By Diana Ross
My favorite food. I will go as far and say “my dessert.” You either love them or hate them. Well I am a Brussels Sprout lover, and they are so cute, looking like baby cabbages. Right?
Can I tell you first why Brussels Sprouts are a “have-to-have” to quote my dear friend Rochelle (who by the way contributes her REBS recipe – Rochelle’s Energy Balls)?
Brussels sprouts are brimming with vitamin A, folacin, potassium, calcium. Each cup has up to 3-5 grams of fiber, and only 25 calories per 1/2 cup cooked. Brussels sprouts are a special food that fills you up, without filling you out. Good brussels sprouts.
High fiber is one of their qualities. Brussels sprouts belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage – fellow cruciferous vegetables – Brussels sprouts have been reported to help protect us against cancer with their indole, a phytochemical.
Brussels sprouts are rich in vitamin C, which is another anti-cancer agent. You may choose them for their healthiness or because you love Brussels sprouts. Either way one thing is certain: You will receive the benefits of a plant that is high in protein and low in fat and calories.
- 11 oz. brussels sprouts
- 5oz. shiitake mushrooms
- 1 medium onion
- 1 tbsp. non GMO cooking oil
- 1 tsp. Himalayan salt
- 1/2 tbs. Garlic powder
- black pepper – coarse
- Spicy Montreal steak spice
(add to taste) it is the secret ingredient.
Try to use organic produce.
Saute’ mushrooms first until brown. This is Julia Childs secret to browning mushrooms. Do them alone. Then add in chopped onions until golden. Shred brussels sprouts and add to the mushrooms and onions. Place on high heat for a few minutes. Turn down the heat and cover for a few minutes. Serve slightly crunchy. Done, and delicious.