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 Brussels sprouts recipe
Clean sprouts and slice in half. Toss with sea salt and olive 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.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.