARIATIONS TO TRY

Substitute pecans for walnuts and

use 1 cup chopped apples or pears

instead of the figs.

Substitute 1 Tbsp sesame oil for the olive oil. Use 1 cup

sun-dried tomatoes instead of the figs,

cup sesame seeds instead of the

walnuts, and 1 Tbsp each soy sauce and

rice vinegar instead of the balsamic.

Help!I dont like...

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PHOTOGR APHED BY JOHNNY MILLER

14 DR. OZ THE GOOD LIFE OCTOBER NOVEMBER 2014

THE GOOD LIFE EXPERTS

A FOOD PROCESSOR SAVES SO MUCH TIMELisa and I love Brussels sprouts, says Dr. Oz, and we prep them by trimming and halving them with a knife and then tossing them in olive oil. It never occurred to me to put whole Brussels and oil in a food processor at the same time, like food star Mark Bittman suggests on page 118. Its a great shortcut. (How to Cook Every-thing Fast, Bittmans latest book, comes out in early October.)

A TREAT NOW AND THEN CAN KEEP YOU ON TRACK Health writer Ted Spiker coau-thored the You book series with Dr. Oz. Ted helped me real-ize that many suc-cessful dieters can cheat a little. As he describes in his new book, Down Size (out in mid-October), sensibly giving in to some temptation can motivate you to eat well the rest of the time. On page 42, Spiker shares fascinating facts about the thyroid.

ITS WORTH KNOWING YOUR BMIAdana Llanos, Ph.D., reminded me that although the BMI (body mass index) isnt a perfect tool, its a helpful way for people to check if theyre at a healthy weightwhich matters when it comes to cancer risk. And I like that a healthy BMI is a range, not a number. Check out Your 2014 Breast Cancer Update, page 35, for more.

SO MUCH TIMELisa and I love Brussels sprouts, says Dr. Oz, and we prep them

TEA IS THE DRINK OF CHOICE FOR MOST OF THE WORLDMy parents are from Turkey, where tea is a part of daily life, says Dr. Oz. So I was aware the beverage is widely consumed, but I didnt realize its the second most popular drink in the worldwater is number oneuntil biologist and tea guru Selena Ahmed , Ph.D., told me. Read her insights on this super-brew in Green Tea Is Very Hot, page 29.

I love collaborating with people who have innovative ideas about living

the good life, says Dr. Oz. A few things he discovered this month:

EXPERTS

What Dr. Oz Learned from

This Issues

THE BEST PHOTOS ARENT TOO POSEDDr. Oz was photo-graphed for this issues cover by Jeff Lipsky. He taught me a lot about being a good model! Instead of asking me to smile, he told me to think pleasant thoughtsso I looked more natural. Try this trick the next time someone tells you to say cheese.

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