This time of year you can buy Brussels sprouts on a stalk, in a bag or in bulk. They’re easy to find, easy to cook and extremely good for your body in many, many ways. Brussels sprouts are a cruciferous vegetable, and in the same family as broccoli, cauliflower and cabbage. All these vegetables are good for you, but Brussels sprouts are exceptionally healthy. Here are three reasons why.
- Detox Diva: If your body needs to get the yuck out, add Brussels sprouts to your diet today. Brussels sprouts are high in sulfur, which helps to remove toxins from the blood. Eating a serving or two of Brussels sprouts daily will help sponge out toxins – whether they’re environmental or dietary.
- Inflammation Fighter: Inflammation doesn’t get as much attention as it should. What’s more, I don’t think inflammation is taken as seriously as it should be. A marker of most chronic illnesses, inflammation can be curbed greatly by the foods we do and don’t eat. Brussels spouts contains a lot of vitamin K which aids in the body’s inflammatory response to any type of stressor. What’s more, Brussels sprouts is a good source of omega-3 fatty acids, something you don’t see (in such high amounts) in most vegetables. Omega-3s are famous for their anti-inflammatory role in the body.
- DNA Mechanic: Most of us probably don’t give too much though to how tweaked our DNA is. We’re born the way we are there is nothing we can do to change it, right? Nope. Our DNA, the genetic code we’re born with, can become altered (potentially leading to chronic illness or even cancer) by our environment, what we eat and the stressors in our life. Brussels sprouts have been shown to repair damage done on our DNA. A study conducted by researchers in the Netherlands compared the DNA of two groups of men: five that ate 10 ounces of Brussels sprouts, and five that ate no Brussels sprouts (or any cruciferous vegetable). The results showed the DNA of the spouts men was repaired by 28%, as opposed to no change in the no-sprouts men.
Honey Mustard Brussels Sprouts
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Dietary||Gluten Free, Vegetarian|
- 5 Cups, quartered Brussels Sprouts
- 5 Tbsp Honey
- 3 Tbsp Dijon Mustard
- 1 1/2 tbsp Rice Wine Vinegar
- 1 Clove, crushed Garlic
Be careful not to overcook. Sprouts are incredibly healthy, but lose nutrient value the longer it cooks.
|Clean Brussels sprouts by cutting the end and pulling off the outer leaves. Quarter or halve each sprout. Steam over boiling water for 5 to 7 minutes. While the sprouts are steaming, mix together honey, mustard, vinegar and garlic. After the sprouts are soft, remove from heat, place in a separate bowl and mix with sauce.|