Brussles Sprouts for Thanksgiving???

Note: My friend and colleague, Barb Jarmoska, owns a wonderful natural foods store called Freshlife in Williamsport, PA. Every day I receive an email of  a new posting on the website www.freshlife.com, and this one was posted last week. I tried it because Brussels sprouts are on my Thanksgiving menu. As Barb notes below, Brussels sprouts are a super food. The quote by Jonny Bowden, posted at the top of the page on the website (and reprinted below), is just the tip of the nutritional iceberg for these “baby cabbages.”

“Brussels sprouts contain a phytochemical called sinigrin, which suppresses the development of precancerous cells.” Jonny Bowden, PhD. October 21, 2010 • Issue 203 • Volume 11*

Here’s Barb’s recipe, reprinted with her permission.


Eat your Brussels sprouts

I know, I know, Brussels sprouts are one of those vegetables at the top of the “I don’t like them” list. A pity – as this member of the Brassica family are a true nutritional powerhouse. Those of you who DO like Brussels sprouts will appreciate the fresh, chemical-free, locally grown Brussels now in the Freshlife produce case. Those who don’t, may find the unique flavors of this recipe will change your mind.

INGREDIENTS

  • 1 tablespoon extra virgin coconut oil
  • 1 onion, chopped
  • 1 large potato, peeled and cubed
  • 1 bay leaf
  • 1 tablespoon prepared mustard
  • 1 tablespoon honey
  • 2-2.5 cups Brussels sprouts, trimmed and halved lengthwise
  • 1 red pepper, seeded and cut into 1/2-inch cubes
  • 1/4 cup chicken or vegetable broth
  • ground black pepper to taste
  • 2 tablespoons chopped green onions (optional)

DIRECTIONS

Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the mustard, honey, Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.

Enjoy!
Barb Jarmoska


My notes: I was out of coconut oil, so I substituted macadamia nut oil. I used my own soup stock for the vegetable broth.  I had honey mustard in my ‘frig, so I used that instead of honey and mustard separately. Also, for Thanksgiving, you might want to try sweet potatoes in place of white potatoes, since the sweets are more traditional for this holiday. Finally, I garnished my dish with pea pod sprouts that I bought at Trader Joe’s. Gotta l♥ve that Trader Joe’s!!!

*P.S. I own four books by Johnny Bowden PhD. that I consider to be my “health set.” I will review them as a group soon

 

HAPPY, HEALTHY THANKSGIVING

 

 


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