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Brussels Sprouts – Not just for Christmas!

As a child, I disliked Brussels sprouts and I know I was not the only one! You either love them or hate them. The latter is mainly due to their horrid sulphurous smell that fills the room when they have been over cooked.
 

Today, I love Brussels sprouts. So now, it’s become my aim to help the rest of the Nation fall in love with them too!

Below is a very simple, quick recipe for you to try, not just for Christmas day but throughout the whole winter.

Before I share it with you, I just want to give you just a little taster on how beneficial they really are to your health.
 

Brussels sprouts are great for your skin. They keep you looking younger thanks to their high levels of vitamin C, needed for collagen production.

Due to their high vitamin K content, they are brilliant for strong bones by improving calcium absorption. In addition, the fibre in sprouts supports the digestive tract which in turn, results in reducing ‘bad’ cholesterol.  In other words, they are also cardio protective! These are all good reasons why these tiny seasonal veg should be on our weekly menu.

Now, if that wasn’t enough to convince you to try this recipe, what about their antioxidant content such as alpha-lipoic acid? This helps increase insulin sensitivity, ideal for diabetics. Zeaxanthin protects the eyes from harmful rays and then there is the ever powerful range of glucosinolates known for its cancer protecting properties. Ironically, it is the sulphur compounds found in the glucosinolates  that have put people off eating Brussels sprouts for decades and yet, 100s of studies show promising results in reducing the risk of many different cancers including prostrate, melanoma esophageal and ovarian.

Again, these sulphur compounds also play an important role in detoxification. This might be important to you if you are indulging in the Christmas Spirits!

BUT Christmas is coming and the goose is getting fat so here’s the recipe, so you can get cooking. Enjoy !

 

Brussels Sprouts with Mushrooms serves 4 (an Amy Mayers recipe)

 

Ingredients:

2 tbsp of coconut butter/oil

1 small onion finely chopped

2 cloves of garlic – finely chopped

150g of shitake mushrooms – washed and chopped

340gms of Organic Brussels sprouts – washed, stems removed  and quartered

Method:

Heat the oil and sauté the onion, garlic, Brussels sprouts for a 2- 3 mins. Add in the mushrooms and cook until sprouts are soft.

Bacon or chestnuts could also be added for variety.

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