“You have 5 minutes to eat those Brussels sprouts.” This is what I heard all the time as a child. It seemed awful to me, at the time, to even think of trying to muster down a Brussels sprout. Now, though, I can’t get enough of the highly nutritious cruciferous veggie. My younger sister introduced them to me in a new and exciting way a while ago, and that’s when I decided they would definitely become part of my clean eating diet. This recipe combines garlic, smoked paprika and turkey bacon, which gives them a nice hearty flavor. I thought this would be a nice colorful dish to round out my “Thanksgiving side dish weekend.”
Brussels sprouts are loaded with Vitamin K which is needed for healthy blood clotting. It is also essential for strong bones. This vitamin is often overlooked and more importantly, most people are highly deficient. According to www.Mercola.com most of us get enough Vitamin K adequate for blood clotting, but not enough to protect us from a variety of other health problems. Bottom line: Eat more Brussels sprouts and fermented foods to increase your Vitamin K intake. I will go into fermented foods further in a later post. For now, purchase and eat as much Brussels sprouts as possible. They are in season this time of year, so take advantage. I hope you enjoy! Happy Thanksgiving to each of you.
Sauteed Brussels Sprouts
1 lb fresh Brussels sprouts
4 pieces turkey bacon (cooked) – nitrate and nitrite free -broken into small pieces
1/2 tsp sea salt – I use celtic sea salt for the added minerals
1 tsp smoked paprika
2 cloves fresh garlic
1 TBSP coconut oil
olive oil to toss (optional)
Rinse and drain sprouts. Cut the bottom stems off and remove any wilted leaves. Cut the sprouts into quarters. Toss sprouts with all the ingredients except olive oil. In a large saute pan on medium low heat melt coconut oil, cook the sprouts until tender, about 5-7 minutes. Stir frequently to ensure they do not stick. After you remove them from the heat, toss with a small bit of olive oil (optional). I really love the taste and healthy fats in olive oil, so I choose to toss these after cooking.