How about a food that can increase your liver’s detox capacity in the midst of the holiday eating and drinking season? Brussels sprouts are in season right now and are delicious! They can be roasted (my preference – the roasting/caramelization imparts a lovely nutty flavor), steamed, or stir-fried. (see recipe below) and make a wonderful complement to the season’s eatings. And yes, cruciferous vegetables such as cabbage, kale, collard greens, and broccoli contain the potent phytonutrient sulforaphane which boosts the body’s detox capabilities.
Brussels sprouts are high in vitamins K, C, A, folate, fiber, and minerals such as manganese and potassium. Always choose organic if possible. To prepare, peel off the outer leaves and cut off stems.
Here’s an easy recipe:
Clean sprouts and slice in half. Toss with sea salt and olive or grapeseed oil. Scatter in roasting pan (grease with olive oil first), and toss in several cloves of garlic. I usually use one entire head of garlic. Add a few sprigs of fresh thyme or rosemary if you have some on hand. Roast at 350 for 30-45 minutes.
If you have less time, clean sprouts and toss in a vegetable steamer over boiling water. Steam for about 10 minutes, then toss with sea salt and a little olive oil and balsamic if desired.
Brussels sprouts can also be stir-fried with shallots and red onion. Add walnuts or pecans before serving and top with goat cheese.
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