Roasted Brussel Sprouts
Simply slice 3 cups Brussel sprouts in half, place in a pot with a half inch of water and 1 tablespoon of avocado oil, butter or bacon fat and the lid on for 5 minutes.
After the Brussel sprouts have just turned brighter green, remove the lid and cook on medium on the stove top or in a hot oven to crisp and brown the edges.
Use a spatula to rearrange so most pieces get in contact with the bottom for a nice browning.
I like this combination of steam and roast for Brussel sprouts to soften the inside and crisp the outside.
Brussel Sprouts are a cruciferous vegetable - like broccoli, cauliflower, cabbage. This means they contain compounds that increase liver detoxification, specifically related to breaking down estrogen. The high fiber content helps remove toxins via the bowels and specific anti cancer nutrients are released that help the liver remove excess estrogen.
Cruciferous vegetables also bind to iodine, preventing absorption. If you're susceptible to a thyroid goiter, simply add a sprinkle of dulse seaweed while cooking to add extra iodine. Autoimmune thyroid disorders may benefit from reduced iodine so don't worry too much about this.
Raw Brussel Sprouts (and all fresh vegetables) contain vitamin C that is destroyed in cooking, but that's not the whole story so you don't have to eat them raw. Raw Brussel sprouts can be difficult to digest for some people - the raffinose fiber causes gas and cooking breaks down raffinose. Cooking Brussel sprouts increases vitamin E, vitamin K and increases the anti-cancer properties.
Nutrition is not a replacement for medical care. Every food has certain benefits and drawbacks. For most people, Brussel Sprouts and all cruciferous vegetables are extremely health, tasty and fun to eat daily.
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