Food Network host and Transitions adaptive lenses wearer Robert Irvine knows just how important it is to maintain healthy vision, since the ability to see clearly and comfortably is critical to his career and personal life.
'The holidays are one of my favorite times of the year, because they are filled with food and family,' Irvine says. 'And because vision is so important to my life, whether I am in the kitchen, working on set or spending time at home, I make sure to include ingredients with eye health benefits in my family's favorite holiday meals - so we can see our best while still enjoying the tastes of the season.'
While a wide variety of foods offer eye health benefits, a recent survey conducted by Transitions Optical revealed that although 86 percent of respondents knew that carrots promoted eye health, the majority did not realize just how many other foods also do, such as spinach, broccoli and sweet potatoes. Fifty percent of vision problems are preventable through early detection and follow-up care, so in addition to eye exams and proper eyewear, it's important to get the nutrients that benefit eye health, such as vitamins A, C, E and beta-carotene.
'Taking care of my eyes through regular eye exams and a nutritious diet is a natural part of my life,' says Irvine. 'And by wearing Transitions lenses, I know that my eyes will be comfortable and my vision will be enhanced no matter what, since they automatically adjust from clear to dark.'
Chef Irvine invites you to try his eye healthy Brussels sprouts recipe this holiday season. To learn more about how vision impacts Chef Irvine's life and which Transitions adaptive lenses are right for you, visit www.transitions.com.
Caramelized Brussels Sprouts with Cranberries and Bacon
Time: 30 min
Yield: 8 to 10 servings
Ingredients:10 cups water
4 pounds Brussels sprouts
5 or 6 pieces bacon, minced
1 red onion, diced
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper
Directions:In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about eight to 10 minutes.
In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about two to three minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about five minutes.
Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper to taste, and transfer to a serving bowl to serve.