Sweet Mustard Brussels Sprouts

Do you wish that you liked brussel sprouts more and could find a good way to eat a lot of them? Everyones always telling you how good they are for you, right?

Let’s do a recap of why brussel sprouts are such a powerhouse:

• They help to detoxify the body, are anti-inflammatory and help prevent cancer and other diseases
• They contain good amounts of vitamin K, vitamin C, vitamin A, vitamin E, vitamins B1, B6, B2
• They are also a good source of manganese, folate, fiber, potassium, tryptophan, iron, phosphorus, protein, molybdenum, magnesium, choline, omega-3 fats, calcium

I never really liked brussels sprouts before making this dish, but this got me hooked on them. So now I love brussels sprouts, but have discovered that they give me horrible stomach pain – not the gassy kind like everyone seems to get, but actual stomach pain (and sometimes a little kidney pain).

When I went for my usual checkup with the naturopath the other day I asked her why brussels sprouts would give me stomach pain, and I told her I really loved brussels sprouts and really wanted to keep eating them. She said that its probably because they pack such a nutritional punch that my poor struggling liver (from the celiac disease) can’t cope with them, and that it would be best if I slowed down on eating them for awhile.

“How many people come to you begging to eat brussels sprouts?” I asked. “Ahh. No one. Just you. Normally I have to convince people to eat them because they are such a great superfood. But no, no one ever loves them or begs to eat them.” she replied.

I guess I’m just special like that.

So unfortunately this will probably be the last time in a long while that I make this dish. But now it’s here for you to enjoy brussels sprouts – hopefully your body will like brussels sprouts more than mine!

Sweet Mustard Brussels Sprouts

 

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Sweet mustardy brussels sprouts, the perfect side dish especially for a sprout lover!

Ingredients:

• 1-2 Tbsp coconut oil
• 1-1.5 lb / ½ kg brussels sprouts, trimmed and washed
• 1 cup apple juice (fresh, cold pressed and organic if possible)
• 3 Tbsp nutritional yeast
• 1 Tbsp prepared mustard (wholegrain or dijon)
• ½ tsp salt
• a few cracks of pepper

Method:

1. Cut brussels sprouts in half, or if they’re bigger quarter them.
2. Heat coconut oil in a large pot over high heat.
3. When the pot gets very hot, add the brussels sprouts and cook until they are seared and browned on the cut sides, about 5-10 minutes.
4. Add the remaining ingredients to the pot and stir to combine. Let simmer for about 10 minutes until brussels sprouts are tender.

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