Dried Alfalfa is as good, if not better, than fresh Alfalfa so capsules are a great way to take it. Alfalfa can also be mixed in with different foods. Salads, soups, casseroles, or whatever one's heart desires can be made astronomically more healthy without hardly any change in taste.
Place Brussels sprouts on a rimmed baking sheet lined with parchment paper. Lay them flat, cut side down. Drizzle with oil, seasonings and fresh thyme, then roast. In my convection oven it takes about 18 minutes.
Place a large knob of butter in a hot frying pan. Add brussels sprouts, toss to coat, then pour over Â½ cup stock. Cover the pan and let the sprouts cook for 4-5 minutes or until just tender. Place boiled brussels sprouts in a gratin dish. Pour over a white sauce and sprinkle with your favourite melting cheese and a cup of fresh breadcrumbs. Bake in a 180Â°C oven for 30 minutes, or until bubbling and golden.