One of my all time favorite veggies has made a big comeback – Brussels sprouts. They’re EVERYWHERE in the food world these days. And it’s particularly wonderful news if you’re committed to The Plant Paradox eating program. And it’s also why I’m coming up with a new Brussels sprouts recipe all time (more to come in my new cookbook out next spring 2018).
But, I’m getting ahead of myself. You see, there’s a cornucopia of excellent vegetables available if you’re trying to maintain a lectin-free diet. And one of the best families of lectin-free veggies out there is the cabbage family.
This includes wonderful, crunchy, healthy vegetables, like –
- Bok choy
- Brussels sprouts
So, why am I so excited about these “miniature cabbages”?
Well, for starters, they’re not actually mini-cabbages – though they sure look like it. And Brussels sprouts have one of the yummiest, nuttiest flavors in the vegetable kingdom, especially when cooked over high heat, to caramelize their sugars and highlight their nutty flavor.
The Amazing Health Benefits of Brussels Sprouts
To begin with, Brussels sprouts are full of vitamin K. In fact, one serving of the sprouts contains almost 200 percent your daily value of vitamin K. And there’s about 125 percent of your daily value of vitamin C in a single serving.
Furthermore, sprouts are low in saturated fat, and they’re a great source of fiber, vitamin A, potassium, calcium, and iron.
Among other things, Brussels sprouts help –
- Reduce the oxidative damage in your body1
- Regulate digestion2
- Support your heart health and boost bone strength3
The best part is, you can go to town on your sprouts and eat as many as you want! It doesn’t matter if they’re raw or cooked.
That being said, I’ve got a tasty recipe for you today!
Gundry’s Nutty Shaved Brussels Sprouts Recipe
Watch the cooking demo here:
What You’ll Need –
- 1 lb Brussels sprouts, shaved
- 2 tbsp extra-virgin olive oil
- 1 cup hazelnuts
- Juice of one lemon
- Salt to taste
- Pepper to taste
- Parmesan for garnish
What To Do –
1. In large sauté pan, add the olive oil. Then, set the heat to medium-high, and heat until the oil is very warm.
2. Next, add your shaved sprouts, and stir every minute or so to cook them evenly.
3. Make sure to cook and stir until your Brussels sprouts become slightly charred or caramelized.
4. Then, squeeze the juice of one lemon over your sprouts, and mix well.
5. Once they’re cooked through, you’re going to add the hazelnuts, as well as salt and pepper to taste.
6. Finally, transfer your Brussels sprouts to a serving bowl, and add fresh parmesan for garnish. Enjoy!
This recipe is so easy and delicious. And this dish goes really well with wild-caught salmon – or it’s a great lunch on its own.
So, enjoy your nutty sprouts and know you’re doing a great thing for your health – and the health of your family – when you fix this savory treat!
Want help stocking your pantry with Gundry-approved foods? Visit the online grocery shop for Dr. G’s personally curated products for the lectin-free lifestyle. Click the image to shop now: