This is an article from the series Tami's Kitchen
Yup, that's what you see to the left, two nice big stalks of Brussels Sprouts!
Aren't they fun to look at?
Brussels Sprouts get a bad rap out there. I don't know why. They are so fun! It's like putting an entire head of cabbage or lettuce in your mouth all at once. Stuff them in your cheeks and make funny faces at your friends and kids. Grill them, steam them, braise them, broil them, put them on skewers, they have endless opportunities for fun.
Brussels Sprouts are LOADED with Vitamins K and C and are also packed with manganese, folate, fiber, vitamin A, Potassium, and all kinds of other good stuff that your body wants. Don't deny it any longer!
There have been over 100 studies that have come to the conclusion that Brussels Sprouts are also big agents in Cancer prevention from the good work they do in your antioxidant system, detox system, and the anti-inflammatory properties they provide your body.
Brussels Sprouts with Lemon and Crunch
• 3 tablespoons olive oil
• 1 tablespoon minced shallot
• 12 large Brussels sprouts, trimmed, leaves separated from cores (discard core)
• 3/4 cup shelled pistachios (or sunflower seeds, slivered almonds, or chopped cashews)
• 2 tablespoons fresh lemon juice plus a pinch of zest.
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and nut or seed of choice and zest.Sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper.
Tamara Flanders is a Holistic Health Counselor and graduate of the Institute for Integrative Nutrition. Her health coaching practice, Your Body Awake, is located in Rexford, NY. Learn more at her website http://www.yourbodyawake.com