Brussel Sprouts

Brussel Sprouts may or may not be from Brussels.  A member of the brassica family, they are a nutritional powerhouse and reduce systemic inflammation, the root cause of many diseases. They are also low in calories.  When you eat Brussel sprouts you may be lowering your cancer risk. Brussel sprouts also help the body with detoxification, which the body performs on a daily basis and needs more support with now more than ever.  Brussel sprouts also support heart health.  The brassica family, i.e. broccoli, cabbage, cauliflower, is known for reducing major health risks such as cancer and heart disease as well as other illnesses and diseases. Eat Brussel sprouts for Cardiovascular health, healthy vision, and bone health.  Also eat them to reduce your cancer risks..

Storing

Hmmm.  Some advise to store unwashed in a sealed plastic bag, others say in a bowl, uncovered, peeling off the shriveled outer layer when ready to prepare.  I personally have stored both ways and have not noticed one way more successful than another.   Purchasing them and storing on the stalk seems to last longer for me.   Refrigerate either way and they should store for a few months from what I have read, but why would you store them that long!!!  

Preparation

If your sprouts are on the stalk you must first decide if you are going to roast the sprouts on the stalk.  

Off Stalk

Remove the sprouts by snapping off the stalk.  Trim the sprouts by peeling the yellowed or wilted outer leaves. Wash with a veggie wash solution and rinse.  Spin or pat dry if not steaming.  They say for best results if you are cooking them to cut an X at the bottom for the heat to penetrate.  I have never done this and my sprouts are PERFECT!

You can shave the sprouts and eat them raw in a salad, steam them for 5-7 minutes depending on their size and how many, roast, sauté, blanch,  chop and add to a stir-fry, add to kabobs, toss them in a soup.

The Stalk

The stalk is edible and tastes very much like the sprout, but takes longer to cook.  Wash stalk thoroughly and prepare as you would the sprout.

On Stalk

Wash stalk and sprouts with veggie wash and vegetable brush.  Brush with Grapeseed or olive oil and roast or barbecue on medium heat, turning often, until caramel colored.

Whatever you do, don't overcook them.  

If your thinking "stinky" when you think of Brussel sprouts, you have eaten them/smelled them overcooked.  Brussels emit that sulfur odor when they are overcooked.  Overcooking most fruits and vegetables will of course reduce the nutritional value

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-Dawn

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