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. Continue reading “Dinner Tonight: Simple Brussels Sprouts Side”
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