Brussels sprouts may have made us cringe as kids, and it may still not be everyone’s first choice for vegetables, but we urge you to reconsider! Brussels sprouts are packed with health benefits, and there are plenty of recipes that can change your mind.
High in fiber – Brussels sprouts are great for promoting healthy digestion and nutrient absorption.
Anti-inflammatory – they also contain anti-inflammatory properties that are useful in relieving symptoms caused by arthritis and Type 2 diabetes.
Balance blood sugar – Brussels sprouts, like most cruciferous vegetables, are key in moderating blood sugar to a healthy and manageable level.
High in Vitamin K – this mineral is extremely important when it comes to the mineralization and strengthening our bones.
Still not convinced? You will be when you try out these creative recipes!
SWEET AND SALTY BRUSSELS SPROUTS:
In a toaster oven or pan on medium heat, toast ¼ C of organic pine nuts for 5 minutes, or until browned. In a separate pan on medium heat, cook a large handful of halved organic Brussels sprouts with 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. organic honey, 1 tsp. garlic powder, 1 tsp. sea salt, 1 tsp. black pepper, until Brussels sprouts are bright green and browned on each side (about 4-6 minutes). Add in pine nuts, and extra honey or balsamic if needed to get the correct flavour you desire. Serve warm as a side!
COLD BRUSSELS SPROUT SALAD:
In a medium sized bowl, mix together 1 C shredded organic Brussels sprouts, 1 C shredded organic red and green cabbage, ½ C organic dried cranberries, ¼ C chopped organic almonds, sea salt and black pepper to taste.
For the dressing, blend ¼ C plain yogurt (vegan or dairy), ¼ C olive oil, ½ tbsp. lemon juice, ½ tsp. sea salt, ½ tbsp. poppy seeds, 1 tbsp. organic honey, and mix into salad. Enjoy as a side, or mix in a lean protein to make it a full meal.
