Brussels sprouts - you either love them or you hate them. And I think the reason most people err on the hatred side is how we were forced to eat overcooked, limp Brussels sprouts as children. Who ever truly recovers from that?!? What if you could make Brussels sprouts so delicious, cover them with lemon and garlic flavor, so that suddenly you become a huge fan of them?! My mission is to re-introduce you to this vegetable, which has so many amazing health benefits. Brussels sprouts belong to the group of cruciferous vegetables, just like broccoli, cauliflower, and kale. When you come across anything with a bitter taste, you have to remember that you are sending some love to your liver. And with Brussels sprouts this is no exception. They are vital to your liver detoxification processes (read more on that topic here). On top of that they are on the top of the list when it comes to reducing your risk of cancer. Lastly, Brussels sprouts are a great source of Vitamin K, which is important for blood coagulation. This means if you are lacking Vitamin K you are likely to bleed easily, especially gums and nose bleeds are common as well as heavy menstrual bleeding for women.
If you thought you could get away with not eating Brussels sprouts, think again :-)
Preparation time: 15 minutes
Makes 2 side servings:
- 3 big handful Brussels sprouts
- 1 garlic clove, minced
- 2 Tbsp extra virgin olive oil
- zest of 1 lemon
- juice of ½ lemon
- sea salt and black pepper
Place the Brussels sprouts in the food processor and pulse twice until they are shredded. If you don’t have a food processor, you can also grate them roughly with a handheld grater.
Heat the oil in a big pan or wok over medium-high heat.
Add the Brussels sprouts and minced garlic and keep stirring.
After 2 minutes, add ¼ cup of water and keep stirring until the water cooks away.
2 minutes later repeat the process and add another ¼ cup of water and let it cook away.
By this point they should be soft and edible. If not, repeat above step one more time.
Finally, add the lemon zest and juice, season with sea salt and black pepper. Stir and serve either warm or cold.