Brussels Sprouts: Small but Mighty!


Brussels Sprouts

This small member of the cruciferous vegetable family offers some mighty nutrients and cancer fighting qualities. No other group of vegetables has had more research into their effect on breast cancer prevention than the Brassica’s.
Eating these vegetables has been shown to reduce the levels of the troublesome estrogen in the body – particularly important in estrogen positive breast cancer. They’re also an ally in fighting inflammation and can protect against cell DNA damage.

Added Benefits

Brussels Sprouts are an excellent source of Vitamins C and K, not to mention other fabulous nutrients like folate, and manganese. They support the body in the detox process – always a good thing! Brussels Sprouts are an excellent source of Cysteine, one of the amino acids, which is a building block of proteins.  Oh, and you’ve got to love that they’re low in calories and high in fiber. Think you don’t like them? I understand! I didn’t eat Brussels Sprouts for years, because my memory of them was the yellow, soggy, boiled version I grew up being forced to eat. Thankfully, my dad would take a few off my plate when my mum wasn’t looking to help me out :) Now I can’t get enough of them. The key is to NOT overcook them, that is when they get smelly. Cut them into quarters and either steam them or roast them. They’re delicious roasted with some olive oil, red onions and balsamic vinegar. Here is a simple and delicious recipe for you to try, courtesy of my Nutritionist and friend, Lindsay Kluge, Ginger Tonic Botanicals. Lindsay is an expert in herbal medicine and nutrition. Check out her new tea line while you’re at it. Delicious! Quick and easy sautéed cauliflower and Brussels sprouts
  • ½ head of cauliflower
  • 1 dozen Brussels sprouts
  • Chop the cauliflower into thin slices and chop the sprouts in half.
  • In a large sauté pan, melt 2 tbsp olive oil (or coconut oil) and 2 tbsp ghee. Once melted and hot, add the chopped vegetables and sauté on high heat until the cauliflower is browned and slightly crispy. Remove from heat and add a dash or pepper and salt and onion or garlic powder. Serve with a side of 1/2 cup brown rice.
Do you have a funny childhood story about eating Brussels Sprouts? Share below so we can all sympathize and have a chuckle! email_signoff1

About Alison

Live Everyday. Here’s to your good health. Whole Foods RULE!

22 comments on “Brussels Sprouts: Small but Mighty!

  1. Alison,
    I am so excited about your new blog. I have so much to learn and never know where to start, so this is perfect. As a breast cancer survivor I am thrilled to learn things that are good for me and the recipes to make them. Good luck on this new adventure, I know you will do great!

    • Dear Chris,
      Thank you so much for following my new blog! I hope that you find lots of helpful info. and tips. My goal for this month is to post every day and keep it simple. Sometimes I think too much information can be overwhelming…so, I’m offering just enough to get people started. With time, I will add more tabs to the site, with recipes and resources.
      Thank you SO much for your support!

  2. Yes, I also hated the dreaded Brussels sprouts growing up, but learned to love them once I discovered roasting (and balsamic vinegar!). Do you know when they are “in season”? I’ve always wondered that, but never bothered to look it up. Looking forward to your future posts, Alison!

    • Dear Gina,
      Ah, then you can relate to my experience :) I’m so glad to hear you’ve found a way to cook them that makes you love to eat them! Brussels Sprouts are a cool season veggie. They’re at their peak from about October to March. Thanks for following along with my posts – I really appreciate it!

  3. Thanks so much for sharing such important information and in such a beautiful, creative way. I look forward to following your blog posts!

    • Dear Melissa,
      Thank you so much for visiting my new blog! I’m so glad you like it and the information I’m sharing :)

  4. I was wondering who we were going to share our home-grown brussels sprouts with. Now I know! If Joaquin doesn’t blow them away we should have some in four or five weeks and I’ll get some to you.

    • Dear Tom,
      I would be grateful to have them :) I hope Joaquin does not do too much damage….stay safe!
      Thank you!!!

    • Dear Sher,
      Thanks for your kind words. I’m glad you like my new blog AND my hat :) The outing is our local Farmers’ Market, in Irvington, and the jars are a variety of delicious jams including: Blueberry Jam with Honey and Cantaloupe Jam with Honey!

    • Dear Sandra,
      I’m so glad you love the info! That makes me happy :) I’m glad to hear your family enjoys Brussels Sprouts….you must prepare them well!
      Thanks SO much for visiting my new blog!

  5. I’m so very excited and proud of you for hitting your deadlines girl, well done! I, too, never liked brussel sprouts until just a couple of years ago. Ray made them with an apple garlic recipe For Thanksgiving that was fantastic, and I have tolerated them nicely ever since. May we sign up for you blog or do we read it on Instagram or facebook daily? Safe travels to you!

    • Dear Amy,
      Thank you for your encouragement along the way! I’m thrilled to hear that Ray converted you to a Brussels lover…or at least, tolerator :) His preparation sounds delicious! I’m thrilled you’d like to sign up…you can do it on the blog (there’s a box to enter your email) and I will send out a newsletter when I’ve posted something new. Of course, the entire month of October I’m posting daily, but once October is over, I’ll be posting once a week, and will sen the email then. I would LOVE for you to follow me on Instagram and Facebook too!

    • Dear Mary Beth,
      Thanks so much for visiting my new site, I appreciate it! I’m so glad you love Brussels, and this is just the beginning of their season, so we will all get to enjoy them for months to come!

  6. Hi Alison! I love this!!! I also love to roast brussels sprouts and weirdly, my kids love them that way. Just toss in olive oil and some salt and pepper and roast at 350 until browned. Much love to you and congratulations on your worthy blog!!!

    • Dear Adrianne,
      I LOVE that your kids LOVE Brussels Sprouts! You’re an amazing mother for including these great, healthy foods in their diets at such a young age. I’m sure your preparation makes all the difference…it sounds scrumptious! Thank you for your kind words about my wee blog.
      Lots of love to you and yours!

  7. I LOVE brussell sprouts. My dad used to grow them and it always seemed to be MY job to go and pick them fresh off the stalk in the middle of winter when they were welded on with frost. I member how hard it was to snap off each small frozen cabbage, blowing on my frost bitten fingers in between each crack.
    Then take them in the kitchen and drop them straight into boiling water for Sunday lunch.

    I love sprouts mashed up with salted butter.

    • Dear Jill,
      I can’t believe I never knew this about you!?! I’m super impressed that your dad grew Brussels!!! OOOh, the picking sounds a little chilly, but what a lovely memory you have. How did he convince you to out there in the cold, did he say something like “They taste better when you pick them”? That’s what my dad said he wanted me to make him cup of tea! I fell for it every time :)
      Lots of love,

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