Tis the season to eat tasty healthy Brussel sprouts. I’m not talking about Christmas, just the fact that this is a vegetable that is harvested during autumn and winter in Northern latitudes.
Brussel sprouts are super-healthy. They are part of the family of cruciferous vegetables – which also include broccoli, cabbage, kale, cauliflower and cress – which all contain anti-cancer and liver-friendly nutrients.
These sprouts have quite a peppery taste and like all cruciferous vegetables, they are best eaten either raw or just lightly cooked.
Brussel sprouts are also a non-starchy vegetable with a low GL - one of the vegetables that you can eat a lot of without it affecting your weight. (See Low GL Carbohydrates)
If you are shuddering at the thought of boiled Brussel sprouts accompanying a turkey dinner, try eating them the way I do – finely shredded and added raw to a salad, or at the last minute to a soup or curry.
I make a lot of soups, curries and casseroles at this time of the year and I love both the added crunch and peppery taste that you get when you top these dishes with raw, finely sliced Brussel sprouts.
Here’s another idea for the use of these tasty healthy Brussel sprouts – a Brussel sprout, ricotta and feta cheese bake.
1 tablespoon olive oil
8 Brussel sprouts – outer leaves removed and finely sliced
4 spring onions – finely sliced
1 garlic clove – crushed
2 large handfuls of spinach leaves
4 large eggs
250g, 9oz, ricotta
100g, 3½oz Feta cheese - crumbled
12 small tomatoes (like cherry or plum tomatoes) - halved
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