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.
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!