My blog from a couple weeks ago, about the importance of eating cruciferous vegetables in the role of cancer prevention got me thinking that it was time we had more recipes about these wonderful, strong-smelling vegetables. One of my favorites is Brussels sprouts.
Brussels sprouts are great sources of vitamin C and vitamin K, as well as sulforaphane and indole 3 carbinol. Sulforaphane, a phytonutrient formed in Brussels sprouts when the leaves are chopped or chewed, boosts our body’s natural detoxification enzymes and can help clear cancer-causing substances from our system. Studies have indicated sulforaphane may also inhibit the growth of colon cancer and help control the spread of late-stage breast cancer cells.
Brussels Sprouts Side
• 1 pound of Brussels sprouts (select sprouts that are bright in color and whose leaves are tightly furled)
• Sea salt & pepper, to taste
• Dash of olive oil
Slice the bases off the sprouts and peel off individual leaves. The center of the sprout is too tightly furled to peel so slice this part thinly. Place the leaves and thinly sliced Brussels sprouts in a steamer over boiling water for 30 seconds, then transfer to a bowl. Add a sprinkle of sea salt and a twist of fresh ground pepper, then finish with a dash of good-quality extra-virgin olive oil and toss to coat.
Photo from here, with thanks.