Well, here I am promoting all of this healthy eating and with each recipe I have to confess I’m not such a huge fan. So, here I am again. I don’t really like Brussel Sprouts.
I will, however, eat them. My children love them which is beyond my comprehension, but I’m certain there are worse things I can worry myself over other than their curious love for Brussel Sprouts. But, if you’re going to eat them, then do it Indian-style, because I do love Indian food. So, who knows. With a little coriander, cardamom & ginger root, they might actually taste pretty good.
Indian-Style Brussels Sprouts
- 2 Tble extra-virgin olive oil
- 1 tsp black or brown mustard seeds
- 2 tsp grated fresh ginger root
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cardamom
- 1/8 tsp cayenne pepper
- 12 Brussel Sprouts, cut in half
- 1/2 cup unsweetened organic apple juice
- 2 Tble fresh lemon juice
- Salt and pepper to taste
Heat the olive oil in a skillet or saucepan. Add the mustard seeds and cook until they begin to pop. Stir in ginger, coriander, turmeric, cardamom, cayenne and Brussel Sprouts. Pour in the apple and lemon juices, add salt and pepper, then cover and simmer until tender. About 5 minutes.
Makes 6 Servings
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Nutritional Facts
Amount Per Serving: Calories 90 – Calories from Fat 45 – total Fat 5 g – Saturated Fat O.5 g – Cholesterol O mg – Sodium 20 mg – Total Carbohydrate 10 g Dietary Fiber 3 g – Sugars 4 g – Protein 3 g – Calcium 4% DV
Reprinted with permission From Belly Fat to Belly Flat: How Your Hormones Are Adding Inches to Your Waist and Subtracting Years from Your Life
