Brussel Sprouts for Lunch

Well. Brussel Sprouts remind me difficult times when I was 8 years old. I was eating at the school "cantine" in France. Brussel Sprouts were one of the most disgUUUUsting food served. They had a very unpleasant odour and they were mushy because overcooked. Unattractive as possible. 

I have changed my mind. Maybe after reading this post you will change your mind too? 

If you live in Sydney, Brussels Sprouts are in season ! As this Seasonal Guide mentions, April and May are THE months to get some Brussel Sprouts. Don't miss this opportunity! 

• Here are 2 GOOD REASONS to include them in your diet, on a daily basis

1) Cruciferous may protect against certain cancers

Brussel Sprouts, like other cruciferous vegetables (Broccoli, Cabbage, Cauliflower, Swede, Turnip, Rocket, Watercress, Kale ...) have a large variety of phytochemical compounds with anticancer activity. High intakes of cruciferous veggies have been associated with lower risk of lung and colorectal cancers.

2) Detoxification

Phytochemicals from cruciferous are believed to enhance the activity of the detoxifying enzymes secreted by our organs. 

Cautions
Cruciferous are goitrogenic foods. If you have thyroid issues, cruciferous may interfere with the function of the thyroid gland. 
Please consult a Practitioner, as this blog is not meant to replace a consultation. 

• THE COOKING METHOD MATTERS

- In order to get the best out of cruciferous, they should be eaten raw, lightly steamed of stir-fried. 

- Avoid cooking them in water 

- Chew them well(because it will help the release of an enzyme called myrosinase, very helpful in the process of converting the phytochemicals into biologically active compounds in our bodies)

• LUNCH IDEAS?

My technique is to cut brussel sprouts into quarters and to steam them lightly (5 minutes maximum)

Then I add them into my lunch box, on top of roasted veggies or other steamed cruciferous veggies, and leftover meat, poultry or even fish 

(if you know me, I can't go without eating animals, so long as they have been happy and pasture-raised, or wild-caught if we consider fish)

Drizzle with some Organic Extra Virgin Cold Pressed Olive Oil, pour 1 tablespoon of Raw Apple Cider Vinegar, a pinch or two of Sea Salt. Enjoy! 


How do you eat your Brussel Sprouts? 

Organic Brussel Sprouts, Roasted Pumpkin Carrots Beetroots , 

& roasted pastured duck (Burrawong Gaian Pekin)