(Photo: Betsy Nelson)
There was a time when Brussels sprouts were reviled by kids and adults alike. No longer. Brussels sprouts have been on trendy restaurant menus for years now, and some folks even refer to them as “the new comfort food.”
That’s great news for all of us because these miniature cabbages are nutritional powerhouses. A member of the cruciferous family, which is known for its cancer-fighting power, Brussels sprouts are loaded with vitamins and minerals and have a high antioxidant quotient.
Looking for a Cleanse-friendly recipe for Brussels? Try this Thai-inspired dish, which comes together in a flash.
Brussels Sprouts Coconut Curry
Nourishing bone broth and warming spices make this a comforting dish for all. Turmeric adds a beautiful golden color to the broth and is a strong anti-inflammatory. Works beautifully with added protein, such as grass-fed beef, organic chicken, and wild-caught fish.
- 1 lime
- 1 T. coconut oil
- 1 tsp. cumin seeds
- ¼ tsp. freshly ground black pepper
- ¼ cup sliced shallot
- 1 tsp. ground turmeric or 1 T. fresh grated turmeric root
- 1 T. fresh grated ginger
- 12 oz. Brussels sprouts, trimmed and halved (about 3 cups)
- ½ cup coconut milk
- 8 oz. organic chicken bone broth, grass-fed beef bone broth, or vegetable broth
- Sea salt to taste
Using a vegetable peeler, peel the zest of the lime in one large continuous strip. Cut the peeled lime into wedges for serving.
Heat coconut oil in a medium saucepan over moderate heat. Add the cumin seeds and toast for 1 minute. Add the black pepper and shallot and cook, while stirring, until the shallot is golden and softened.
Add the turmeric, ginger, and lime peel and stir for 30 seconds and then add the Brussels sprouts. Stir to coat with the seasonings, then add the coconut milk and broth.
Cover the saucepan and simmer gently until the Brussels sprouts are tender, about 5 to 7 minutes.
Season to taste with salt and serve warm with a squirt of fresh lime juice.