Brussels sprouts are cruciferous vegetables that contain a unique combination of nutrients called glucosinolates which have cancer-fighting and DNA protecting properties. They can help to lower blood pressure when prepared by steaming.
These tiny little guys, often forgotten by many of us, has been studied extensively because they are so damn healthy and should be in your diet 3-5 times a week if possible. Not only do they support the major cancer-fighting systems in your body (detoxification, anti-inflammatory, and antioxidant), they are relatively free of any pesticide use and loaded with fiber to help keep your body systems moving.
So go for it but DON’T overcook!
Overcooking creates a sulfur-like taste you won’t like. Plus, you’ll destroy all those wonderful nutrients! In this recipe, I sauté lightly but I also steam and use them raw in slaws and my own version of a Caesar Salad.
(A side note here: If you have avoided these because of complications with thyroid, lightly steaming Brussels has been shown to inactivate the goitrogens.)
- Brussels sprouts
- Coconut Oil
- Salt & Pepper
- A little butter or ghee to finish
Cut the end of the stem of each sprout and remove any damaged outer leaves. Wash under running water and cut into quarters. Allow to sit about 5 minutes before cooking (enzymes released in the cutting of the cell walls increase their health benefits). Heat a skillet to medium high, add a touch of coconut oil (or olive oil), place sprouts in the pan and sauté quickly – about 2 minutes – until lightly colored. Add ¼ cup of water, cover and reduce heat to steam for 2-3 minutes until tender crisp. Top with olive oil or pastured buttered and a little salt and pepper and serve immediately.