A Serene Plate: Brussels Sprouts
A Serene Plate is a series that explores my love of fruits & vegetables through stories, recipes and tidbits of info. My body needs as much serenity as my household. An organized approach towards health is part of my simple, stylish living.*
My first memory of brussels sprouts? Television. All the kids on TV shows hated brussels sprouts, so I knew they were bad news bears. I don't recall my mom making them in my childhood, and for that I felt a deep sense of relief. Based on the television reactions, I knew I'd been spared.
But then I fell in love with vegetables. And brussels sprouts finally had their day. Good thing too because these mini cabbages are packed with nutrients and health benefits. A member of the cruciferous family, the brussles sprout is another cancer-fighting food. The cruciferous family - including cabbage, kale, cauliflower and broccoli - contain glucosinolates. Glucosinolates are the phytonutrients that are basically the starting point for cancer-protective substances. And brussels sprouts, my friends, have the highest levels of these specific phytonutrients. In addition to the cancer-fighting properties, brussels sprouts are high in fiber, vitamin K & C and, when steamed, can lower cholesterol. I prefer my sprouts lightly cooked anyway.
Brussels sprouts are one of my favorite winter time veggies. And here, is my go-to brussels sprout recipe:
Cut off the stems then slice each sprout in half
Warm up the cast iron skillet with a little EVOO or coconut oil, and some minced garlic
Add the halved sprouts
Cook until a few start to brown
Add mustard and about 1/8 Cup of water
Cover and let the sprouts steam, checking once to stir
Remove from heat and squeeze lemon over them
Sometimes I add a bit more water than 1/8 Cup, then at the end, toss in (cooked) quinoa to add some sustenance.
What's your favorite brussels sprout recipe? Share in the comments below!
*Disclaimer: I am not a nutritionist, dietician or health coach. (I’m a professional organizer, remember guys?!) I write about fruits & veggies because I love them. If you want to delve deep into nutrition, bravo. I couldn’t encourage you more. But set yourself up with a professional.
