I thought it a good idea for me to share one of my most favourite green snacks.
That's right. Brussels sprouts. More accurately in fave snack form that would be Brussels sprouts, lightly steamed and then cooled enough to add a drizzle of flax oil and sprinkle of coarse sea salt. Yum yum!
My children will surely hate me when their friends get to eat fruit roll-ups and Twinkies and they are snacking on steamed Brussels sprouts. 'Whatever' I say, at least their brains will function, they'll be able to sit still without meds and will be as regular as the commuter train that honks it's horn as it rolls past my window every morning at 6:08 am sharp.
I know Brussels sprouts have a very distinct taste. I personally love them, some people, like my brother Michael, hate them. Michael claims they smell like feet.
The family of veggies that claim the Brussels sprout seem to be the most hated by children and big brothers alike. Invited to the cruciferous family reunion would be broccoli, bok choy, kale. cauliflower, kohlrabi, rutabaga, cabbage, turnips, radish, horseradish, and collards to name a few.
This fam of veggies is most widely known in health circles for their role in cancer prevention (though if you ask me, any vegetable that keeps you from eating a McMeal of any kind helps prevent cancer). Some of the main chemicals the men in the white coats like to look at are the following:
- Indole-3-carbinol: A glucosinolate that's formed when the vegetables are crushed or cooked. Research has found that it deactivates an estrogen metabolite that promotes tumor growth, particularly in breast cells. It's also been found to keep cancer cells from spreading to other parts of the body.
- Sulforaphane: A type of isothiocyanate that's been found to increase the liver's ability to detoxify carcinogenic compounds and free radicals. This in turn protects against cell mutations, cancer and other harmful effects.
The problem with all these veggies is that people tend to overcook them until they are mushy and bitter. Here is a very simple recipe for what I call Basic Brassicus and can be applied to any of the aforementioned veggies.
- 1 cup Brussels sprouts or Brassica vegetables of choice (broccoli, kale, cauliflower, bok choy, cabbage, turnips, etc.)
- 1 Tbs cold pressed flax oil or sesame oil
- 1 Tbs seeds of choice, raw or toasted- sunflower, pumpkin, or sesame
- salt/pepper to taste
- 1 tsp turmeric (optional)
- ½ tsp grated ginger root (optional)
- Steam vegetable of choice until slightly tender but still vibrant in colour.
- Drizzle with oil of choice.
- Sprinkle with seeds.
- Season with raw grated ginger, turmeric, salt and pepper.
Here are a few more veggie foods for my Green Smothie Cleansers:
- Green Mojito Smoothie
- Cilantro Pesto
- Kale Chips
- Vegetable Hummus
- Parsley Pesto
- Kale Lemon Pesto
- Sauteed Fiddleheads
- Simple Salad
- Cauliflower Mash
- Cauliflower Cous Cous
- Pumpkin Soup
And even though Denise Huxtable may love her Kale, Rudy would rather take a pass on Brussels sprouts.